Squash caviar as in kindergarten. Zucchini caviar for the winter - the most delicious and simple recipe for zucchini caviar

Let's reproduce the popular and loved by many recipe for zucchini caviar - a simple, relatively budgetary and versatile vegetable snack. There are many versions of the home-made version of this dish: garlic, herbs, mushrooms, various spicy additives, and sometimes even mayonnaise are often added to the standard ingredients of the hostess. The zucchini themselves are baked, and fried, and stewed in a slow cooker, and cooked on the grill.

In our example, consider the classic recipe, as close as possible to GOST. From a minimum of components, during conventional heat treatment on a stove, we prepare zucchini caviar with a neutral aroma and pronounced taste. Not greasy and not sharp, namely tender, pleasant and tasty.

Ingredients:

• zucchini - 1 kg;
• onion - 30 g;
• carrots - 50 g;
• tomato paste - 80 g;
• sugar - 1 teaspoon;
• salt - 1 teaspoon (or to taste);
• ground pepper - to taste;
• vegetable oil(refined) - 50 ml.

Zucchini caviar recipe with photo step by step

How to cook zucchini caviar at home

1. Using a vegetable peeler, remove the peel from the zucchini. If the fruits are overripe, we clean out the tough seeds. In a frying pan, heat 1-2 tbsp. spoons of refined oil, spread about a third of the zucchini, cut into small square pieces (about 1 cm).
   
2. Fry over medium heat, stirring occasionally. We are waiting for the zucchini to change its shade to a more transparent one and lightly fry. We shift the semi-finished zucchini to another bowl, add a spoonful of oil to the pan and fry the next batch.
   
3. At the same time, peel and finely chop the onion, three large carrots. When all the zucchini are fried, we sauté the carrot-onion platter, adding 1-2 tablespoons of oil. Stirring, keep the mixture on fire for 3-4 minutes.
   
4. To fry onions and carrots, lay out all the zucchini. Sprinkle with sugar, salt, add tomato paste.
   
5. After mixing thoroughly, simmer the contents of the pan over low heat under a tightly closed lid for 20-25 minutes. We are waiting for the complete evaporation of the liquid and softening of the vegetables (if the zucchini is old, the cooking time may increase). Periodically check the condition of the mixture, avoiding burning. If all the liquid has evaporated, and the zucchini has not yet become soft, you can add a little boiling water.
   
6. Slightly peppered, ready-made vegetables are transferred to a convenient dish. Using an immersion blender, grind the mass to the state of the most homogeneous puree. Take a sample and add salt/pepper if necessary. If the caviar turned out to be liquid, you can return it to the pan and boil it a little more (until the desired consistency is obtained).
   
7. Cool the finished zucchini caviar completely. Serve chilled as an accompaniment to a main course or simply spread on bread. The output is about 600 g of the finished product.
   

Enjoy your meal!

Zucchini is a light product that is recommended even for baby food. So adults can eat them in any quantity. Just in the garden, so many of them have ripened that you just don’t know what else you can do with them. Indeed, in previous articles, we analyzed their preparation in the oven and not only. Here I want 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 state institutions. I don't know about you, but I just love him for sure. That's why I do it regularly every year for the winter. And no wonder what else to do with them? Caviar is fine and light snack. You can make a sandwich out of it, serve it with a side dish or meat.

It is not difficult to prepare it at home. I would even say that this is the simplest of the blanks. But what is the recipe for this? And here already there is all the complexity. After all, they are a large number of. You can create your own, you just need to increase or decrease something, and also just remove some product. And that's it, you are already the creator of your own masterpiece!

And, if you still do not dare to experiment, you can use ours. On them you will get such yummy that you just lick your fingers. Again confused by their number? It's okay, do everything little by little. Let's get started!

By this method, even a beginner can cook. It's all about that. that it does not require special skills in cooking. The main thing is to have a knife, a meat grinder and a pan on hand. More time will be spent on cleaning and cutting, as well as on the cooking itself. But I don't think this will be a problem for anyone.

Ingredients:

• Zucchini - 3 kg.;
• Bulgarian 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.

Cooking:

1. First of all, we prepare all the ingredients. Wash the zucchini and cut off the ends. If they are already overripe and coarse, then it is necessary to peel off the peel and remove the seeds, as they are also tough. It is not necessary to do this with young people. And immediately twist in a meat grinder or grind with a blender. Transfer the puree to a bowl.

2. Pepper is also rinsed and cleaned of seeds. Let's not forget about bitter. But it is usually put at will, since not everyone can eat spicy food. We also puree and send it there.

Peppers can be taken in any color, but the color of your dish will depend on it.

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

4. Now add tomato paste to the pan. You can replace it with tomatoes, which should be fleshy. We add vegetable oil. Don't forget about salt and sugar. Mix everything well and put on fire. After boiling the mass, reduce the burner to below average and cook for 1 hour.

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

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

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

Zucchini caviar as in the store (very tasty)

In fact, few people make caviar. Most simply think that it is very difficult, or maybe there really is no time? When buying in a store, look for the one that tastes the best. But in fact, the best is homemade, cooked with your own hands!

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

Ingredients:

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

Cooking:

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

2. We clean the carrots and three on a coarse grater. And cut the peeled onion into small cubes. We also cut peppers. We put everything separately.

3. Tomatoes will have to be a little tricky. They can simply be cut in half, freed from the stem and rubbed on a coarse grater. You need to do this so that you have a peel left in your hands, which we will not use.

Or we make an incision on the tops. We put it 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 itself move away from the pulp. now we make puree from it with 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 with a blender. Immediately transfer to a saucepan in which we will cook caviar.

You can use any utensil for frying vegetables. But a cauldron or a large thick-walled frying pan is better. So your content will not burn.

5. It's the turn of the next portion. Again, stew zucchini and peppers 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 have ground: zucchini, peppers, onions, carrots. tomatoes. mix thoroughly and simmer for 30 minutes. Then salt and sugar. Stir again and cook for another 20-30 minutes.

7. Five minutes before readiness, pour in the vinegar. We lay out the tender mass in sterilized jars and close with metal lids. Turn over and cover. After cooling, store in any place convenient for you.

Not difficult at all. The main thing is that you do not burn anything, otherwise you will get a burnt aftertaste.

Delicious zucchini caviar for the winter (grandmother's recipe)

If you have a grandmother, then she will certainly teach you how to cook deliciously. It is possible that she will share with you many recipes and secrets. 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 use them 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.

Cooking:

1. Wash and clean all vegetables. Carrot cut into small cubes. We send it to a cauldron or a thick-walled pan with hot vegetable oil. Pour salt and sugar there. And also pour in water and simmer for about 15 minutes with the lid closed over low heat.

2. Meanwhile, cut the onion and zucchini into cubes. You can add spicy if you like. capsicum. Only it will need to be cleaned of seeds and thinly cut into half rings. Mix and cover with a lid. Simmer vegetables until soft.

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

4. Pour in the vinegar, mix and remove from heat. Whip with a blender into a paste. We put it on fire again, bring to a boil and put it in sterilized jars.

You always want to spread such yummy on bread and eat it, and you?

Recipe for delicious zucchini caviar in a slow cooker

With this technique, cooking has become much easier. Now you should not be afraid that something will burn out for you, because it will signal you not only about readiness, but also save you from burning. Those who use the multicooker cannot get enough of it. And now they also learn how to cook caviar in it.

Ingredients:

• Zucchini - 2 pcs.;
• Bulgarian pepper - 3 pcs.;
• Garlic - 3 teeth;
• Onion - 2 pcs.;
• Carrots - 2 pcs.;
• Tomato - 4 pcs.;
• Salt - 1.5 tbsp. l.;
• Sugar - 0.5 tbsp. l.;

Cooking:

1. We clean the onion and garlic from the husk. They need to be cut into small cubes. Fry in vegetable oil in a multicooker bowl on the frying mode. Close the lid during the process.

2. Wash and peel carrots. We rub it on a large grater. Add to the onion container five minutes after the start of the process. fry some more.

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

4. Cut tomatoes and peppers into random pieces. We put it in our stew. Add salt, sugar and mix well. Close the lid and set the "extinguishing" mode for 1 hour. After a while, she will signal readiness.

5. Now we take a blender and turn all the contents into puree. After we lay out in sterilized jars and close with metal lids. Leave covered upside down until completely cooled.

It’s not bad when such a technique prepares for you. During this time, you can still make or cook for lunch. And we are preparing further.

Simple and delicious zucchini caviar with mayonnaise

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

Ingredients:

• Zucchini - 3 kg.;
• Onion - 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.

Cooking:

1. We wash the zucchini and cut off the tips from them. If necessary, clean them and remove the seed part. We rub them on a coarse grater and put them in a large saucepan.

2. We clean the onion from the husk and twist it in a meat grinder or puree it in a blender. Ship to grated vegetable. Add oil and mix well. We put on fire. After the moment of 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. We stir everything again and continue to simmer for about 30 minutes on low heat. But do not forget to stir occasionally.

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

This dish can be eaten immediately, as they say: take a sample. But do not forget that you need to leave a little for the winter. And then get carried away!

Caviar from zucchini is not for the winter - you will lick your fingers!

Yesterday guests came and decided to surprise them with a delicious dish. Prepared caviar from zucchini. But he did not, as usual, turn it into mashed potatoes. And served in the form in which he cooked. He also boiled potatoes and fried pork shish kebab. Now that was a feast! The guests now want to come again, now I'm racking my brains to make more? And I share with you a delicious recipe.

Ingredients:

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

Cooking:

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

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

In such dishes, the heating is uniform, from which the dish will burn less in one place. This means that all content will be prepared at the same time.

3. First, fry the zucchini. They will begin to release liquid. so it needs to be boiled out.

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

5. Now throw in the chopped tomatoes. We continue to simmer and after 2 - 3 minutes, salt and pepper everything. It is better to reduce the fire to a minimum in order to control the entire process. Then vegetable stew remove from fire and let cool.

If you still have on hand fresh tomato, pepper, garlic and onion, you can cut them very finely. Mixed with ready-made caviar, you get an incredible combination and taste.

Such a dish can be served not only cold, but also hot as a side dish. Or maybe as an independent dish.

The usual recipe for a very tasty zucchini caviar

The number of ways to cook caviar is sometimes amazing. Here is another example. Seasoning is added to it. It gives a beautiful color to the caviar, but it certainly improves the taste. The most interesting thing is that you can not stop there. And add what you love the most. Just don't overdo it. Otherwise, you will not get the taste of zucchini, but 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.

Cooking:

1. My zucchini and 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. Thus, we will reduce the cooking time by about 1 hour.

2. We shift 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 with a lid. Do not 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. We continue to cook for another 30 minutes.

4. We lay out hot caviar in sterilized jars and close with boiled lids.

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

Homemade zucchini caviar with tomato paste

Everything homemade is always the tastiest. But everything is not always at hand fresh food. For example, tomatoes can be easily replaced with tomato paste. It won't make the taste worse. The most interesting thing is that you can control the whole process and improve at the right time taste qualities. Trying to add desired product in more or less quantity.

Ingredients:

• Zucchini - 1 kg .;
• Carrots - 300 gr.;
• Onion - 300 gr.;
• Garlic - 3 teeth;
• 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.

Cooking:

1. Peel the onion from the husk and cut into half rings. We do the same with garlic. It doesn’t make sense to grind too much, since we will puree anyway. Immediately send to the pan fry in vegetable oil until soft.

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

3. My zucchini and cut off the tips from them. Chop them into random pieces. Fry in vegetable oil in the same pan. Cook until soft, about 20-25 minutes. We also send to the pan.

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

Constantly interfering with caviar, be careful, as it tends to splash in different directions.

5. At the end of cooking, pour in the vinegar and simmer for a couple more minutes. Then we lay out 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 one more recipe. In it, you can visually see how the caviar is cooked and how quickly. Of course, the time will have to spend a little more than you expect. But you do understand that any delicious dish is always cooked not in five minutes. This kind of work always requires patience and attention.

As with all options, this must be monitored so that nothing burns. In general, if you do not like everything crushed to such an extent, you can do it easier. Just overcook all the vegetables until cooked, and then stew everything together. And that's it. roll the pieces into jars. And when serving, open it and beat with a blender or eat it straight.

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

Good afternoon, dear readers of our blog!

The zucchini harvest season is coming soon. Therefore, it is worth preparing such a tasty and affordable vegetable for the future. Then in winter you can enjoy fragrant zucchini caviar. It turns out no worse than the store, and even better. After all, it does not contain various preservatives harmful additives.

The main thing is to choose the right zucchini. Then the dish will be amazing. Vegetables should be with a thin skin, without stains and damage. No more than 20 cm long. Then they do not have to be peeled from the skin and seeds.

But if you grow larger and fairly mature zucchini, do not worry. They can also be used in the workpiece, but already cleaned.

A real recipe for store-bought squash caviar according to GOST USSR

Very tasty caviar comes from the past. It is not inferior to the current counterparts. And you can find such a recipe only in old cookbooks. Therefore, if you don’t have any of these, feel free to use our cooking method according to GOST USSR.

Required products:

• 3 kg of zucchini;
• 1 kg of carrots;
• 1 kg of onion;
• 30 ml sol. oils;
• 4 tbsp tomato. pastes;
• 9 garlic cloves;
• 1 tbsp Sahara;
• 2 g ground black pepper;
• 1 tbsp chopped parsley root;
• 1.5 tbsp salt;
• 2 tbsp 9% vinegar

Step by step preparation:

1. We wash the zucchini, if necessary, clean it. We cut into small pieces. We send it to a frying pan heated with a little oil. Simmer over medium heat without closing the lid. Then excess moisture will evaporate. After the pieces become soft, you can remove the pan from the heat.

Never fry them.

2. Peel the remaining vegetables and rinse well. We cut the onion into cubes. Three carrots on a large grater. Mix vegetables, add chopped parsley root. Saute in vegetable oil for about 5-10 minutes. They also don't need to be fried. We shift the mass into a clean bowl. Pour the rest of the oil into it.

3. We clean the garlic and put it through the press. We should get a homogeneous gruel. We take it aside.

4. Mix all the vegetables and pass through a meat grinder or blender. The resulting mass is homogeneous in consistency. Pour it into a bowl or bowl.

5. We put the cauldron on a small fire. We close the lid. Stir occasionally so that the mass does not burn. After an hour, we introduce: sugar, tomato paste, pepper and salt. Mix well and continue cooking for another 30-40 minutes. Finally, add garlic and vinegar. Cook for 5 more minutes. We remove from the stove.

6. In pasteurized jars, lay out the caviar that has not yet cooled down and tightly close the lids. Turn upside down and wrap with a towel. After cooling, store in the refrigerator or cellar.

This is such a delicious dish in just 2-3 hours. We turn the jars upside down, and leave to cool completely, wrapped in a blanket or blanket.

Winter vegetable snack ready!

A classic recipe with mayonnaise and tomato paste for the winter, like in a store

Amazingly tasty and fragrant caviar, just like in childhood. If the dish is eaten quickly and you are not going to leave it until winter, vinegar can be omitted. Pepper is also an optional ingredient, but it adds spiciness.

Required products:

• 3 kg of zucchini;
• 500 g of onion;
• 150 g tomato. pastes;
• 200 g of mayonnaise;
• 0.5 tsp ground black pepper;
• 8 tbsp rast. oils;
• 2 tbsp. salt and sugar;
• 2 tbsp 9% vinegar.

Step by step preparation:

1. Peel zucchini and onions. Three zucchini on a grater. We pass the onion through a meat grinder. Mix them in a large saucepan. We put on a slow fire. Cook for about 1 hour until all moisture has evaporated. Do not forget to stir the mass, otherwise it may burn.

2. Enter: oil, tomato paste, mayonnaise, pepper, salt and sugar. We mix everything well.

3. We continue to cook on low heat for up to 30 minutes, stirring constantly. Pour vinegar a couple of minutes before the end of cooking. We mix. We wait 2 minutes and remove from the stove.

4. Pour the hot dish into pre-prepared jars and roll up the lids.

We cool the jars upside down and wrapped in a blanket.

The most delicious fried zucchini caviar, just like in childhood

Another interesting recipe which will not leave anyone indifferent. The taste is just like in the store. Despite this, it is quite simple and consists of a minimum of ingredients.

Required products:

• 3 kg of peeled and prepared zucchini pulp;
• 1 kg of carrots;
• 1 kg of onion;
• 3 tbsp tomato paste;
• 1 tbsp 9% vinegar;
• 2 tbsp salt;
• rast. frying oil.

Step by step preparation:

1. Chop the vegetables into cubes. Then fry them separately in vegetable oil. We pass through a blender. Add salt and mix well.

2. We shift vegetable mix in a thick-walled pot or cauldron. Simmer over low heat for 20 minutes, stirring constantly. After the time has passed, we introduce tomato paste and vinegar.

3. We continue to cook for another 20 minutes. As a result, the caviar will become thick. Next, we pack in pasteurized jars and tightly close the lids. Cool wrapped in a blanket or towel.

A simple recipe for zucchini caviar with tomatoes in a slow cooker. Real jam!

This is a delicious way to make vegetable harvesting at home. Suitable for happy owners of multicookers. Its ingredients are varied. And their combination is just amazing! Be sure to try this recipe.

Required products:

• 1.2 kg of zucchini pulp;
• 250 g of white cabbage;
• 2 onions;
• 2 carrots;
• 4 sweet bell peppers;
• 2 large tomatoes;
• 1 dessert spoon of salt;
• 2 dessert spoons Sahara;
• a pinch of ground black pepper;
• rast. frying oil.

Step by step preparation:

We fry all vegetables under a closed lid.

1. Cut the onion into cubes. Turn on the "Frying" mode on the multicooker. Add oil to cover the bottom. Throw the cooked onions into the bowl of the multicooker. Fry for 5 minutes, stirring occasionally.

2. Cut the carrots into cubes. Pepper - straw. Add carrots to onions. We mix. Cooking for another 5 minutes.

3. Cut the zucchini into cubes. At this time, the vegetables in the slow cooker were fried. We put pepper in them. We mix. Fry for another 5 minutes.

4. Then lay the zucchini. We mix. We cook another 10-15 minutes.

5. At this time, chop the cabbage. We cut the tomatoes into cubes. Add the cabbage to the mixture. We mix.

6. And in the end, it remains to lay the chopped tomatoes. We mix.

7. Close the lid of the multicooker. Select the "Baking" mode for 1 hour and press "Start".

8. Carefully open the multicooker. We mix. Add salt and sugar. Mix again.

9. Grind the vegetables with a blender until puree.

10. Optionally, add ground pepper. We mix. And we settle the caviar in sterilized jars. Roll up.

We turn the workpiece upside down and wrap it with a warm towel or blanket. And we are waiting for our winter vegetable puree cool down.

Conservation is ready!

Cooking zucchini caviar with mayonnaise and flour in a blender

Very tasty caviar. Roasted flour gives it a store-like taste. The blender is used here only for mashing the finished product.

Required products:

• 3 kg of peeled zucchini pulp;
• water;
• 500 g of onion;
• 1 kg of carrots;
• rast. oil;
• 2 tbsp salt;
• 3 tbsp flour;
• 3 pinches ground black pepper.

Step by step preparation:

1. Peeled zucchini cut into cubes. Put in a saucepan. Don't worry if the pot is full. Gradually, the zucchini will settle. Pour 200 g of water into them. Close and put on a small fire. Cook for 40-50 minutes, stirring constantly. Vegetables should become soft.

2. At this time, cut the onion into cubes. Grate carrots. Fry the vegetables in 100 g of vegetable oil. All this can take up to 50 minutes.

3. When all the vegetables are cooked, you need to spur them in a blender. If you do this in portions, then the caviar will be more uniform and tasty. Then we introduce tomato paste, salt and 4 tbsp. vegetable oil.

4. Mix. Close and turn on the minimum fire. Stir the mixture every 5 minutes so that it does not burn. Thus, we cook the dish for 50 minutes. It will thicken and boil down.

5. At this time, fry the flour. This is done in a dry frying pan without oil. Stir continuously. Fry until lightly browned and fragrant.

6. We introduce flour into caviar. Also add pepper to it. Mix thoroughly and simmer for another 5-7 minutes.

7. Ready meal pack in jars and sterilize in a water bath for 15 minutes. Then roll up the lids.

We store the workpiece in the refrigerator or cellar.

Delicious video recipe for harvesting with tomatoes and vinegar at home

I found a very simple recipe for cooking zucchini caviar for the winter on YouTube. It looks very appetizing, and not at all complicated. I think it's worth a try home version blanks. If there is a desire, you can also look, suddenly such a variant of the workpiece and you will like it ...

Recipe for zucchini caviar with citric acid without vinegar, even better than in the store

And finally, we offer fragrant dish. Vinegar here is replaced by citric acid. The blank, like all previous options, is above all praise.

Required products:

• 1 kg of zucchini;
• 250-300 g of tomatoes;
• 300 g sweet bell pepper;
• 200 g carrots;
• 150 g of onion;
• 3 garlic cloves;
• 1-1.5 tbsp Sahara;
• 2 tsp salt;
• 1/3 tsp citric acid(dilute in 1 tablespoon of water);
• rast. oil for frying;
• ground black pepper.

Step by step preparation:

1. We take young zucchini. Therefore, we wash them well and cut them into cubes.

2. Tomatoes are peeled. This is easy to do if you cut them crosswise from above. Then plunge into boiling water for 1 minute. Then transfer to cold water.

3. It remains only to carefully remove the skin and cut out the core. And then cut the tomatoes into cubes.

4. Now let's deal with pepper. Peel the skin with a vegetable peeler. Cut out the core. Also cut into cubes.

5. We clean the carrots and onions, wash them and cut them into cubes. Grind the garlic in a garlic press.

6. Fry each vegetable in a small amount of oil. This must be done separately. So each ingredient will reveal its taste and aroma. We combine everything in one large saucepan. Pour sugar, salt, pepper and citric acid.

8. Mix thoroughly and simmer under a closed lid for about 40 minutes. Don't forget to stir occasionally.

9. It remains to bring the vegetables to a state of puree. This is done with a blender. In no case do not use a meat grinder, otherwise the caviar will simply lose the desired taste. If necessary, simmer further until desired consistency. And roll up in pre-prepared jars.

Then we turn the jars upside down and wrap them up. So they stay with us until they cool completely. I keep at least a day. Then I put it in the pantry.

The workpiece is ready!

This concludes our collection of recipes. We wish you Bon appetit! And see you in the next articles! Do not forget to write in the comments which recipe you liked the most!

I wish you successful preparations!

Good afternoon friends!

Zucchini caviar - wonderful summer dish, today we will cook it for the winter, and I will try to show you the best recipes.

When the “piglets in the beds” ripen (as one of my acquaintances calls zucchini), my husband says that it’s time to cook soldier’s jam. When he served in the army, and he wanted something tasty, they spread a thick layer of caviar on bread and ate it on both cheeks. He does not like zucchini for the lack of a pronounced taste, but he loves caviar, which is why I try to prepare more of it, because it The best way save the vegetable for the winter.

This low-calorie product (98 kcal per 100 g) is quickly absorbed by the body, so it is included in health diets. It improves digestion and metabolism, removes excess salts from the body, strengthens the walls of blood vessels, lowers cholesterol levels, and stimulates the activity of the gallbladder. In addition, it is a storehouse of vitamins. Include caviar in your daily diet and be healthy!

The difference in the ratio of ingredients and cooking technology gives a mass various recipes cooking, as well as. The ingredients are baked in the oven, fried or stewed in a cauldron. You can cook in a slow cooker and in a saucepan with a thick bottom. Vegetables can be cooked in different ways: pass through a meat grinder, puree with a blender or cook in pieces.

The best recipe for zucchini caviar for the winter

Ingredients:

• zucchini - 1 kg
• carrots - 300 gr.
• onion - 300 gr.
• garlic - 1 medium head
• tomatoes - 300 gr.
• sunflower oil - 1/2 tbsp.
• tomato paste - 1/2 tbsp. l.
• vinegar - 1/4 tbsp.
• salt - 1 tbsp. l. without a slide
• sugar - 1-2 tbsp. l.

Cooking:

For this recipe, use a 5 liter heavy-bottomed pot to hold the entire mixture of chopped vegetables.

We observe the basic principle of cooking: we lay the harder and denser vegetables first, and those that are soft and quickly cooked last.

Put the pan on medium heat, pour in the oil. Wash all vegetables, peel and cut into cubes.

Cut the carrot lengthwise into four parts, then cut into small cubes. We send it to the pan, in slightly hot oil.

Cut the onion and garlic into small cubes and send to the pan.

We cut young zucchini into cubes along with a juicy peel. If you come across an "old" one, remove the seeds with a spoon.

Simmer vegetables over low heat. Carrots become soft and let juice, onions should become transparent.

Place chopped zucchini on top.

Next come peeled and chopped tomatoes. As you can see, we didn't put salt on purpose. It gives a large amount of liquid, which we do not need at all.

Stew vegetables until fully cooked, without closing the pan with a lid for 20-30 minutes. Then, while hot, transfer the mixture to a food processor.

Grind the vegetables with a blender to a puree. We got it in a beautiful light brown color, delicate texture, airy. We put everything back into the pan, and now we will bring it to the desired taste and density.

Add tomato paste for color and taste. Vinegar for sourness and preservation. Ground black pepper for a light bitterness. Also salt and sugar. Mix everything thoroughly, boil for 5 minutes. If the caviar turned out to be watery, boil it to the desired density.

We lay out hot, in prepared sterilized jars. Close with boiled lids, turn upside down and cover with a blanket to cool slowly. Store in a cool cellar.

After laying in jars, there is always a part of the product left. Let it brew for 15-20 minutes and cool. And now we spread it on a piece of black bread and eat with pleasure. Enjoy your meal!

A simple recipe for zucchini caviar through a meat grinder

With this quick recipe cope and the young mistress. It remains only to observe the ratio of products. Everything is very simple and fast.

Ingredients:

• zucchini - 3 kg
• sweet bell pepper- 8-10 pcs.
• garlic - 100 gr.
• tomato paste - 400 gr.
• vegetable oil - 400 gr.
• vinegar 70% - 1 tbsp. l.
• salt - 2 tbsp. l.
• sugar - 150 gr.
• red hot pepper - 1 pc.

Zucchini caviar in pieces for the winter - you will lick your fingers recipe

You can’t buy such caviar in a store; you can cook it only with your own hands at home.

Ingredients:

We choose the most ripe, juicy and fresh vegetables.

• zucchini - 1 pc.
• carrots - 1 pc.
• onion - 1 pc.
• garlic - 2 cloves
• tomatoes - 1 pc.
• a set of favorite greens - a bunch
• bay leaf - 2 pcs.
• salt - to taste
• ground black pepper - to taste

Cooking:

We will get the final product with the same even pieces, so we cut the main ingredients into beautiful cubes.

1. We clean the juicy zucchini from seeds and cut it.
2. Then chop the carrots, onion and garlic.
3. We make notches on the tomatoes, dip them for 10 seconds in boiling water, and then immediately into cold water, easily remove the peel. We cut.
4. Fry the carrots in a pan, add the onion and garlic and fry for another 2 minutes.
5. We spread the tomatoes, salt and simmer for 10 minutes.
6. Spread zucchini on top, add chopped greens, bay leaf, salt, pepper. Simmer until fully cooked.
7. Put hot into jars and roll up.

We stewed a mixture of several vegetables, and got one very tasty dish, in which each piece retained its taste, aroma and biological value.

Roll hot into sterilized jars, store in a dark and cool room.

We cool part of the caviar, and take a sample. We took the usual ingredients, combined their flavors, and we got a great, very, very tasty dish, you lick your fingers.

Zucchini caviar according to GOST, as in a store

In Soviet times, squash caviar prepared in accordance with GOST was sold. When it comes to talking about it, it is precisely that famous, store-bought, tasty and fragrant, rich orange color that comes to mind.

It cost a penny, but it was very tasty. It was made according to a single standard with strict adherence to technology. The recipe for such caviar is the best suited for harvesting it for the winter.

Ingredients:

• zucchini - 3 kg
• carrots - 180 gr.
• tomato paste - 240 gr.
• vegetable oil - 150 ml
• onion - 120 gr.
• parsley root - 60 gr.
• tomatoes - 1 pc.
• sugar - 2 tsp
• black peppercorns - 3 peas
• allspice black pepper - 3 peas
• salt - 1 tbsp. l.

Cooking:

1. Thoroughly wash and peel the zucchini, cut into small cubes 1x1 cm.
2. Fry them in a pan until lightly browned.
3. Also chop the onion.
4. Grate carrots and parsley root on a coarse grater.
5. Transfer the fried zucchini to a plate.
6. Fry the rest of the vegetables until they are soft.
7. Then we combine everything together and grind with a blender until completely homogeneous.
8. After that, the mass is simmered for 20 minutes and brought to the desired density.
9. Grind the peppercorns in a mortar and add to the caviar, put salt and sugar.
10. Add tomato paste, mix well again with a blender and simmer for 5 minutes. Tomato will give a beautiful color and enhance the taste of the product.
11. We lay out in sterilized jars and roll up for the winter. We keep it in the cellar.

Delicious recipe for zucchini caviar with mayonnaise and tomato paste

The only thing that confuses me in this recipe is the use of mayonnaise. But there is a way out. What can make ordinary caviar tasty? Well, of course, wonderful homemade mayonnaise, with a creamy thick consistency.

Ingredients:

• zucchini - 6 kg
• tomato paste - 500 gr.
• mayonnaise - 500 gr.
• vegetable oil - 200 ml
• onion - 1 kg
• sugar - 4 tbsp. l.
• salt - 2 tbsp. l.
• vinegar 9% - 1/4 tbsp.

Cooking:

We take the most ripe and fresh vegetables, wash, peel and cut. You can cut it as you like, since later we will turn them into mashed potatoes.

Place the chopped juicy zucchini in a large saucepan and simmer in vegetable oil until fully cooked for 1.5-2 hours.

Grind young, juicy, onions in a blender until smooth.

We combine all the ingredients. Add the onion mass, mayonnaise, tomato paste, salt, sugar and vinegar to the zucchini.

Mix everything with a blender, put on a small fire and simmer for 15-20 minutes.

We bring to a certain consistency and the desired density.

Pour hot into prepared jars. It is better to take them in a small volume, at one time. I opened the jar and ate it right away, without leaving it for later.

Zucchini caviar for the winter in a slow cooker

Have you cooked caviar from zucchini for the winter? I think you should try this, choose any recipe. And, see you!

There are a lot of recipes for harvesting zucchini caviar for the winter. There are very simple ones, including only zucchini, onions, carrots and butter. These ingredients are present in almost all recipes. And then other ingredients are added to this base, tomatoes or tomato paste, garlic - for lovers of spicier dishes, greens, roots. Of course, salt and pepper.

Differences are found only in the number of certain components. Somewhere they put more onions, somewhere carrots, or vice versa they reduce them. A different amount of vegetable oil is added, or even cooked with mayonnaise. Add vinegar, or cook without it, sterilize, or do without it.

The ingredients are fried, stewed, steamed. For this, dishes with a thick bottom are used, for example a cauldron. Or cooked in a slow cooker. Then grind into a puree, or leave in pieces. They eat caviar freshly prepared or harvest it for the winter.

It is quite easy to prepare it at home. And yes, it doesn't take too much time. Therefore, many people love to cook it! Moreover, those who have their own summer cottages always grow a lot of these vegetables. Sometimes they don't even know what to do with them. They have already eaten and prepared, and they are growing and growing.

And did everyone make caviar from zucchini? Not all? Let's do it together. I want to offer you several recipes, and you already choose which one you like best. Or do as I did. Prepare it for different recipes, one - two jars. Will be tasting in the winter.

According to these recipes, you can eat it immediately, or you can prepare it for the winter. In both cases, when you eat, you will get a lot of taste pleasure! After all, it is no coincidence that in the title I use the phrase “you will lick your fingers!”. So it is, all today's recipes quite fall under this definition.

I have been preparing it for two days. different ways. My whole family were tasters. Four entries made it to the final. And I share them with you today!

I want to be the first to offer you the recipe, during the tasting of which the most laudatory words were heard. We all liked her the most. And when we spread it on a piece of brown bread and ate, smacking our lips with pleasure, we actually licked our fingers. It was so delicious!

This recipe is very easy to make. And at the same time it turns out very tasty. It is not for nothing that the people call him “Lick your fingers”! It turns out airy, tender, sunny, beautiful and incredibly tasty!

We will need:

In the set of ingredients, two values ​​are given. According to the first value, you get 5-6 half-liter jars. According to the second value (I used it), I got two 650-gram cans.

• zucchini - 3 kg (1.5 kg)
• carrots - 1.5 kg (750 gr)
• onion - 750 gr (400 gr)
• tomato paste - 3 tablespoons (1.5 tablespoons)
• vegetable oil - 300 ml (150 ml)
• sugar - 7 tbsp. spoons (3.5 tablespoons)
• salt - 3 tbsp. spoons without a slide (1.5 tablespoons)
• pepper - 1 tsp (incomplete) 0.5 tsp)
• water - 3/4 cup (0.5 cup)
• vinegar 9% - 70 ml (35 ml)

In the recipe that came to me, there was no vinegar initially. But I am adding it. Firstly, it tastes better with it, and secondly, it contributes to better preservation of the finished preservation.

You can add it according to your taste and desire.

Cooking:

1. Peel all vegetables. We clean the zucchini from seeds, if they are large. Please note that their weight is given in the recipe without seeds and peel.

2. Cut zucchini and onion into cubes.

3. Grate the carrots.

4. We will cook in a cauldron, so we put all the prepared vegetables in it. We pour water. And put on fire to stew.

You can also use a large pot with a thick bottom, as well as a cooking basin.

After it boils, we detect 40 minutes, cover with a lid and reduce the heat to a minimum. During this time, stir occasionally.

5. After the allotted time, put the vegetables in a colander and allow excess liquid to drain.

Juice vegetables allowed enough. So that the workpiece does not turn out to be liquid, it must be drained, but do not pour it out. It might still come in handy.

6. Then put the vegetables in a bowl and use a blender to puree them until smooth.

7. Then put it back in a cauldron, or a saucepan, add vegetable oil, tomato paste. I use tomato paste "Tomato", it has a bright rich taste and beautiful color.

Sprinkle salt, sugar and pepper. We mix everything thoroughly and send it to the gas stove.

Add all flavoring additives necessarily to taste. For me, it is suitable in such proportions, for someone else, the proportions may be different. It will not affect storage in any way!

8. After it boils, we detect 30 - 35 minutes. It is rather difficult to determine the moment of boiling, since the mass turned out to be dense. I determine this by the characteristic "chuffing" during stirring. By the way, be careful at this moment, the caviar can “shoot”.

Simmer over very low heat with a lid on. Don't forget to stir occasionally.

It is necessary that the caviar boils well and boils. We get it thick and heavy, and therefore it should be steamed very carefully so that the fermentation process does not begin in the jar after twisting.

9. You need to stir often so that it does not burn. If only a hint of this begins to appear, you can add a couple of tablespoons of drained juice.

10. After 30 minutes, pour in the vinegar and mix. Cover again and cook for another 5 minutes, during which time stir a couple more times so that the acid can be evenly distributed.

Add the amount of vinegar to your liking. If you sterilize the jars, then you can do without it at all. I add exactly the proportion that is indicated in the recipe. For whom this is a lot, add it less. In order to pour half first, try. If necessary, you can add.

There is also such a feature that immediately after cooking, when the caviar is still hot, it may seem sour. But when it cools down, the taste will not be sour. It will be quite balanced.

24. After filling the jar to the brim, cover with a sterilized lid and screw it on with a seamer. Then turn over, put on the lid, and cover with a blanket. Leave until completely cool. Then turn over and put in a cool place away from the battery.

As you can see, this recipe does not require sterilization.

Sometimes fresh herbs, mostly parsley, are also added to this recipe. It can be added if it was not possible to find white roots. If you don’t have your own plot and you don’t grow roots yourself, then you can find them only in a large supermarket, and even then not in full.

Therefore, instead of roots, you can add greens. It won't affect the taste much. It can also be prepared in banks. The only thing that needs to be done is to stew it well. Parsley is capricious and can cause a fermentation process.

caviar by this recipe turns out very tasty. not for nothing in Soviet times so loved products with the abbreviation GOST. And everyone knows what that means. This is a kind of quality mark, a state standard. It was according to this standard that we laid down the amount of ingredients. Therefore, ours should turn out to be exactly “store”, and not some other.

Very tasty and easy to prepare the following delicious recipe. I recommend you take note of it. Due to the addition of garlic, a new spicy note appears in it.

A simple recipe for zucchini caviar

We will need:

• zucchini - 3 kg
• onion - 1 kg
• carrots - 1 kg
• tomato paste - 4 tbsp. spoons
• garlic - 7 cloves
• greens - parsley, dill - bunch
• salt - 2 tbsp. spoons (best to taste)
• sugar - 1 tbsp
• pepper - 0.5 tsp
• oil - 200-250 ml
• vinegar 9% - 1/4 cup (less can be, but better to taste)

Cooking:

Basically, all squash caviar is prepared according to the same scheme. First, all the ingredients are stewed or fried, and then they are mashed, and then stewed again, already mashed. But for a change, let's make some adjustments to the recipe, and cook it differently. In a simpler way.

1. We clean all the vegetables. If the fruits are large, we remove the seeds from them. Their weight is given in pure form, without seeds and peel.

2. We cut all the vegetables into cubes in random order. You can also rub them on a grater. The method can be any.

3. Grind all vegetables and herbs in fresh in a food processor until pureed.

4. We will cook in a cauldron or other thick-walled dishes. We heat the cauldron.

5. Pour in the oil and heat it slightly. Put the finished puree into the hot oil.

6. Fry and simmer for 45 minutes. It is better to simmer with the lid closed on a very slow fire. Don't forget to stir occasionally so it doesn't burn.

7. Add tomato paste and finely chopped or chopped garlic through a garlic press, mix and fry for 5 minutes.

8. Add salt, sugar, pepper. You can use ground pepper, or you can take 15 peppercorns and 5 allspice, crush it in a mortar or grind it in a coffee grinder. The smell from such pepper will be very strong. We add vinegar. Stir and after boiling, simmer for another 5 - 7 minutes.

9. After that, hot lay out in sterilized jars to the very top. Seal with a spoon so that no air bubbles remain. Cover with sterilized lids and twist. You don't need to sterilize.

10. We turn the twisted cans over and put them under the blanket until they cool completely. Or we eat, just spread on bread.

This caviar has a very delicate, slightly spicy taste. The texture is airy and just melts in your mouth! She wants to eat and eat, even if she has already eaten!

Now let's look at another recipe. For this recipe, we will not grind the vegetables. I like this recipe, here all the pieces are tangible and very tasty. Therefore, along with pureed caviar, I always try to make at least a little bit according to this recipe.

Squash caviar pieces

We will need:

• zucchini - 1.4 kg
• carrots - 300 gr
• onion - 300 gr
• tomatoes - 5 pcs) small)
• garlic - 2 teeth
• oil - 100 ml
• salt - 1 tbsp. a spoon
• sugar - 2 tbsp. spoons
• pepper - 0.5 tsp

It is good to cook such caviar in a slow cooker. Simple, fast, easy and delicious. But today we will look at how to do it in a cauldron.

Cooking:

1. Peel the zucchini. If he is young and his skin is very thin, then it is not necessary to clean it. In this case, we will not achieve a uniform color, as in the first recipe, so you can leave it in the peel.

2. If the fruits are large, then you need to clean them from seeds. This is easy enough to do with a spoon. Weight is given without seeds and peel.

3. Cut them into cubes with a side of 1 cm.

4. Peel and cut the carrots into slightly smaller cubes.

5. Peel the onion and also cut into cubes.

6. Make cruciform cuts on both sides of the tomatoes. Pour boiling water over them for 3-4 minutes. Then drain the water. Remove the skin from the tomatoes and cut into small cubes.

7. We will cook in a cauldron. Or you can cook in other dishes with thick walls. In such dishes, the contents will be stewed evenly and will not burn. We heat the cauldron. Then pour oil into it and heat it up.

8. Spread the onion, fry until golden brown.

9. Then spread the carrots, fry for 5-7 minutes.

10. Now it's the turn of the zucchini. Add them and fry everything together for 10-15 minutes.

11. Add tomatoes.

12. Salt and pepper to taste. Simmer with the lid closed for at least an hour. During this time, vegetables will release a sufficient amount of juice. This is good, caviar will be even tastier with it. Don't forget to stir occasionally.

13. 5 minutes before cooking, add garlic.

14. Cool or eat hot. She is good in every way. But still, it's better to let her brew a little.

15. Or we put it in sterilized jars, cover it with sterilized lids and roll it up using a seaming machine. You don't need to sterilize.

In this case, it turns out with juice, so we put it in jars.

16. Turn the jar over, put it under the blanket until it cools completely.

Or we eat with bread, washed down with sweet tea. Overeating!

All recipes presented today are made without sterilization. They are well stored if, after cooling, put them in a cool place, in the underground, in the pantry, away from heating appliances.

If this is not possible, then I would advise you to sterilize the jars before twisting them. It is very easy to do this.

Video on how to cook delicious zucchini caviar with mayonnaise

Recently, they often began to cook caviar with mayonnaise. They say that this is just incredible yummy. And of course, we will not stand aside. And here is the recipe.

Yes, not exactly like this. in the usual way, you can cook your favorite preparation. Try it and share your impressions. And if you have your own interesting recipe, please share it with us!

How to sterilize jars with blanks

I will write about it here very briefly. For those who are interested, please visit this thread.

• prepare a large saucepan, lay gauze or a piece of cloth on the bottom. Pour hot water into it, but not boiling water, so that the jar does not burst when we put it in water.
• put the jars in the pot. The lids on them should not be twisted, the banks are only covered with them.
• add water, it should reach the shoulders of the jar.
• put the pan on the gas stove over high heat. After boiling, reduce the heat so that the water does not boil. and boiled moderately.
• sterilize the floor liter cans 15 minutes, 650-gram - 20 minutes, and liter - 25 minutes.
• then carefully remove the jar with special tongs and screw it on.
• turn neck down, cover with a blanket and leave to cool completely.

Today we looked at a few delicious recipes squash caviar. I tried to make for you a selection of the most popular of them. All these recipes have been tested, and I can tell you with confidence that one recipe is better than the other. All are easy to make and all are delicious. In a word - "you will lick your fingers!"

They have only one drawback, as soon as you open the jar, the caviar disappears very quickly from there. And disappears in an unknown direction. Well, okay! That's why we prepared it!

Enjoy your meal!