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Zucchini caviar at home for the winter. Zucchini caviar for the winter with mayonnaise and tomato paste without frying

The most delicious and simple homemade squash caviar, a recipe for the winter

Delicious zucchini caviar is considered one of the most famous dishes in the post-Soviet countries. Many Russian emigrants living today in America, Germany and many other countries are trying to find it on sale, but isn't this the best proof of the incredible popularity of this simple treat?
It's not just about taste though. Zucchini caviar is incredibly useful. It has long been known that it is recommended for use in the diet of young children and the elderly, as well as those who have problems with the digestive tract. And for patients with hepatitis, this is generally a real salvation. In many ways, the benefits to the body are assigned to the main ingredient - the power of zucchini, known as an excellent cleanser, as a low-calorie product, as a vegetable that provides the body with most important vitamins and minerals. And the "bouquet" of useful properties of caviar is complemented by carrots and onions. As a result, a simple recipe that even a beginner can handle becomes not only a favorite delicacy, but also a real drug.

However, there is also a problem. Today you can find a lot of recipes for zucchini caviar. But in most cases, the workpiece prepared according to these recipes, then no one really wants to eat. How to achieve that very real taste that many of us remember from childhood? Having tried many recipes, I found exactly the one that is the most delicious, and now it is my favorite (of course, on a par with zucchini caviar as in the store). The recipe is quite simple, suitable for adherents of PP and for those who follow the figure. Such caviar can be given to children (from 2 years old). Of the products of unknown origin, only tomato paste is in the recipe, but you can also cook it at home if you wish. But what a delicious caviar! Also, many store options can not be compared with it! Very tender, fragrant, with a slight sourness, sweet notes and a slight smell of garlic. This vegetable delicacy is a must try! In addition, all the products used are very affordable, and cooking does not require special skills. It is better to prepare caviar from zucchini for the winter in August-September, when zucchini on the market are unpaved, natural, the most delicious and healthy. And at this time you can cook the most delicious eggplant caviar, I advise you to watch the recipe.

Ingredients:

1 kg of zucchini;
300 g carrots;
500 g of onion;
30 g of garlic;
3 tbsp without a slide of tomato paste;
1-1.5 tsp salt;
0.5 tsp black ground pepper;
0.5 tbsp Sahara;
150 ml of odorless vegetable oil;
20 g of young dill.

What is good about this recipe and is it as tasty as in the photo? Yes, it comes out very tasty and quite simple. All vegetables are fried separately until half cooked in vegetable oil. Everyone has their own cooking time, and thanks to this cooking method, we feel each vegetable and our task is to cook it a little bit. The onion should be crispy, and the carrots and zucchini should be soft, but not fall apart. Salt and pepper are added at the end of cooking, they can be adjusted to your taste. This also applies to tomato paste, because manufacturers are different and each has its own concentration of tomatoes. And yet - the recipe does not use vinegar to preserve the product, which gives the caviar not all a pleasant sour taste.

How to cook the most delicious zucchini caviar for the winter, a step by step recipe

If you want to roll caviar from zucchini for the winter in jars, then the first step is to thoroughly wash the containers. It is advisable to use baking soda for this, and not the usual dishwashing detergents. Soda is safer and kills germs better. While a variety of gels, although they give creaking cleanliness, they do not guarantee complete disinfection. In addition, rinse the dishes after using chemicals for at least 20-30 minutes. Do any of us do this?
Then we sterilize the jars, it is written in more detail. Sterilized jars should be hot when you fill them with caviar (step by step photo 17).

1. For convenience, first prepare all the vegetables. Peel the carrots, wash them and grate them on a coarse grater.

2. Cut the zucchini. In principle, the size of the cubes does not really matter, anyway, in the future we will grind everything. Zucchini should be chosen young, with a fresh green skin. If the fruits are overripe, they must be peeled and hard seeds cut out.

3. We also cut the onion coarsely. Pour a third of the total amount of oil into the pan, heat it up and spread the onion.

4. Fry over medium-high heat until half cooked, we will not fry it strongly. The onion should turn brown and golden, but remain crispy.

5. We shift the onion into a deep saucepan, in which we will cook zucchini caviar.

It is advisable to take a pan with a thick bottom, stainless steel or non-stick coating. An enamel pot for cooking caviar is not suitable, as the vegetables in it can burn.

6. Add oil to the same pan (another 1/3) and spread the grated carrots. We will not overdo it either, just bring it to softness.

7. We also move the carrots to the pan.

8. Now we send the zucchini to the pan with the remaining vegetable oil. Also fry until soft.

9. Add it to the rest of the vegetables.

10. Puree the resulting mixture. Due to the fact that all the vegetables are fried until half cooked, the mass is not puree, but with small pieces.

11. Add tomato paste.

12. Salt and pepper.

13. Homemade caviar turned out to be thick and can easily burn, so add 1-1.5 cups of boiled water to it.

14. Now it turned out exactly the consistency that was needed.

15. Add greens and finely chopped garlic to the mixture.

16. Turn on a very slow fire and boil the caviar for about 10-15 minutes, covering the pan with a lid.

17. A delicious snack is ready. It can be eaten immediately hot, but it tastes better cold. And you can roll up squash caviar for the winter in jars. To do this, we put hot caviar with a ladle into a hot sterilized jar (so that the glass does not crack).

18. Zucchini caviar for the winter must be sterilized in jars. Many housewives, for some reason, are afraid of this item. In fact, there is nothing complicated in this.
You will need a large saucepan. We put a towel at the bottom, put jars with blanks on top, cover them with lids (it also doesn’t hurt to process them, at least just immerse them in boiling water for a couple of minutes), pour water over the “shoulders”.

19. Lightly cover the jars with lids (without twisting) and turn on a small fire. It is necessary to sterilize half-liter jars with a slight boil for 40-50 minutes, having a volume of 750 ml - 60-70 minutes, and liter jars - 90 minutes. Time is counted from boiling. As the water evaporates, you can add boiling water.

20. It remains only to roll up the jars, turn them upside down, wrap them well in a blanket and leave for a day.

21. Zucchini caviar at home is ready. We put it away for storage in a closet or cellar. When it stands, the taste will become more intense, but at the same time more tender. It will be possible to eat simply with bread, and add to any side dish. And if you make a sandwich with butter, you get a real delicacy.
Bon appetit, successful harvesting and gentle winter!

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 appetizer is 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 over 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 that 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 the vegetable mixture into a thick-walled pan 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 way to cook delicious vegetable preparations 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 of sugar;
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 wait until our winter vegetable puree cools 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. butter;
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. We pack the finished dish 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 trying this homemade version of the blank. 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 a 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 closet.

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!

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

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

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

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

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

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

Zucchini caviar is a classic recipe.

Classic zucchini caviar

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

We will need:

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

Step 1.

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

Zucchini cut into slices

Step 2

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

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Zucchini caviar with tomatoes and apples.

zucchini caviar with apples and tomatoes

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

Ingredients:

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

Step 1.

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

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Step 6

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

Caviar in mayonnaise is simply amazing taste.

zucchini caviar in mayonnaise

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

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

But if you use store-bought mayonnaise, then use the delicious one that you like. And so we went.

Here is what we use:

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

Step 1.

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

Step 2

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

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

Also cut the onion into small cubes.

Step 3

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

Step 4

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

Step 5

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

Step 6

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

Step 7

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

Step 8

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

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

Step 9

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

Step 10

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

Step 11

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

Step 12

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

You can try this appetizer immediately after preparation.

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

zucchini caviar in a slow cooker

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

Ingredients used:

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

Step 1.

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

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Step 6

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

Step 7

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

Here is another recipe for caviar in a slow cooker:

Zucchini caviar - "Lick your fingers."

just lick your fingers!

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

Ingredients:

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

Step 1.

Zucchini cut into pieces.

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Step 6

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

Step 7

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

Step 8

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

Step 9

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

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

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

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

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

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 is such a cheap and tasty dish that it is served in almost all government 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 a wonderful 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, there are so many of them. 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 hot chili peppers if you like. 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. We send to the 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 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. 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 not all fresh produce is always on hand. 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 the taste at the right time. After tasting, add the 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!

The first acquaintance with squash caviar occurs in early childhood. Well, who did not eat it in kindergarten or school? Yes, and store-bought caviar from zucchini for the winter with tomatoes is a frequent guest. But how do you make this dish yourself? In fact, everything is simple. Almost every housewife has her own special recipe in her arsenal, but you always want to try something new.

This recipe is good with the minimum amount of ingredients. Caviar is prepared essentially from what is available in almost every home. But that doesn't detract from the taste at all. The caviar turns out tender, appetizing. The way we remember it from childhood.

You will need:

5 kg. young zucchini;
700 gr. juicy carrots;
700 gr. young onion;
1 kg. tomatoes;
a couple of st. l. salt;
3 art. l. sugar sand;
100 gr. vinegar (preferably apple);
a couple of two-hundred-gram glasses of oil.

Zucchini caviar for the winter is a simple recipe:

Zucchini must be washed and cleaned of the skin on them.
Large seeds are removed and the vegetable is cut into thin slices.
Carrots are also naturally washed, peeled and chopped with a grater.
The onion is peeled from the husk on it and cut into thin halves of the rings.
The prepared components are poured into one bowl, salted, mixed and infused for at least a quarter of an hour.
Oil is poured into a dish suitable for further cooking and heated.
All the vegetables are added to the hot oil and simmer on the stove for about half an hour.
Tomatoes are washed and crushed. A meat grinder is ideal for this.
Cooked tomato puree and vinegar are added to vegetables.
The whole mass languishes for at least another quarter of an hour.
To create a homogeneous mass, the finished product is crushed with a blender and boiled again.
Jars are prepared, using soda they are washed and necessarily sterilized.
The finished dish is laid out in a heat-treated container and instantly rolled up with lids.

Tip: For cooking caviar, it is best to use young vegetables. In addition to the fact that the seeds are almost invisible in them, they are also more juicy, pleasant to the taste. And we are talking not only about the main component (zucchini), but also about other products involved in the preparation of this dish.

Zucchini caviar with tomatoes for the winter

Adding pumpkin to the composition is already interesting in itself. And if you also take into account that the vegetables are pre-baked, then it’s not difficult to guess what kind of tasty, fragrant caviar this will be. Yes, and thick too. Baked vegetables acquire a specific flavor, which is simply impossible to achieve with ordinary frying or boiling.

You will need:

a couple of young zucchini;
a couple of carrots;
5 pieces. medium ripe tomatoes;
a couple of peppercorns of sweet pepper;
3 pcs. young onion;
half kg. pumpkins;
6 cloves of early garlic;
3 art. l. sugar sand;
1 st. l. salt;
3 chili peppers;
quarter 200 gr. a glass of oil.

Zucchini caviar with tomatoes for the winter recipes:

Zucchini and pumpkin are washed, after which they are peeled and all seeds are removed.
Both sweet and hot peppers are also washed and absolutely all the seeds are carefully removed.
Tomatoes are cut into two halves, and other vegetables are chopped into small cubes.
Garlic is peeled from the husks on it.
All vegetables are moved to a baking sheet and poured generously with oil. Stir the vegetables to distribute evenly.
The baking sheet with vegetables is moved to a well-heated oven, where it will stay for the next 45 minutes.
During this heat treatment, vegetables should be stirred from time to time to evenly bake them.
The baked components are transferred to a saucepan, preferably enameled, salt and the right amount of sugar are added.
Next, the vegetables are chopped. For this, both a blender and a meat grinder are suitable.
The homogeneous mass obtained from vegetables should boil a little, five to seven minutes will be enough.
Banks are prepared using soda, washed and necessarily subjected to sterilization.
Caviar is laid out in the past heat-treated container. Jars should be rolled up immediately.

Zucchini caviar according to GOST recipe for the winter

It is not at all difficult to prepare such caviar. It turns out juicy, tasty. This is a great opportunity to treat yourself and your loved ones to something spicy. Spread such caviar on bread - delicious, and with potatoes - what you need.

You will need:

half kg. young zucchini;
a couple of carrots;
a couple of cloves of early garlic;
1 pod of hot pepper;
1 onion;
4 tbsp. l. vegetable oil;
1 tsp salt.

Zucchini caviar as in a store for the winter:

Zucchini must be washed and only then cut into thin circles.
Onions, as well as garlic, are peeled from the husks on them and finely chopped with a knife.
All seeds are removed from the pepper, after which it is finely chopped.
All vegetables are poured into one, the most suitable container for this, oil, salt and quite a bit of water are added to them.
In full composition, vegetables are moved to the stove, where they are stewed until soft.
Well-stewed ingredients are crushed with a blender, the field of which is again moved to the stove.
The mass languishes for about ten minutes with continuous stirring.
Banks are prepared using ordinary soda, washed and necessarily subjected to sterilization.
A hot and finished product is laid out in a heat-treated container.
Jars should be rolled up promptly.

Zucchini caviar with mayonnaise for the winter

Do you want incredibly tender caviar? This recipe is just what you need. Thanks to mayonnaise, the dish turns out so unusual and surprisingly tasty! Yes, and you can store such a miracle in the usual pantry of an apartment building, nothing will happen to it.

You will need:

floor l. salad mayonnaise;
floor l. tomato paste;
6 kg. young zucchini;
1 kg. young onion;
4 tbsp. l. vinegar;
4 tbsp. l. sugar sand;
a couple of st. l. ground ordinary pepper;
a couple of st. l. salt;
two hundred gram glass of oil.

Zucchini caviar with mayonnaise for the winter recipe:

The onion is peeled from the husks on it, after which it is crushed in a meat grinder and fried well in oil.
Zucchini must be washed, after which they are randomly cut and chopped using the same meat grinder.
Onions and chopped zucchini are laid out in one bowl and languish on the stove for a couple of hours.
Mayonnaise, pasta and all other components are added to the vegetables, after which the mass is stewed for literally half an hour.
Banks are prepared using ordinary soda, washed and subjected to mandatory sterilization.
A hot and finished product is laid out in a thermally treated container, after which it is promptly rolled up.

Important! Zucchini is one of the few foods that goes well with just about any ingredient. Accordingly, caviar prepared from this vegetable can be anything. By adding apples or plums to it, it will acquire a pleasant sweet and sour taste. With mustard or pepper, it will already be a spicy, scalding dish. With the help of vinegar and mayonnaise, you can achieve a gentle end result. And ordinary tomatoes will not only give the finished product the necessary color, but also make it a little sour, but amazing.

The most delicious zucchini caviar for the winter

This is perhaps the most unusual way to cook zucchini caviar. An ancient Scottish recipe in our cooking is something fresh and new. Such caviar will turn out to be an exquisite dish that can surprise others.

You will need:

1 kg. young zucchini;
1 kg. very ripe tomatoes;
half kg. young onion;
half kg. sour green apples;
half kg. raisins;
half kg. sugar sand;
600 gr of white wine vinegar;
25 gr. ginger root;
12 cloves;
15 regular peppercorns;
15 coriander seeds;
a couple of tsp salt.

The most delicious recipe for zucchini caviar for the winter:

All vegetables must be washed.
A small cut in the form of a cross is made on each of the tomatoes, and after that all the tomatoes are immersed in boiling water for a few seconds.
After scalding, the tomatoes are laid out on ice. Thanks to this contrasting treatment, the skin is very easily removed from them.
Peeled tomatoes are cut into small and identical cubes.
In the form of tiny cubes, zucchini is also crushed.
The onion is peeled from the husk present on it and cut. You should get very thin half rings.
Apples are peeled, be sure to remove the core and then cut into miniature cubes.
Ginger and all spices are placed in a small rag bag.
All prepared vegetables and a bag of spices are transferred to one dish, and vinegar is added to them.
The vegetable mass is boiled and boiled for about an hour.
After an hour, well-washed raisins are added to the vegetables and the mixture is cooked for another hour and a half.
The bag in which the spices are located is removed, and the caviar itself slowly cools.
Banks are prepared using ordinary soda, washed and subjected to mandatory sterilization.
Quite a bit cooled caviar is laid out in jars that have undergone heat treatment and sealed with ordinary nylon lids.
Ready caviar moves to a fairly cool place, where it is infused for about a month.

Zucchini caviar for the winter according to GOST is a tasty and cheap dish. It can be combined with almost any side dish. Having prepared such a delicacy for the winter, you can provide yourself with vitamins for the whole year. Its summer scent will brighten up any meal. There is never a lot of such caviar, because it is light, tasty, low-calorie. You can eat it with pleasure in summer, and in winter it is simply irreplaceable.

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