You'll lick the zucchini caviar. Squash caviar with mayonnaise

Zucchini is a light product that is recommended even for baby food. This means that adults can eat them in any quantity. There are so many of them in the garden that you just don’t know what else you can make from them. After all, in previous articles we discussed their preparation in the oven and more. Here I would like to pay attention to preparations for the winter. Namely, caviar from zucchini.

It's so cheap and tasty dish that it is given in almost all government institutions. I don't know about you, but I definitely just adore him. That’s why I do it regularly every year for the winter. And it’s not surprising, what else can you do with them? The caviar is wonderful and light snack. You can make a sandwich out of it, serve it with a side dish or meat.

It is not at all difficult to prepare it at home. I would even say that this is the simplest of the preparations. But what is the recipe for this? And here lies the whole difficulty. After all, there are such a large number of them. You can create your own, you just need to increase or decrease something, or simply remove some product. And that’s it, you are already the creator of your own masterpiece!

And, if you still don’t dare to experiment, you can use ours. From them you will get such a deliciousness that you will simply lick your fingers. Confused again by their number? It's okay, do everything little by little. Let's get started!

Even a beginner can cook using this method. That's the whole point. that no special cooking skills are required here. The main thing is to have a knife, a meat grinder and a saucepan on hand. More time will be spent on cleaning and cutting, as well as on the cooking itself. But I think no one will have any difficulties with this.

Ingredients:

Zucchini – 3 kg;
Bell pepper – 8 pcs.;
Garlic – 4 heads;
Hot pepper – 1 pc.;
Sugar – 150 gr.;
Salt – 2 tbsp. l.;
Vegetable oil – 400 gr.;
Tomato paste – 400 gr.;
Vinegar 70% – 1 tbsp. l.

Preparation:

1. First of all, prepare all the ingredients. Wash the zucchini and cut off the ends. If they are already overripe and rough, then it is necessary to peel off the skin and remove the seeds, since they are also hard. There is no need to do this with young people. And immediately twist it in a meat grinder or grind it with a blender. Transfer the puree into a saucepan.

2. We also rinse the pepper and remove seeds. Let’s not forget about bitter. But it is usually added at will, since not everyone can eat spicy food. We also puree it and send it there.

You can take pepper of any color, but the color of your dish will depend on it.

3. Don't forget about garlic. We remove the husk from it and then do the same with it, that is, twist it. But you can also use a press or grater.

4. Now add to the pan tomato paste. You can replace it with tomatoes, which should be meaty. Add vegetable oil. Don't forget about salt and sugar. Mix everything well and put on fire. After the mixture boils, turn the burner down to medium and cook for 1 hour.

Important! Stir the contents of the container all the time. Otherwise, the caviar will stick to the bottom.

5. 5 minutes before readiness, add vinegar. After turning off, place the caviar in sterilized jars and roll up. Pre-soak the lids in boiling water. Turn over and cover with a blanket or blanket. Leave it like this until the contents have cooled completely.

You can store such yummy food anywhere, just away from heating appliances. Now let's move on to the next method.

Squash caviar just like in the store (very tasty)

In fact, few people make caviar. Most people just think that it is very difficult, or maybe they really don’t have time? When buying in a store, you look for the one that tastes the most delicious. But in fact, the best thing is homemade, prepared with your own hands!

After trying it from the store, my wife and I decided to cook it our own way, and this is what happened. Surprisingly, there was no chapel. Try it and see.

Ingredients:

Zucchini – 2.5 kg;
Onions – 1 kg;
Carrots – 1.5 kg;
Tomato – 1 kg;
Bell pepper – 0.5 kg;
Salt – 2 tbsp. l.;
Sugar – 2 tbsp. l.;
Vegetable oil - for frying;
Vinegar 70% – 1 tbsp. l.

Preparation:

1. First, let's prepare everything. Wash the zucchini and remove the peel and seeds. Cut it into small cubes and put it in a separate bowl.

2. Peel the carrots and grate them on a coarse grater. And we cut the peeled onion small cube. We also cut the pepper. We put everything separately.

3. You will have to tinker a little with tomatoes. You can simply cut them in half, remove the stem and grate them on a coarse grater. You need to do this in such a way that you have the peel left in your hands, which we will not use.

Or we make a cut at the tops. Place in a deep bowl and pour boiling water over it. Leave for exactly 1 minute and transfer them to cold water. Now the skin will come away from the pulp on its own. Now we make puree from it using a blender.

4. Now fry the onion until golden brown in vegetable oil. And then add carrots to it. Simmer until soft. Remove from heat and puree everything with a blender. Immediately transfer to the pan in which we will cook the caviar.

You can use any utensil to fry vegetables. But it’s better to use a large cauldron or thick-walled frying pan. This way your contents will not burn.

5. It’s the turn of the next portion. Again, sauté the zucchini and pepper in vegetable oil. We cook them before the mass begins to settle and soften. Excess liquid must be evaporated. Remove from heat and puree again.

6. Now we combine everything that we ground: zucchini, peppers, onions, carrots. tomatoes. mix thoroughly and simmer for 30 minutes. Then add salt and sugar. Stir again and cook for another 20 - 30 minutes.

7. Five minutes before readiness, add vinegar. Lay out tender mass into sterilized jars and close with metal lids. Turn over and cover. After cooling, store it in any place convenient for you.

It's not difficult at all. The main thing is that you don’t burn anything, otherwise you will get a burnt taste.

Delicious squash caviar for the winter (recipe from grandma)

If you have a grandmother, she will certainly teach you how to cook deliciously. It is possible that she will share many recipes and secrets with you. This is even very good, since they will be very useful to you. But I want to tell you about my recipe, which my grandmother once described to me. I still use it to this day.

Ingredients:

Zucchini – 2 kg;
Carrots – 1 kg;
Onion – 1 kg;
Hot pepper - to taste;
Tomato paste – 150 gr.;
Sugar – 4 tbsp. l.;
Salt – 2 tbsp. l.;
Vegetable oil – 200 gr.;
Vinegar 70% – 1 tsp;
Water – 200 ml.

Preparation:

1. Wash and clean all vegetables. Cut carrots into small cubes. Place in a cauldron or thick-walled pan with hot vegetable oil. Add salt and sugar there. We also add water and simmer for about 15 minutes with the lid closed over low heat.

2. Meanwhile, cut the onion and zucchini into cubes. If desired, you can add spicy Bell pepper. Only it will need to be cleared of seeds and thinly cut into half rings. Stir and cover with a lid. Simmer until vegetables are soft.

3. Add tomato paste and continue to simmer for 10 minutes with the lid ajar to allow excess liquid to evaporate.

4. Pour in vinegar, stir and remove from heat. Using a blender, beat into porridge. Put it on the fire again, bring it to a boil and put it in sterilized jars.

You always want to spread this kind of deliciousness on bread and eat it, don’t you?

Recipe for delicious zucchini caviar in a slow cooker

With this technique, cooking has become much easier in general. Now you don’t have to be afraid that something will burn, because it will not only signal you that it’s ready, but will also protect you from burning. Those who use a multicooker cannot get enough of it. And now they are also learning to cook caviar in it.

Ingredients:

Zucchini – 2 pcs.;
Bell pepper – 3 pcs.;
Garlic – 3 cloves;
Onions – 2 pcs.;
Carrots – 2 pcs.;
Tomato – 4 pcs.;
Salt – 1.5 tbsp. l.;
Sugar – 0.5 tbsp. l.;

Preparation:

1. Peel the onions and garlic. They need to be cut into small cubes. Fry in vegetable oil in a multicooker bowl on fry mode. Close the lid during the process.

2. Wash and peel the carrots. Grind it on a coarse grater. Add to the container with the onions five minutes after the start of the process. fry the same amount more.

3. Zucchini, if young, then simply cut into cubes. And mature ones must first be freed from peel and seeds. Only after that we grind it. We send it to the stewed vegetables.

4. Cut tomatoes and peppers into arbitrary pieces. Add to our stew. Add salt, sugar and mix well. Close the lid and set the “quenching” mode for 1 hour. After time has passed, it will signal that it is ready.

5. Now take a blender and turn all the contents into puree. Then put it in sterilized jars and close with metal lids. Leave covered upside down until completely cooled.

It’s not bad when such equipment does the cooking for you. During this time, you can do more or cook for lunch. And we are preparing further.

Simple and tasty zucchini caviar with mayonnaise

Something quite surprising and unusual, don't you think? Have any of you made any preparations for the winter using this sauce? To be honest, it turns out quite unusual and at the same time delicious. This caviar is stored in the same way as regular caviar. The main thing is to follow all the technology.

Ingredients:

Zucchini – 3 kg;
Onions – 500 gr.;
Mayonnaise – 200 ml;
Tomato paste – 150 ml;
Vegetable oil – 8 tbsp. l.;
Sugar – 2 tbsp. l.;
Salt – 2 tbsp. l.;
Vinegar 9% – 2 tbsp. l.

Preparation:

1. Wash the zucchini and cut off the ends. If necessary, we clean them and remove the seed part. Grate them on a coarse grater and put them in large saucepan.

2. Peel the onion and grind in a meat grinder or puree in a blender. We send it to the grated vegetable. Add oil and mix well. We put it on fire. After boiling, reduce the gas and cook for about an hour, stirring constantly. In general, you need to simmer until the liquid evaporates.

3. Now add mayonnaise, tomato paste, sugar, salt and pepper to the boiling mass. Mix everything again and continue to simmer for about 30 minutes over low heat. But don’t forget to stir periodically.

4. A couple of minutes before the end, add vinegar. Remove from heat and place in sterilized jars. Roll up the lids. Let it cool and put it in storage.

This dish can be eaten immediately, as they say: take a sample. But don’t forget that you need to leave a little for the winter. Otherwise you'll get carried away!

Zucchini caviar is not for the winter - you'll lick your fingers!

Guests came yesterday and I decided to surprise them with a delicious dish. I made caviar from zucchini. But I didn’t turn it into puree as usual. And I served it in the form in which I prepared it. To go with it, I also boiled potatoes and fried pork shish kebab. What a feast it was! The guests now want to come again, now I’m racking my brains to do more? And I’m sharing a delicious recipe with you.

Ingredients:

Zucchini – 3 pcs.;
Onion – 1 pc.;
Garlic – 2 cloves;
Bell pepper – 3 pcs.;
Tomato – 2 pcs.;
Ground black pepper – 0.5 tsp;
Salt - to taste;
Vegetable oil - for frying.

Preparation:

1. Wash and dry all vegetables. Zucchini can be peeled and cut into small cubes. We do the same with the rest of the vegetables: onions, peppers, tomatoes and garlic.

2. Now heat the frying pan with vegetable oil. Take it in a large size or use a cauldron.

With such dishes, heating occurs evenly, which will cause the dish to burn less in one place. This means that all contents will be prepared at the same time.

3. First, fry the zucchini. They will begin to secrete liquid. so it needs to be evaporated.

4. Now add the onion and mix. And after five minutes add sweet pepper and garlic.

5. Now add the chopped tomatoes. We continue to simmer and after 2 - 3 minutes add salt and pepper. It is better to reduce the heat to a minimum to control the entire process. Then remove the stewed vegetables from the heat and let cool.

If you still have fresh tomatoes, peppers, garlic and onions on hand, you can chop them very finely. When mixed with ready-made caviar, you get an incredible combination and taste.

This dish can be served not only cold, but also hot as a side dish. Or maybe as a separate dish.

The usual recipe for delicious squash caviar

The number of ways to prepare caviar is sometimes amazing. Here's another example. It adds seasoning. It gives the caviar a beautiful color, but of course it improves the taste. The most interesting thing is that you don’t have to stop there. And add what you love most. Just don't overdo it. Otherwise, you won’t get the taste of zucchini, but of seasonings.

Ingredients:

Zucchini – 2 kg;
Salt – 30 gr.;
Sugar – 75 gr.;
Tomato paste – 100 gr.;
Vinegar 9% – 60 ml;
Vegetable oil – 120 gr.;
Ground black pepper – 1 tsp;
Paprika – 0.5 tbsp. l.;
Garlic – 35 gr.

Preparation:

1. Wash the zucchini and remove the peel and seeds. We cut them into thin strips and twist them in a meat grinder. Strain the puree and squeeze through a sieve to remove excess juice. This way we will reduce the cooking time by about 1 hour.

2. Transfer the puree into a saucepan or cauldron. Add salt, sugar, paprika, tomato paste, vinegar and oil. Mix everything and beat with a blender. Cook over low heat for an hour without covering. Don't forget to stir well so that there is no soot.

3. Now add the garlic and pepper passed through the press. At this stage, you can try and add what you think is missing. Continue cooking for another 30 minutes.

4. Place the hot caviar into sterilized jars and cover with boiled lids.

After the jars with the dish have cooled, we store them anywhere: a pantry in the apartment, under the bed, cellar or refrigerator.

Homemade squash caviar with tomato paste

Everything homemade is always the best. But you don’t always have all the fresh ingredients on hand. For example, tomatoes can easily be replaced with tomato paste. This will not make the taste worse. The most interesting thing is that you can control the entire process and improve it at the right time. taste qualities. After trying, add the right product in greater or lesser quantities.

Ingredients:

Zucchini – 1 kg;
Carrots – 300 gr.;
Onion – 300 gr.;
Garlic – 3 cloves;
Tomato paste – 70 gr.;
Salt – 1 tbsp. l.;
Sugar – 1.5 tbsp. l.;
Ground black pepper - to taste;
Vegetable oil - for frying;
Vinegar 9% – 2 tsp.

Preparation:

1. Peel the onion and cut into half rings. We do the same with garlic. There is no point in chopping it too much, since we will still be pureeing it. Immediately place in a frying pan and fry in vegetable oil until soft.

2. Immediately grate the carrots on a coarse grater and send them there to fry along with the prepared vegetables. And at the end, when the orange vegetable is ready, add tomato paste. Stir and simmer for another 5 minutes. After time has passed, transfer everything into the pan.

3. Wash the zucchini and cut off the ends. Chop them into arbitrary pieces. Fry in vegetable oil in the same frying pan. Cook until soft, about 20 - 25 minutes. We also send it to the pan.

4. Now grind all the vegetables into puree using a blender, masher or meat grinder. Add salt, sugar, and pepper to taste. Cook over low heat for 25 – 30 minutes.

When constantly stirring the caviar, be careful, as it tends to splash in different directions.

5. At the end of cooking, add vinegar and simmer for another couple of minutes. Then put it in sterilized jars and roll up the lids. Cool upside down, covered with a warm towel. This usually takes about a day. We put it in a dark place for storage.

So how did you like it? I bring to your attention another recipe. In it you can clearly see how caviar is prepared and how quickly. Of course, you will have to spend a little more time than you expect. But you understand that any tasty dish can always be prepared in less than five minutes. This kind of work always requires patience and attention.

As with all options, you need to be careful not to burn anything. In general, if you don’t like everything crushed to such an extent, you can do it easier. Just fry all the vegetables until tender, and then simmer everything together. That's all. roll pieces into jars. And when serving, open it and beat it with a blender or eat it straight.

If you liked our recipes or know any other secrets, you can share them with us and other readers in the comments. Also ask questions, which I will be happy to answer. See you again!

Autumn is here, we have already prepared garden produce, but the growth of zucchini has not yet stopped. This unpretentious vegetable outgrows very quickly, so we are in a hurry to preserve everything we can from it. Squash caviar For the winter we stock up in incredible quantities and in a wide range. This is explained by the fact that it includes a large amount of other vegetables. Onions, carrots, tomatoes also need to be processed.

If you want to make squash caviar at home, like store-bought caviar, use tomato paste when cooking. Because no matter how much you add tomatoes, without tomato paste the caviar will not be the same as from the store. Each housewife cooks using her favorite recipes and tricks. Some people hate the store-bought taste, but love homemade squash caviar on ripe, fresh tomatoes. Others like a spicier appetizer with red pepper and garlic. See. Just right for spicy lovers.

Cooking caviar is not difficult. The most time-consuming process is cleaning and cutting vegetables. We'll entrust the rest of the work to the blender and stove. We did it earlier. And last year I described what I learned to do. I hope you liked them. Today I’m posting the most delicious recipes for squash caviar. For those who have not yet prepared this popular snack for the winter, read this article. I will be very glad if you find a suitable option for yourself. Better yet, prepare several jars of each variety like I did. For a change.

In this article:

2. Then I pour the grated carrots in there. Stir and fry further until the carrots become soft. Now I add the tomato paste and simmer for another five minutes, covering with a lid.

3. I peel each zucchini and scrape out the inner pulp with seeds with a spoon. Young, soft zucchini does not need to be peeled. I cut them into small pieces.

4. Pour the remaining oil into a large metal pan and put it on fire. I pour all the pieces in there and simmer over medium heat. I don’t add water, I just stir it more often until the juice comes out. And then I reduce the heat and let it simmer for forty minutes.

At this stage, you can open the lid slightly to allow excess liquid to evaporate.

There will be a lot of juice from them. I even scooped it out a little later with a ladle and drained it, but this was due to the large volume.

5. Then I remove the pan from the stove and pour the fried carrots and onions into it. The pieces of zucchini have boiled down and there are much fewer of them. So everything fit wonderfully into one bowl.

6. I take an immersion blender and blend all this stuff into a thin porridge. Yes, the porridge-caviar turned out a bit runny. The zucchini gave unexpectedly a lot of juice. But it doesn't matter. I put the caviar on again slow fire and continue to boil. It's time to add salt, sugar and pepper.

Be careful! From an open pan, caviar splashes out in all directions when boiling!

It is better to cover it slightly with a lid. I boil it for half an hour and add vinegar at the very end. I stir well so that the vinegar is distributed.

7. I advise you to try caviar, you might want to add something. Due to the tomato paste, the taste of caviar is exactly Gostov, like from the store.

I remove the caviar from the heat and immediately place it in sterilized jars. Cover with scalded lids.

Sterilization finished product not needed because enough vinegar has been added. But you should wrap it in a blanket for a couple of days.

After a couple of days, when the jars have completely cooled down, the squash caviar goes into the basement for the winter. Or another fairly cold place for storage.

A simple and delicious recipe for zucchini caviar with mayonnaise and tomato paste

A delicious treat is obtained with the addition of tomato paste and mayonnaise. Moreover, do not take any low-fat sauce, but the more oil it contains, the better. This makes the taste of the finished product very soft and not so sour.

Please note that vinegar is not added to the caviar. There is enough of it in mayonnaise and tomato paste.

We will need a set of completely ordinary products:

Zucchini 3 kg.
Onion 0.5 kg.
Mayonnaise 250 gr.
Tomato paste 300 gr.
Vegetable oil 100 gr.
Sugar 100 gr.
Red ground pepper 0.5 tsp.
Salt 2 tbsp. l.

How to prepare such a delicious snack, watch the video clip from the channel “About Tasty and Healthy Food”.

Notice how this cheerful girl explains everything in great detail. Here even the most inept person will understand how to cook, how to sterilize jars and scald lids.

Cooking squash caviar in pieces without vinegar

Some, on the contrary, do not like store-bought caviar, but prefer homemade caviar. Therefore, I prepare several jars of this snack with pieces of vegetables. It turns out not to be a complete mess, but to have something to chew on. If you like this particular consistency of caviar, take the recipe into use.

How to cook:

1. If the zucchini is young, they do not need to be peeled and seeded. Mine are already a little overgrown, so I clean them, wash them and cut them into 1 cm cubes. I do the same with carrots and onions. Tomatoes can be twisted in a meat grinder or chopped in a blender.

Instead of tomatoes, you can use tomato paste.

2. In a large aluminum pan, I first fry the onion in vegetable oil until transparent. Next I pour in the carrot cubes. Once these vegetables are sufficiently fried, you can add the rest of the ingredients.

3. Simmer the vegetables for about 40 minutes with the lid slightly open to allow excess liquid to evaporate.

The fire is very low and do not forget to stir the dish periodically so that it does not burn.

4. Since we didn’t add vinegar, we need to store this snack in the refrigerator or sterilize it ready dish. Pack the caviar into clean jars and send for sterilization, covering with lids. Sterilize jars of 0.5 for about 30 minutes over low heat, after boiling. If the container is larger in volume, then sterilization should take longer

5. Close the sterilized jars and cover them with a blanket until tomorrow. Then you can take the workpiece to the bins. As you can see in the photo, this dish looks more like caviar than stewed in pieces vegetables. You can’t spread it on bread, but you can wonderfully eat it directly with a spoon. Eat for your health!

Squash caviar prepared through a meat grinder without sterilization

Everyone loves this snack. I cook it a lot and it’s all eaten with pleasure. Co fresh tomatoes and bell pepper caviar much tastier than any store-bought.

No sterilization of the finished product is required.

Let's boil only the containers and lids. Don't be alarmed by the many vegetables. We will cook them all at the same time. If you haven't made this type of caviar before, I recommend you give it a try. Finger lickin' good - absolutely true!

What we need:

Zucchini -2 kg.
Tomatoes - 1 kg.
Onions - 1 kg.
Carrots - 1 kg.
Sweet pepper - 0.5 kg.
Sugar - 200 gr.
Sunflower oil - 250 ml.
Acetic acid - 1 tbsp. spoon
Salt - 3 tbsp. spoons.
Garlic, pepper, bay leaf - to taste

Let's get started!

1. As I already said, the most time is spent preparing all the vegetables before cooking. So I washed and peeled all the vegetables.

2. Now I grind the zucchini in a meat grinder first. Unlike a blender, they are not ground into porridge, but into small grains. I poured it into a large cauldron.

3. Next I add chopped carrots, onions and peppers. We twist it in the same way in a meat grinder, just use a large sieve. Everything was crushed into such a grainy mass, as in the photo below.

4. Now I chop the tomatoes in a blender bowl. If you have time, you can peel off the skin.

To peel a tomato, cut the skin at the top crosswise and dip the vegetable in boiling water. After this, the skin is easily removed.

I don't have time to do this. The production volumes, as you can see, are such that you are physically tortured to peel each tomato.

5. With this tomato sauce I pour in the mixture of ground vegetables and put it on the stove. The fire is high at first, then I turn it down as needed. The main thing is to avoid excessive splashing. As soon as it boils, pour in a glass sunflower oil. I add sugar and salt.

6. Mix everything vigorously and leave to simmer for an hour and a half. I cover the lid loosely. I leave a gap so that excess liquid evaporates. You can add spices as you like. Five minutes before the end of cooking, I squeeze a few cloves of garlic through a press and pour in acetic acid.

You should definitely try a spoon to find out in time whether there is enough salt and sugar.

7. During this time, I have already sterilized the jars and lids. I pour the caviar, roll it up and turn it upside down. I added a bay leaf to the bottom of each jar, but this is optional. In total we got nine 0.5 liter cans. And there was a little left, just enough for everyone to try.

I wrap them in a blanket for two days. After this, you need to ask your husband to deliver “ strategic reserve»for storage in the cellar.

Video recipe for delicious caviar made from zucchini and tomatoes in a slow cooker

This recipe is presented to us by the video channel “Vera”. Look at the variety of products Vera collected for canning. Yellow and red tomatoes, zucchini, Bell pepper, onions, garlic and herbs. Everything went into action. And what a wonderful caviar it turned out to be. Which once again proves the versatility of this product.

Well, it seems that this year I finally figured out the zucchini thing. Squash caviar is boiled for the winter. I won’t cook anything else with zucchini. And what was prepared, see in the “Homemade preparations” section. Thank you to everyone who cooked with me today!

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Squash caviar: simple recipes for the winter (many...)

Fried squash caviar
Fried squash caviar tastes the same as what is sold in stores. It is quite possible to take this recipe to prepare canned food as preparations for the winter. There are a great many recipes for preparing squash caviar for the winter; we will offer you some of the most good recipes in our opinion. You can prepare squash caviar for the winter according to all recipes or choose two or three that you like best.

So, the ingredients for squash caviar.
about three kilograms of already peeled and prepared zucchini without seeds and peel
1 kilogram of fresh carrots
1 kilogram of onions
tomato paste (tomato paste Pomodorka is very good for these purposes)
9% vinegar and salt
vegetable oil for frying salad ingredients

Recipe for making squash caviar:

All vegetables must be peeled, finely chopped and fried separately in a frying pan. Then all the fried vegetables are placed in an electric food processor, chopped again and mixed with the addition of salt. Then you need to put the entire mass, similar to puree, into a cauldron or pan with a double bottom. Simmer on the lowest heat for about forty minutes. After about twenty minutes of simmering in the puree, you need to add three tablespoons of tomato paste and one spoon of vinegar. Don't forget to stir the caviar. While it is stewing, the mass turns out to be quite thick and may burn slightly without stirring. After the caviar is stewed, place it hot in pre-sterilized jars. Screw on the lids and wrap them in a cotton blanket. Let the canned zucchini cool slowly. Try this recipe - it turns out very tasty!

Another very popular recipe squash caviar
You will need
about one and a half kilograms of zucchini, already cleaned of seeds and peeled
Fresh tomatoes- 1 kg. 200 g.
Onion– 750 grams
Allspice
Salt
Sugar
Carrots – 750 grams

So, the recipe:

Finely chop the onion and grate the carrots on a coarse grater. Place all this in a hot frying pan and fry with butter and salt.

Cut tomatoes and zucchini in large pieces. Pass together through a meat grinder, adding to vegetables fried carrots with onion. Stir with a small amount of sugar and salt, add peppercorns and place to simmer in a cauldron or pan with thick walls and bottom. In the process, add cayenne pepper, finely chopped parsley. Simmer for at least two hours. You need to stir the puree constantly, otherwise it will burn badly. When the caviar is ready, place it in jars that have been sterilized before. Then screw the lids on the jars, turn them over and wrap them in a towel. Leave the jars to cool overnight. Try also cooking baked zucchini in the oven so that you can enjoy their taste during the zucchini season.

Delicious squash caviar for the winter
You will need:
White onion – 1 kg
Zucchini – 3 kg
Carrots – 1 kg
Tomato paste – 4 tbsp. l.
Salt – 2 tbsp. l.
Sugar – 1 tbsp. l.
Garlic – 7 cloves (if this is very large southern garlic, if small, then twice as much)
Greens – parsley and fresh dill
Ground pepper

A method for preparing delicious caviar from zucchini for the winter:

Wash and peel all vegetables. Then cut into cubes fresh zucchini, grate the carrots (you can use a coarse grater), cut the white onion into thin rings.

Then heat a frying pan with oil and place the zucchini in it. Fry over medium heat, stirring constantly. Then fry in the same oil fresh onions. Carrots will go into the pan next. When each ingredient turns golden brown, grind the vegetables in a blender or pass everything together through a meat grinder or electric food processor. You will get a homogeneous puree. This puree should be placed in a saucepan with the thickest walls; you can use a cauldron or stewpan.

After you bring the semi-finished mixture to a boil, reduce the heat slightly and simmer for 40-45 minutes. Ten minutes before readiness, add sugar and salt, pepper and herbs to the mixture. Don't forget to stir what you're cooking periodically.

Roll hot caviar into jars that have been sterilized in advance. Place the wrapped jars in the coolest place in the apartment to cool.

Did you know that you can also make zucchini pancakes from zucchini? Did not know? Then be sure to try it.

Another wonderful recipe preparing squash caviar
Ingredients:
Four small zucchini
2 cloves fresh garlic
Sunflower oil
Two carrots
Firm but ripe tomatoes - 3 pieces
Salt

How to prepare squash caviar for the winter:

Very delicious caviar, which can be eaten in almost unlimited quantities - it has very few calories. If you have young zucchini, 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 larger than a centimeter each. The carrots also need to be cut into cubes, but smaller. Place the vegetables in a saucepan, add a little water (no more than a glass), and place on low heat. While the zucchini and carrots are stewing, chop the tomatoes. Once the zucchini is soft, add finely chopped tomatoes and a splash of oil into the pan. Simmer a little more. Five minutes before cooking, add finely chopped garlic to the dish. Try frying zucchini with garlic in the same way, and enjoy their taste during a break between rolling up jars.

Homemade squash caviar with tomato paste
Ingredients for the dish:
3 small zucchini
4 onions
2 carrots
4 tbsp. spoons of tomato paste
3 cloves garlic
Vegetable oil
Black pepper and salt

Recipe for simple homemade squash caviar

Peel the zucchini and cut into small cubes. Simmer in a saucepan with a little vegetable oil. Chop the onion as finely as possible and fry. Do the same with carrots. Place everything in a double bottom saucepan or cauldron. Add necessary spices, salt. Simmer over low heat, stirring constantly for an hour. Then add tomato paste and previously chopped garlic to the puree and leave on the fire for another ten minutes. After cooking, grind the caviar using a blender and place in sterilized jars.

A simple recipe for delicious squash caviar
For caviar you need:
300 gr. carrots
1 kg. zucchini
300 gr. onions
700 gr. tomatoes
100 gr. parsley and dill
2 sweet bell peppers
Sugar and salt
1 clove of garlic

How to cook:

First of all, prepare the zucchini - peel it, get rid of the seeds. Then cut them into circles no thicker than 1.5 centimeters. Then place the zucchini in the sifted flour, turn over and transfer to the frying pan. After browning the circles, chop the onion, carrots and fry until golden brown.

Peel the peppers and pour boiling water over them. Then pass all the vegetables through a meat grinder, add tomatoes to the vegetables. Pour a little oil into the bottom of the pan and add the vegetables there. Simmer for an hour. Before finishing cooking, add herbs and garlic to the puree. Place in sterilized jars and seal.

There are many various recipes squash caviar, which will please your family.

Squash caviar with carrots recipe
So, to prepare squash caviar, we will need:
Kilogram of onions
5 medium sized zucchini
Tomato paste – 5 tablespoons
Kilogram of carrots
150 grams of vegetable oil
Salt and spices

How to cook:

The carrots need to be washed and grated on a coarse grater, the onions also need to be washed and cut into not very small cubes. Next, you need to fry the onion or simmer in oil over low heat. After this, you need to fry the carrots and put them in one bowl with the onions.

Then wash the zucchini thoroughly, cut it into four parts, and be sure to remove the seeds - if there are large ones. If the seeds are very young and soft, then nothing needs to be removed. The same applies to the peel - if it is hard, then it must be removed.

After this, you should cut the zucchini into cubes about a centimeter by centimeter. Then fry them in oil over very high heat for at least 10 minutes.
Next, you need to prepare a sauce from tomato paste - boiling water - 600 ml, 3 tablespoons of salt, 5 level tablespoons of sugar, 5 tablespoons of tomato paste. Mix everything until the salt and sugar dissolve.

Then you need to take a big one enamel pan and put everything there, pour in the sauce and tomato paste. Your caviar should be simmered for at least half an hour over medium heat. Don't forget to stir the contents of the pan from time to time.

Next, you need to remove the mass from the heat, let it cool, and pass it through a meat grinder. It is best to twist the eggs on a mesh with large holes.
After the caviar has acquired the desired consistency, simmer it for about 20 minutes.

Squash caviar just like in the store
Previously on store shelves there were a lot of 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 prepare caviar to their own taste. There are recipes with tomato paste and mayonnaise, but the most important thing is frying all the ingredients. Choose the recipe that you like best.

Squash Cavier store-bought recipe preparations

You will need:
10 ml vinegar 9%
150 grams of onion
10 grams sugar
10 grams salt
2 kilograms of zucchini
6 cloves garlic
Allspice and ground black pepper – 3 grams each
Vegetable oil
Parsley

How to prepare squash caviar like in the store:

You need to take young zucchini, cut them into slices no wider than 1 cm, and fry them on both sides in oil. Let the zucchini cool. Then chop the onion, fry until golden brown and grind the garlic with salt. Next, finely chop and fry all the greens. Then everything needs to be ground in a meat grinder, mixed with salt and sugar, vinegar and pepper, mixed and placed in jars. Then the banks need to mandatory sterilize - for half a liter - an hour - 75 minutes, for a liter - 90 minutes.
Then roll up the jars.

Squash caviar with parsley root
You will need:
Kilogram of zucchini
100 grams of onion
100 grams of carrots
Sugar and salt
Ground pepper
10 grams parsley root
Vegetable oil

How to cook:

Cut the zucchini, fry in vegetable oil, then pass everything through a meat grinder. Next, you need to fry the onion in vegetable oil until transparent, grated carrots and parsley root (also grated) with tomato paste. Then you need to mix everything and season with spices, simmer over low heat until completely cooked, be sure to stir from time to time, otherwise it will burn. Then you need to place hot caviar into jars and sterilize - for half a liter - 30 minutes, for a liter - 40 minutes.

Spicy squash caviar
You will need following products:
Half a kilogram of onions
6 kilograms of zucchini
600 ml tomato sauce
2 and a half tablespoons salt
head of garlic
Half a teaspoon of ground pepper

How to cook:

Chop the zucchini and onion, fry everything separately, then grind it in a meat grinder. Then you need to add pepper and salt, garlic and tomato sauce, mix everything. Place into pre-washed and dried jars, then sterilize for about 90 minutes. Roll up hot.

Spicy squash caviar
You will need to prepare:
2 carrots
Half a kilo of zucchini
Hot pepper pod
Bulb
Salt to taste
2 cloves garlic
4 tablespoons vegetable oil

How to cook:

You need to chop the zucchini very finely, wash and peel the carrots, cut into thin circles. Then finely chop the onion and garlic. Hot peppers need to be peeled, seeds removed, and chopped as finely as possible. Afterwards, you need to mix all the vegetables together, put them in a very deep frying pan, season with vegetable oil and salt, pour in a little water and simmer until completely cooked. Then you need to rub the caviar through a sieve, put it back in the frying pan and simmer for about 5 minutes. After that, everything is put into jars, sterilized for about 30 minutes and rolled up.

Squash caviar with bell pepper
You will need:
Kilogram of onions
5 kilograms of zucchini
5 sweet bell peppers
5 cloves garlic
2 tablespoons vinegar 70%
Kilogram of carrots
2 tablespoons salt
500 grams of vegetable oil
10 peppercorns
Half a cup of tomato sauce
3 tablespoons sugar

How to cook:

You need onions and zucchini, bell pepper and mince the garlic. Then take the carrots, grate them and simmer in vegetable oil. All products need to be mixed thoroughly, add spices and garlic, tomato sauce and vegetable oil, simmer for 2 hours over very low heat, stirring constantly. Then you need to add peppercorns.
Transfer everything into sterilized jars and roll up.

Squash caviar with apples and spices
You will need:
Half a kilogram of onions
Half a kilogram of green apples
Kilogram of zucchini
Kilogram of tomatoes
Half a kilogram of sugar
12 clove buds
600 ml white wine vinegar
25 grams of ginger root
A teaspoon of allspice and peas
Teaspoon coriander
Salt

How to cook:

You need to make a shallow cut in the shape of a cross on all the tomatoes, then put them in boiling water for a minute using a slotted spoon, quickly remove them into cold water and immediately peel them.
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 and core the apples. cut sour apples cubes. Then you need to put spices and ginger into a white cloth. You need to put all the vegetables into a pan, put a cloth with spices in there and add vinegar. Let the vegetables boil and stir them. Then reduce the heat and simmer under the lid for one hour. Don't forget to stir. Afterwards you need to add the pre-washed raisins and cook for another hour and a half. Remove the bag of spices and allow the caviar to cool slightly. Afterwards, you need to put the caviar into jars, close them and put them in the cold. Lids should be plastic, not metal. The caviar will infuse and be fully prepared in a month.

Squash caviar dietary recipe
You will need:
Half a kilogram of carrots
One and a half kilograms of zucchini
300 grams of onion
4 sweet peppers
4 cloves garlic
Salt
Vegetable oil – for frying

How to cook:

In this caviar recipe, the main difference is that the vegetables are not fried, but boiled. Only one onion is fried. You need to pour some water into the pan, put diced carrots in it. Cook for 15 minutes.
Then you need to cut the sweet peppers and zucchini into cubes and add them to the carrots. Cook for about 10 minutes. While everything is cooking, you should fry the onion in half rings on low large quantities vegetable oil. Vegetables and onions need to be mixed, then passed through a meat grinder or put in a blender.
After chopping, put everything back into the pan, add garlic, squeezed through a press, and evaporate for 40 minutes. Afterwards it is laid out in pre-sterilized jars and rolled up.

Squash caviar with tomatoes and apples for the winter
You will need:
700 grams of carrots
3 kilograms of tomatoes
700 grams of sweet pepper
500 grams of apples
400 grams of onion
12 allspice peas
4 pieces bay leaves
3 zucchini

How to cook:

You need to mince the vegetables and all the apples. But don't touch the onion yet. Then put the food in the pan and simmer for about an hour. Finely chop the onion, fry in oil, add to the vegetables. Next, add allspice and bay leaf. Then cook for 30 minutes. Place the caviar in sterilized jars with a one-liter capacity. Sterilize for about 5 minutes, roll up.

If you have a slow cooker, you can prepare squash caviar according to one of these recipes.

Georgian squash caviar for the winter
You will need:
3 onions
4 zucchini
Carrot
2 cloves garlic
Cilantro and dill
Half a teaspoon of khmeli-suneli
Tablespoon grape vinegar
Ground red pepper, salt, vegetable oil.

How to cook:

You need to set the multicooker to the “Baking” mode for an hour. After chopping the onion very finely, grate the carrots, pour just a little vegetable oil into the vegetables. Cook for 20 minutes, stirring occasionally. Then peel the zucchini, cut into small cubes, and add a lot of salt. The zucchini should release its juice. After 20 minutes, squeeze out the zucchini and put it in the slow cooker. While everything is cooking, you need to stir the vegetables from time to time. After about 30 minutes, you need to add spices, some herbs and garlic, previously squeezed through a press. Mix everything again and leave for 10 minutes. At the very end of cooking, you need to add vinegar. You can add walnuts if you like spicy and unusual taste. Sterilize and roll up.

Squash caviar in a slow cooker for the winter
You will need:
2 tablespoons tomato paste
Half a kilogram of zucchini
2 carrots
2 onions
Bulgarian pepper
teaspoon salt
A teaspoon of sugar
4 tablespoons vegetable oil

How to cook:

You need to chop the onions and carrots, then put them in the multicooker porridge, add vegetable oil, turn on the “Baking” mode for about twenty minutes and stir from time to time. Then prepare the remaining vegetables, cut them into cubes. Place in a bowl, stir and turn on the mode again for 20 minutes. Then you need to add salt and sugar, tomato paste to the vegetables and turn on in the “Stew” mode for 50 minutes. Then you need to grind the vegetables in a blender, add vinegar essence and roll them into jars.

Several recipes for squash caviar cooked with mayonnaise.

Squash caviar with mayonnaise
You will need:
6 kilograms of zucchini
kilogram of onions
half a liter of tomato paste
glass of vegetable oil
4 tablespoons sugar
2 tablespoons salt
half a liter of mayonnaise
4 tablespoons vinegar – 70%
ground pepper to taste

How to prepare zucchini caviar with mayonnaise:

You need to peel the onion, put it in a meat grinder, grind it, then also grind the zucchini. Mix with already fried onions, put everything on the fire and cook for about 2 hours, stirring all the time. Then add tomato paste and vegetable oil, salt and vinegar, sugar to the vegetables. Cook for about 50 more minutes, then put mayonnaise in the pan, stir, and cook for 20-30 minutes. Place caviar in jars and roll up.

Squash caviar with mayonnaise and garlic for the winter
You will need:
6 young zucchini
200 grams of sugar
1 kilogram of onion
200 ml vinegar 9%
250 grams of mayonnaise
350 grams of tomato paste
3 tablespoons salt
2 heads of garlic
Teaspoon ground pepper

How to cook:

You need to pass young zucchini directly with the peel and core through a meat grinder. The onion also needs to be put through a meat grinder, mixed with zucchini, and placed in a fairly deep saucepan. Then add sugar, vinegar, salt and vegetable oil. Stir everything, add tomato paste and put on fire for two and a half hours. Peel the garlic, pass through a press, add to the caviar. Then add black pepper and mayonnaise, stir, cook for about 30 minutes. Then you need to put everything into jars and roll up.
Bon appetit!

Squash caviar with mushrooms and herbs for the winter Preparing vegetables for the winter is the most boring thing in the world. But only for those who lack imagination! Try to invent new preservation recipes or “ennoble” long-familiar ones. For example, a lot of squash caviar for the winter, but let it be different! This recipe differs in that fried mushrooms are added to the squash caviar. try this recipe for squash caviar with mushrooms and herbs.

The ingredients are given for 1 0.5 liter jar.

Ingredients for preparing squash caviar with mushrooms and herbs for the winter:
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.

Recipe for preparing “Squash caviar with mushrooms and herbs for the winter”:

First, wash and peel the zucchini and carrots. Cut the zucchini into pieces, grate the carrots coarse grater. Peel the onion and chop finely.

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

Transfer the zucchini fried with carrots and onions into a mixing bowl and puree using a blender.

Now take care of the mushrooms. Wash them and cut them small pieces. Chop another onion, mix with mushrooms and fry in vegetable oil until tender.

Wash and chop the dill very finely.

Place the squash caviar in the frying pan where the mushrooms are fried, stir, simmer everything together for 1-2 minutes, add dill, salt, pepper, chopped garlic (to taste). Stir again and remove from heat.

Caviar is ready! It can be immediately packaged in clean jars, scalded with boiling water (or sterilized in a microwave oven).

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

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

Zucchini caviar is not a difficult dish to prepare. A simple set of products is almost always at hand in September, a small amount of spices and preparation of zucchini caviar is completed.

It can be prepared either in pieces or more thoroughly chopped using a meat grinder or immersion blender. You can add vinegar or omit it. Which one to cook is up to the hostesses.

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

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

The cooking technology comes down to preparing vegetables, gradually frying the ingredients in one bowl over high heat, then simmering under the lid until cooked, reducing the heat to a minimum. Every housewife can make this dish, and you will appreciate the result in the winter, when the whole family gathers around the table. Good luck with your homemade preparations!

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

Here is a very simple recipe for delicious zucchini caviar. All vegetables in it are chopped using a meat grinder. In this case, a fairly large amount of juice is formed, and all preparation comes down to evaporating the liquid to the desired consistency. Be sure to try making this caviar. The result is simply finger-licking good!

You will need:

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

Cooking method:

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

Pass the onion through a meat grinder

Grind the tomatoes too using a meat grinder.

Pass carrots through a meat grinder

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

After half an hour, add the onion to the zucchini and simmer for another 60 minutes.

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

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

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

The tomato mass has changed slightly in color and has also become thicker

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

Seal the jars well, turn them over, wrap them, and let them cool completely.

The caviar is bright, beautiful and very tasty.

Bon appetit!

Squash caviar just like in the store - you'll lick your fingers

In front of you wonderful recipe Zucchini caviar, which is as tasty as the store-bought version and even tastier. Please note that it is very simple and does not take long to prepare. Be sure to prepare vegetable caviar for the winter just like that. Good luck with your preparations!

You will need:

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

Cooking method:

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

Chop the onion, cut the carrots, zucchini, tomatoes into halves

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

Add carrots, fry for 3 minutes

Then add the zucchini and fry for 5-6 minutes.

Reduce heat, add tomatoes, salt, mix everything

Now it’s very easy to remove the skin from the tomato, it’s extra in the caviar

Checking the readiness of vegetables, focusing on carrots

Now let's pour it over vegetable stew in a deep saucepan, add sugar, dry garlic, puree with an immersion blender

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

The funnel also needs to be boiled

Now you can put the caviar into sterilized jars

We try to keep the jars full, but not overflowing.

Screw on tightly with clean lids

Turn the jars over until they cool completely.

Bon appetit!

How to cook delicious squash caviar for the winter - a recipe from your grandmother

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

You will need:

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

Cooking method:

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

Bon appetit!

Recipe for delicious zucchini caviar in a slow cooker

Very tasty zucchini caviar, not for the winter

In front of you is very unusual recipe zucchini caviar. I’d like to emphasize right away that you should keep it like this for the winter. delicious snack will not work. You can only store it in the refrigerator.

The fact is that here stewed and fresh vegetables into one dish. A great addition to a side dish or meat for lunch. It's amazingly tasty and juicy! Take note!

You will need:

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

Cooking method:

Peel and seed the zucchini, cut into cubes if necessary

Peel the onion, finely chop half the onion

Dice half the bell pepper and half the tomatoes

Chop half the garlic

Fry the zucchini

When they brown, add the onion, stirring, and fry for 3-5 minutes.

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

Reduce heat and leave to simmer covered for 15 minutes.

While the vegetables are stewing, also finely chop the remaining vegetables - onions, bell peppers, tomatoes, garlic

Mix them in a separate cup

Place the stewed vegetables from the frying pan into a clean bowl; they need to be cooled

Now mix the stewed and raw vegetables into a homogeneous mass

Bon appetit!

Simple and tasty zucchini caviar with mayonnaise

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

You will need:

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

Cooking method:

Prepare all vegetables, peel and rinse them
Next, grate the carrots and zucchini on a coarse grater, finely chop the onion
Heat vegetable oil in a cauldron, fry the onion until golden brown, add carrots, after 3 minutes - zucchini
Heat well, reduce heat, simmer vegetables, cover with lid for about 1 hour, stirring every 15 minutes
Then cool slightly, grind with a blender or pass through a meat grinder
Return to heat, pour in vinegar, add mayonnaise, tomato paste, spices, cook for 20 minutes after it starts boiling.
Place hot caviar into sterilized jars, close the lids with a key

Bon appetit!

Homemade squash caviar with tomato paste

An excellent recipe for zucchini caviar, which every housewife will love, captivates with its simplicity and accessibility. The caviar will turn out beautiful, tasty and perfect for preparing for future use. Delight your family on winter days, when the generous vegetable season is long over.

You will need:

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

Cooking method:

Peel, rinse, and chop carrots into large strips

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

Pour 1/3 of the oil into the carrot pan

Zucchini can be cut into thin slices, they will cook faster this way

Pour the remaining vegetable oil into the pan

Add chopped zucchini

Add fried onions and carrots here.

Cover tightly with a lid and cook vegetable mixture to a boil,

Now reduce the heat and continue to simmer under the lid, opening it slightly

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

After simmering for an hour, add tomato paste and simmer for another 20 minutes.

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

Grind the mixture with an immersion blender for 5 minutes

The caviar should have this consistency

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

Lids need to be boiled

Place the hot caviar into clean jars and close the lids with a key.

turn over onto lids and cool

Bon appetit!

Video recipe for delicious squash caviar up your sleeve

Many housewives prepare squash caviar for the winter, despite the certain labor intensity of the process. After all, almost everyone likes this snack, and they eat it faster than all other canned foods. Classic recipe caviar, the taste of which is familiar to many from childhood, has been refined. As a result, such culinary masterpieces, like finger-licking caviar, caviar with mayonnaise, housewives learned how to make an appetizer similar to the store-bought one, and figured out how to make it easier in a slow cooker. But no matter what recipe is chosen, the technology for preparing zucchini caviar at home will be identical.

Cooking features

Before you start making canned zucchini, it makes sense to familiarize yourself with the general recommendations.

Vegetables that ripen in June-July are not very suitable for winter preparations. Preference should be given to zucchini that ripen in August or even September.
The most delicious canned food are obtained from young zucchini up to 20 cm long. They don’t even need to be peeled - just wash them well, cut off the stem and spout. However, older zucchini is also suitable for making caviar. They must be peeled, cut, and the seeds removed with a spoon.
To prevent the caviar from being watery, it is advisable to remove excess juice from the zucchini. This is done like this: add a little salt to the chopped zucchini, stir the mass, and after a quarter of an hour squeeze out the released juice.
The composition of squash caviar must include ingredients such as carrots and tomatoes, which are even more often replaced with tomato paste. Without them, the dish will not have its usual appetizing red color.
In accordance with most recipes, products are ground before or after cooking. If you simply boil them until soft, the consistency will not be tender enough.

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

Classic recipe for squash caviar

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

Cooking method:

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

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

Zucchini caviar "You'll lick your fingers"

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

Cooking method:

Wash and peel the vegetables. If the zucchini is not quite young, remove the seeds.
Cut the zucchini into cubes, the onion into pieces of any shape, and coarsely grate the carrots.
Place the vegetables in a thick-bottomed saucepan, add water, and turn on the heat. Once boiling, cook the vegetables, stirring frequently, for 40 minutes.
Cool the vegetable mass slightly and puree it using a blender. It is most convenient to use a submersible one for this.
Place the vegetables back into the same pan if you removed them from it. Add tomato paste, vegetable oil, vinegar, add sugar and salt.
Bring the mixture to a boil again and simmer for 15 minutes.
Place in sterilized jars, seal, and wrap. After the jars have cooled, they can be stored in the pantry until winter.

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

Squash caviar like in childhood

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

Cooking method:

Prepare the jars by sterilizing them well. Pour vegetable oil at the rate of 5 ml per jar (regardless of its volume).
Peel the washed zucchini and cut into cubes.
Peel the onions, carrots, garlic.
Finely chop the onion, grate the carrots, pass the garlic through a press.
Wash, dry the greens, chop finely.
Fry the zucchini in a large amount of oil in one pan, and the onions and carrots in another.
Place the vegetables in a colander to drain excess oil and place in a saucepan. Put some greens in there. Puree everything together using an immersion blender.
Boil the vegetable mixture for 40 minutes over low heat.
Add vinegar, tomato paste, garlic, pepper and simmer for another 10 minutes.
Place in jars, cover them with lids, but do not roll them up yet.
Place a towel in the pan, place the jars on it, pour water up to the hangers of the jars. Sterilize the eggs for 15 minutes.
Pour a teaspoon of oil into each jar and roll up the lids.
Turn over, wrap, and let cool completely. Can be stored all winter at room temperature.

This caviar has a taste that is familiar to many from childhood, and is moderately spicy.

Squash caviar just like in the store

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

Cooking method:

Wash the zucchini, peel it, remove the seeds, mince it and cut it into cubes.
Peel the onions, carrots and parsley root. Grate them or also pass them through a meat grinder, placing them in a separate container.
Pour 0.2 liters of oil into a saucepan and place zucchini puree, add salt and simmer, stirring, until excess liquid disappears.
Fry the onion, parsley and carrots in the remaining oil. Add tomato paste and vinegar to the frying. Simmer covered for 5 minutes.
Transfer the roast to the zucchini, stir, fry together for 5 minutes.
Add flour little by little, stir, fry everything together with flour for 5 minutes.
Divide the mixture into pre-sterilized jars.
Place the jars in a pan of water, covering with boiled lids, and sterilize for 20 minutes.
Remove the jars and roll up the lids using a special key. Leave to cool at room temperature.

Similar to store-bought caviar This snack is made with flour, which is rarely added to homemade preparations for the winter. It should be borne in mind that it increases the calorie content of the dish, but not its benefits.

Squash caviar with mayonnaise

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

Cooking method:

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

Caviar has a unique taste, thanks to which it has gained many fans.

Squash caviar with spices in a slow cooker

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

Cooking method:

Chop the garlic and onion as finely as possible.
Pour oil into the multicooker bowl, add onion and garlic, and turn on baking mode for 5 minutes.
Pour boiling water over the tomatoes, remove the skins from them, remove the seeds from them, rub the pulp through a sieve.
Pour salt, sugar, spices into the tomato puree, stir everything and add this mass to the onions and garlic. Add vinegar.
Turn on the multicooker for 5 minutes, selecting the stewing mode.
Finely chop the young zucchini and other vegetables (it’s even better to grate the carrots), put them in the slow cooker, stir and turn on the device in the “Stew” mode for 75 minutes.
While the vegetables are stewing, prepare the jars by sterilizing them in the oven or steaming them and letting them dry.
Place the finished caviar into jars, seal them, turn them over, wrap them, and let cool. There is no need to sterilize snacks in jars.

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

A simple recipe for squash caviar

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

Cooking method:

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

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

Video: squash caviar, like in the USSR

I’ve already sealed 4 servings for the winter and will be making more!

Video: squash caviar, harvesting for the winter without sterilization

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