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How to cook zucchini caviar at home. The usual recipe for a very tasty zucchini caviar

The recipe for zucchini caviar is gaining popularity in the summer. At a time when zucchini appear in large numbers in garden plots, they need to be able to. This delicious preparation is loved by many.

I have not yet met a person who would say frankly: I do not like such caviar. I can honestly say to myself that I just adore her. I especially love her recipes.

Today we will consider new recipes with a detailed description.

A simple and delicious recipe for zucchini caviar

From the most popular vegetables, we prepare a delicious snack for the winter, which is easily spread on a piece of bread.

Would need:

Zucchini - 3 kg
Carrots - 800 g
Onion - 800 g
Tomato paste - 270 g (3.5 tablespoons)
Salt - 1 tbsp. spoon with slide
Sugar - 2 tablespoons
Paprika - 1 tablespoon
Vegetable oil - 250 g
Vinegar 9% - 2 tbsp. spoons

Cooking

1. Coarsely chop the whole carrot with a knife.

2. Put the chopped carrot in a preheated pan with oil, lightly fry for 10 minutes.

3. Cut the peeled onion into arbitrary pieces.

4. Fry the onion in another pan until transparent.

5. The turn has come to the main vegetable of our topic for making zucchini caviar, we cut it into small pieces. We do not peel the skin of young fruits. If the seeds are large, then we cut them out.

6. Pour oil into a saucepan and spread: chopped zucchini, onion fried until transparent and put on fire. Close the vegetables with a lid.

7. 10 minutes have passed, open the lid.

8. We see that as a result of heat, vegetables settle. We begin to lift them with a spoon from the bottom from all four sides and do not mix much. Close the lid again.

9. After 10 minutes, we notice the boiling of the liquid, open the lid again and lift the vegetables from the bottom with a spoon. We do this for 1 hour 30 minutes.

10. After 1 hour of boiling vegetables, put the tomato paste, mix it with vegetables only on the surface of the contents of the pan. Don't let the tomato paste sink to the bottom of the pot, as it can burn.

11. Boil vegetables with pasta for 20 minutes. It took 1 hour and 20 minutes in total. Add salt, sugar and spices to the pan, mix, close the lid and let it boil a little.

12. Then remove the pan from the heat and start chopping vegetables with a blender.

13. We work with a blender for 3-5 minutes, until the vegetables look like real zucchini caviar.

14. Put the pan on the fire, pour in two tablespoons of vinegar, mix, close the lid and cook on low heat for another 10 minutes with a gurgling.

15. In sterile jars, spread the contents from the pan with a spoon. We close with metal lids and roll up with a special manual machine.

16. We fill the vase with caviar made to spread on bread and eat already, because it is impossible to resist.

Bon appetit!

Zucchini caviar recipe for the winter in a fried way

A recipe made in this way will surprise you with the absence of vinegar. Maybe some of you have a desire to do just that, then let's get started.

Required products:

Zucchini -800 g
Tomato puree - 100 g
Onion - 50 g
Vegetable oil - 100 ml
Parsley root - 10 g
Greens, pepper, salt - to taste

Preparation of zucchini caviar:

First of all, let's take care of the zucchini, which we wash and cut into circles. If there are seeds, then you need to cut them out.
Fry the sliced \u200b\u200bcircles in vegetable oil, first on one side, then on the other side.
We cool the fried circles and pass through a meat grinder.
Cut onion and carrot into small pieces. Fry them in the same way until soft.
Put tomato paste, salt, herbs, spices in a pan with carrots and onions and mix everything. Add zucchini puree and simmer the whole mass for 15-20 minutes.
We lay out the prepared caviar in jars, cover with lids. We sterilize half-liter jars - 20 minutes, liter jars - 35-40 minutes.

We lay out homemade caviar in jars and close the lids. Store in a cool, dark place.

Video on how to make delicious caviar from vegetables scrolled in a meat grinder

Such a preparation at home can be eaten at least every day. Because the piquant taste and delicate composition make it unforgettable, you want more and more.

As you have already noticed, the use of a blender is not required in this recipe.

Zucchini caviar at home with tomato paste

Take note that there is no vinegar in the recipe. Cooked caviar turns out to be tasty and thick, which is worth a spoon.

Products:

Zucchini - 2 kg
Carrots - 0.5 kg
Onion - 0.5 kg
Tomato paste - 200 g
Sugar - 2 tbsp. spoons
Sunflower oil - 200 ml
Salt - to taste

Cooking:

Peeled and washed: zucchini, onions, carrots - scroll through a meat grinder.
Add vegetable oil, salt, sugar to them and cook for 1 hour, stirring, under the lid.
Next, add the tomato paste and cook for another 30 minutes, stirring constantly.
The process of cooking squash caviar ends by laying it out in sterilized jars. Close the lids, roll up, ready.
Wrap until completely cool and store in a cool place.

At any time, you can open a homemade yummy and spread it on bread. Bon appetit!

A simple recipe for zucchini caviar for the winter with celery

The presence of celery adds an original taste and enjoyment to the dish.

You will need:

Zucchini - 1 kg
Celery stalk - 1 pc.
Tomato paste - 100 g
Salt - to taste

Cooking:

Freed from seeds and old skins (you don’t need young ones), zucchini is passed through a meat grinder.
Put the resulting puree in a form with a non-stick coating and put in the oven for 20-25 minutes at a temperature of 180-200 degrees.
Saute finely chopped celery in a pan with vegetable oil while adding tomato paste.
We take out the form from the oven, add celery, salt and put it back in the oven for another 10-20 minutes.
We lay out the finished caviar in clean jars, cover with lids and sterilize for 15-30 minutes. Then we take it out and roll it up.

Nice to eat!

Video on how to cook homemade caviar in a slow cooker

Check out this easy and delicious recipe that uses tomato paste, fresh tomatoes and garlic.

The season of harvesting vegetables for the winter begins. Cooking blanks using a slow cooker is a great relief for many housewives, one might say, a real pleasure.

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 future use. 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 analogues. 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!

Zucchini caviar is prepared according to different recipes. And every housewife claims that her recipe is the best. The only way to find your perfect recipe is through numerous trials. But today I will make your task easier. I have collected in this article 5 of the best recipes for zucchini caviar (for my taste) for the winter. If you want to make caviar and eat it immediately, then you do not need to add vinegar or citric acid to it. These additives are for long-term storage.

Many people like caviar, like in a store. But even at home, you can cook caviar no worse than the store version. And I will write how to do it. At the same time, I will write small secrets that will help achieve the desired result. So read and choose the recipe. Don't forget to write in the comments what you did. It's important for me.

For conservation, it is imperative to sterilize jars, lids, a ladle with which zucchini caviar is poured. If there are a lot of jars, it is easiest to sterilize them in an electric oven. Put the jars in a cold oven, turn on the heat at 140 degrees. When the oven is hot, keep the jars in it for 10 minutes. You can also sterilize the jars over steam (above the kettle, put a grate on the pot of water). The jar is sterilized when drops begin to flow down it. Boil the lids for 5 minutes.

I will write this recipe first, because I think it is a favorite. The rest of the recipes are also very tasty, but my family likes this one more than others. In this recipe, I will write the secrets of making the perfect zucchini caviar. Knowing these secrets, you will cook caviar that everyone will like. It will be no worse than squash caviar in the store, and perhaps even better. Everyone who tries it will be asking for more...

First of all, you need to choose the “right” zucchini. Half of the taste of future caviar will depend on the quality of zucchini. Zucchini should be fresh, that is, plucked recently, a day ago. To determine freshness, look at the stem. It should be green and juicy. If the stalk began to dry out, turn brown, then such a zucchini has already been plucked for a long time.

Ingredients:

zucchini - 1 kg
carrots - 300 gr.
onion - 300 gr.
tomatoes - 300 gr.
tomato paste - 1 tsp
vegetable oil - 100 ml
citric acid - 0.5 tsp
salt - 1 tsp
sugar - 1 tsp
ground black pepper - 0.5 tsp
dill and parsley - 50 gr. (optional)

How to prepare caviar, as in a store:

1. If you took young zucchini, then you do not need to peel them. If the zucchini is overripe, be sure to cut off the skin and remove the seeds. In this case, the weight of the zucchini will need to be measured after cleaning. Cut the prepared zucchini into 2x2 cm cubes.

The slicing should be the same so that all the pieces are cooked at the same time.

2. So that the caviar does not boil for a long time, but at the same time it turns out thick, chopped zucchini needs to be salted and mixed. For 1 kg of zucchini, take 1 tablespoon of salt without a slide. Leave the salted zucchini for 20 minutes. During this time, the salt will draw out the juice from the vegetables, which will not need to be used when cooking.

3. Carrots will give the caviar a sweetish taste and an orange color. It needs to be cleaned and cut into cubes. Do not grate carrots! First cut into circles, 5 mm thick, then cut these circles into sticks.

4. Cut the onion into half rings, 5 mm wide.

5. Fresh tomatoes must first be peeled so that there are no pieces of it in the finished product. To make the skin peel off easily, make a cross-shaped incision on the top of the tomato. Then pour boiling water for 30 seconds, drain the water and cool with cold water. After such a contrast procedure, you can easily remove the skin with your hands.

Cut the tomatoes into cubes, about 1x1 cm.

6. When the zucchini stand, drain the juice from them and squeeze them out with your hands like a sponge.

7. You need to fry vegetables separately, because they have different structures and different cooking times. If there are three frying pans on the farm, then they will come in handy now. If not, then fry the vegetables in turn. No need to make the caviar too oily, so pour 1-2 tbsp into the pan. oils. Wait until the oil is well heated. It is not necessary to fry until fully cooked, because the vegetables will still be stewed together.

Fry zucchini for 7-10 minutes, carrots - 10-15 minutes, onions and tomatoes - 2 minutes each.

8. In one pan, start frying the onion. When the onion becomes translucent, add chopped tomatoes to it. Saute these vegetables together for a couple more minutes. In another pan, fry the zucchini, stirring them occasionally, in the third - carrots.

9. Take a saucepan with a thick bottom and pour vegetable oil into it (about 3 tablespoons). Spread the oil over the bottom of the pot so the vegetables don't burn. Put all the fried vegetables into the pan.

10. Using an immersion blender, turn all vegetables into a homogeneous mass. You can also use a meat grinder, but in this case there will not be such a homogeneous texture as obtained when using a blender.

11. For a brighter and more saturated color, add 1 teaspoon of tomato paste to the caviar and beat everything again with a blender.

12. Put the caviar on the fire and let it boil. Reduce fire to minimum. Now the stage of boiling has come, when the caviar needs to be brought to the desired consistency. During the quenching, all excess liquid will evaporate. Stew caviar with an open lid. If the lid is closed, the condensate will flow back into the pan and the boiling process will be delayed. Do not forget to stir the caviar from time to time so that it does not burn.

13. After 40 minutes, you need to bring the caviar to taste. Taste it and salt it (about 1 tsp of salt per 1 kg of zucchini). Also add black ground pepper. To prevent the caviar from exploding and storing well, add half a teaspoon of citric acid, as well as 1 teaspoon of sugar for balance. For spice, you can add a couple of sprigs of greens (finely chopped), if you like. But this is not at all necessary. Boil the caviar, boil for another 5 minutes and you can lay it out in sterilized jars. Do not turn off the heat, put boiling caviar in jars!

You need to salt the caviar at the end of cooking. If you salt immediately, then after boiling it may become oversalted, as the volume will decrease.

Ready caviar will be thick. It falls from a spoon in large drops, but does not drain. Do not forget to sterilize the lid and pour boiling water over the ladle with which you will pour the caviar.

14. It remains to turn over the finished preservation and wrap it in a blanket. Leave the caviar to cool completely. This is a recipe for a truly delicious caviar, thick and bright. You can safely call it "you'll lick your fingers", I recommend it.

Zucchini caviar for the winter according to GOST

In the recipe according to GOST, the minimum number of ingredients. This is zucchini caviar, which means that there should be more zucchini than other vegetables. In addition to zucchini, you also need to take onions and carrots in certain proportions (it is better to use a kitchen scale to accurately determine the weight of vegetables in a peeled form). Tomatoes are not used, but tomato paste is put, which, according to GOST, should be 30%.

If you put fresh tomatoes, then the caviar will turn out to be more liquid, it will need to be boiled longer to the desired consistency.

Vinegar essence or ordinary table vinegar 9% is used as a preservative. Using vinegar you will be sure that the jars will not explode.

Ingredients(vegetables are weighed clean):

zucchini - 3 kg
carrots - 1 kg
onion - 800 gr.
refined vegetable oil - 300 ml
tomato paste - 3 tbsp with a slide
garlic - 6 cloves (optional)
parsley or celery root - 1 tbsp (rubbed)
salt - 1 tbsp. without a slide
sugar - 1.5 tbsp. (38 gr.)
vinegar essence 70% - 1 tbsp. (at least 1 tsp)
ground black pepper - to taste
ground allspice - to taste

Cooking method:

1. It is better to take young zucchini for caviar. If you managed to find only the old ones, then cut off the peel from them, cut them in half lengthwise and remove the seeds with a spoon. Young ones can be used whole without removing anything.

2. Cut the zucchini into cubes. Peel carrots and onions. Cut the onion coarsely, a small one can be cut into 8 parts, grate the carrots on a coarse grater or cut into circles. Finely chop or grate the parsley root.

3. Pour half of the odorless vegetable oil into the pan and heat it well. Put all the zucchini in the pan to fry them. Cook the zucchini over medium heat with the lid open, stirring occasionally. Vegetables will decrease in size, let out juice, which will partially evaporate. Zucchini will be translucent and soft in the end.

4. Put the zucchini in a heavy-bottomed pan along with the oil in which they were fried.

5. Pour the second half of the vegetable oil into the freed pan and heat it well. Put the chopped carrots and fry it over medium heat for 5 minutes with the lid open. Next, add the chopped parsley root to the carrots, mix and continue to fry for another 5 minutes.

6. Add the onion to the fried vegetables, stir, cover and cook for another 20 minutes. Stir the vegetables occasionally so they don't burn.

7.Pour the fried onions with carrots to the zucchini into the pan along with the oil. Mix all ingredients thoroughly.

8. Put the caviar on a small fire to stew in a saucepan under a closed lid for 30 minutes. Be sure to stir occasionally, otherwise it will burn. The pan must be taken with a thick bottom.

9. When the vegetables are stewed together, use an immersion blender to turn them into a homogeneous puree mass. You can also use a food processor (you will need to shift the caviar into it) or a meat grinder.

10. Put salt, sugar, ground black pepper and allspice to taste, tomato paste into the caviar, stir.

11. On low heat, stirring occasionally, cook caviar for another 30 minutes. The lid should be slightly open so that the water evaporates faster. If you cook with the lid open, the caviar will shoot, which will pollute the kitchen. Boil the caviar to the desired consistency.

12. Squeeze the garlic into the caviar through a press and pour in the acetic acid. The minimum amount of vinegar essence for this amount of caviar is 1 teaspoon. Vinegar is needed to guarantee the safety of caviar in jars. Stir and cook caviar under the lid for another 10 minutes, no more. Be sure to taste for salt and sugar, if necessary, balance the taste. If it is too sour, you can add sugar. Be sure to sterilize jars and lids.

13. Spread hot caviar in jars and roll up with hot sterile lids. Turn over and wrap in a blanket, leave to cool completely. So the real zucchini caviar is ready, delicious, like in childhood.

Zucchini caviar with mayonnaise and tomato paste

Caviar with mayonnaise is very tasty, however, fatty. If this does not scare you, then be sure to cook zucchini caviar according to this recipe.

Ingredients (vegetables weighed peeled):

zucchini - 3 kg
onion - 0.5 kg
tomato paste - 300 gr.
mayonnaise - 250 gr.
odorless vegetable oil - 100 ml
sugar - 100 gr.
salt - 2 tbsp.
red ground pepper - 0.5 tsp

Zucchini caviar with mayonnaise - preparation:

1. Wash the zucchini and cut into pieces that fit in a meat grinder. If the zucchini is old, with a thick skin and overripe seeds, then they need to be peeled and the seeds removed. Weigh such zucchini after cleaning.

2. Peel the onion, wash and cut into arbitrary pieces that can be passed through a meat grinder.

3. Now twist the zucchini and onions through a meat grinder. Put the vegetables in a saucepan in which you will stew the caviar.

4. Put mayonnaise, tomato paste and vegetable oil to the vegetables. Mix everything thoroughly. Place over medium heat, cover and bring to a boil. During this time, be sure to stir the caviar two or three times so that it does not burn. When the whole mass boils, reduce the heat and simmer for one hour under a closed lid. Zucchini caviar needs periodic stirring (every 10-15 minutes).

5. After an hour of stewing, add sugar, salt and red pepper to the caviar. Stir and continue to simmer for another hour. At this time, you can sterilize jars and lids.

6. Arrange the finished hot caviar in prepared jars (they must be dry), and roll up the lids. Turn over, put on a blanket with a lid down and wrap it “under a fur coat” until it cools completely (for about a day).

7. That's all. Caviar can be removed to a storage place. From this amount of ingredients, 4 liters of squash caviar are obtained. Delicious!

Spicy zucchini caviar with bell pepper

This recipe is good for those who like spicy. Such caviar will be a great addition to meat (like adjika) or it can be served as an independent snack. The recipe has a lot of garlic and hot peppers. You can put these ingredients to your taste, not everyone likes too spicy food.

Ingredients:

zucchini - 2 kg (preferably young ones)
sweet pepper - 0.5 kg
carrots - 0.5 kg
garlic - 2 heads
red ground pepper - 1 tbsp. You can grind fresh chili peppers.
tomato paste - 150 gr.
refined vegetable oil - 100 ml
salt - 1 tbsp.
sugar - 2 tbsp.
vinegar 9% - 3 tbsp.

How to cook spicy zucchini caviar:

1. Vegetables need to be washed and cut. The cut should not be too small, but not too large. Cut the zucchini into medium cubes, carrots into slices, tomatoes into slices, pepper into strips. Place tomatoes and zucchini in separate bowls.

2. Lightly salt the zucchini and tomatoes so that they release the juice. Salt take from the total norm of salt for the whole caviar. Vegetables prepared in this way will be easier to boil.

3. Pour all the vegetable oil into a saucepan with a thick bottom and pour all the chopped vegetables, except for tomatoes (zucchini, carrots, peppers).

4. Put the vegetables on the stove and bring to a boil over medium heat. Stir occasionally so that it doesn't burn. Once boiling, reduce heat and simmer for 30 minutes until vegetables are soft.

5. Add tomatoes to the boiled vegetables, mix and continue to cook over medium-high heat to evaporate excess liquid (20 minutes, the time will depend on the juiciness of the vegetables).

6. Now add garlic to the squash caviar, which is cut into slices, mix. Then add the tomato paste and mix again. Pasta can be put more (200 gr.), If you like tomato flavor. Bring to a boil and turn off the heat.

7. Now you need to give the vegetable mixture a classic look of caviar. To do this, grind it with a blender. The easiest way to do this is with an immersion blender right in the pan. If you don't have an immersion blender, use a food processor to transfer all the vegetables into the bowl.

8. Pour 2 tablespoons of sugar, the remaining salt, hot pepper to taste, vinegar into the chopped caviar, mix. Bring the resulting mass to a boil, stirring, try. Now is the time to bring the taste to the desired, for example, add sugar if it turned out sour, or salt. In parallel, you need to sterilize the lids. To do this, it is enough to boil them for 5 minutes. Banks must also be sterile.

9. Pour boiling caviar with a ladle into prepared jars and twist with hot lids. Turn over all jars and cover with a blanket. Leave the jars to cool completely. And it can be a day, or even two days.

10. Enjoy this spicy zucchini caviar in autumn and winter!

Thick zucchini caviar "you will lick your fingers"

This is an unusual recipe, as it contains a lot of carrots. And not just carrots, but pre-boiled ones. The caviar turns out to be thick, pleasant yellow in color, similar in taste to the store version.

Ingredients:

zucchini - 1.5 kg
carrots - 2.5 kg
sweet pepper - 0.5 kg
onion - 1.5 kg
tomatoes - 1 kg
sugar - 3 dessert spoons
salt - 3 dessert spoons
vegetable oil - 350 ml
ground black pepper - 1 tsp
acetic acid 70% - 1 tbsp.

Zucchini caviar with tomatoes - how to cook:

1. Carrots must be boiled in advance until half cooked. It is convenient to do this in the evening, and in the morning start cooking caviar. Wash the vegetables and cut into pieces that will be convenient to pass through a meat grinder.

Twisted caviar splashes and shoots strongly during cooking. Therefore, I recommend covering the stove with foil. This technique will save you from further laundering the kitchen.

2. First, twist the zucchini through a meat grinder. These are quite juicy vegetables, so they have to be boiled for a long time before the excess liquid evaporates. To make it easier for yourself, fold the resulting squash mass into a colander and let the excess juice drain. No need to squeeze out the juice with a spoon to make the zucchini completely dry. Let him drain himself.

Let the juice from the zucchini drain, cook the zucchini with bell pepper until the juice evaporates.

4. Next, pass the tomatoes, onions and carrots through a meat grinder, putting everything in a separate bowl. When almost all the liquid has evaporated in the zucchini, add the resulting tomato puree to them, mix and continue to boil.

5. Pour vegetable oil (about 50 ml) into the pan, heat it up and put the chopped onion. Fry the onion, stirring occasionally, until the onion juice has evaporated. Onions should be almost dry. Put the fried onions to the zucchini, peppers and tomatoes. Extinguish everything together.

Add tomatoes to boiled zucchini. Saute the onion until the juice has evaporated.

6. Pour oil (about 100 ml) into the freed pan and put the carrots. Fry the carrots until there is no liquid in the pan.

7. Pour the carrots into the pan with the rest of the vegetables, mix. Add sugar and salt, 3 dessert spoons without a slide, black pepper. Pour in 200 ml of refined oil and mix everything well. When the squash caviar boils, reduce the heat and simmer for 1.5 hours until the desired thick consistency.

The amount of salt and sugar can be adjusted to your taste.

8.While vegetable caviar is cooking, wash and sterilize jars and lids. 10 minutes before readiness, pour a tablespoon of acetic acid into the pan and taste for salt. Season or add sugar/pepper if needed.

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!

Hello dear friends! I hope you had an incredibly large harvest this year and you no longer know what else you can prepare from them for the winter. In this case, I want to recommend that you make the most delicious zucchini caviar, the recipes of which I will provide you with today.

Like all similar vegetable preparations, it can be eaten immediately or left for the winter. For me, it just goes crazy fast. Mine even just spread it on bread and eat it. Just give them free rein, and with spoons from a jar they will gobble up both cheeks.

I do it differently. Sometimes I bring it to the consistency of mashed potatoes, and sometimes I want small pieces. Therefore, I will show you the recipes in several variations.

In general, from this vegetable you can prepare just a huge amount of pickles for the whole year. For example, canned or just. They even make jam. Well, there is nothing to say about caviar. So, let's just start reviewing the recipes and its preparation.

The first recipe, in my opinion, is the most delicious and very easy to prepare. Caviar is not puree, but in small pieces. I have such blanks fly away very quickly. I definitely recommend trying it.

Ingredients:

Zucchini - 3 kg
Onion - 0.5 kg
Vegetable oil - 150 ml
Tomato paste - 150 gr
Mayonnaise - 200 grams
Sugar - 0.5 cups
Salt - 2 tbsp. spoons
Ground black pepper - 0.5 tsp
Vinegar 9% - 2 tablespoons

Cooking:

1. Wash and peel the zucchini from the skin and seeds (if you have a young vegetable, then this is not necessary). Grate it. Peel the onion and chop finely.

You can also pass everything through a meat grinder or blender.

2. Then put the vegetables in a saucepan, mix and put on medium heat. Simmer for 1 hour, remembering to stir. During this time, almost all the liquid that the zucchini has allocated should boil away.

3. Then put mayonnaise, tomato paste, vegetable oil, salt, sugar and pepper there. Mix everything and put on a slow fire for another half an hour, stirring constantly. The bite must be added 2 minutes before the end of the stew.

4. Next, remove from heat and pour into pre-sterilized jars (2.5 liters of the finished product are obtained from the ingredients presented). Screw on the lids and turn over. Wrap in a warm towel or blanket and leave to cool completely. It's about a day. Then you can clean in the closet. You can store such blanks at room temperature.

A step-by-step recipe for delicious zucchini caviar for the winter, like in a store

According to this method, it turns out just very tender, amazingly tasty and no worse than store-bought. Although what am I talking about, homemade always turns out not worse, but better. Try this recipe, you'll like it. From the proposed amount of ingredients, a little less than 3 liters is obtained.

Ingredients:

Zucchini - 2 to
Carrots - 1 kg
Onion - 1 kg
Tomato paste - 150 gr
Sugar - 100 gr
Salt - 60 gr
Vegetable oil - 200 gr
Vinegar - 9% - 50 ml
Garlic, pepper spices - to taste

Cooking:

1. Remove the peel from the zucchini, even if it is young. This will make it even softer. Cut it into medium pieces. Peel the onion and carrot and also cut into medium cubes.

2. Take a cauldron or pan with thick walls to use. Put on fire. Pour in vegetable oil, add sugar and salt. Stir, bring to a boil with the lid closed and simmer for another 10 minutes.

3. Then add zucchini, stir and simmer for 10 minutes. Then add the onion, stir and simmer until all the vegetables are soft. It's about 30 minutes.

Remember to stir occasionally.

4. When the vegetables are soft, add the tomato paste, stir and simmer uncovered for 10 minutes. Then add vinegar, bring to a boil and turn off the heat. Leave to stand for 10 minutes.

If you have vinegar essence, then just add 1 teaspoon.

5. While the caviar is stewing, sterilize the jars in any way convenient for you. For example, I do it in the microwave. I pour about 1.5 cm of water into each jar, put it there for 5-15 minutes at full power. It depends on the size of the jar. Then I take it out, pour out the water and put it on a clean towel to dry. I boil the lids on the fire for 5 minutes after boiling the water.

6. Bring the prepared vegetables to a puree state using a blender or meat grinder. Then bring to a boil and cook for 3 minutes. Preferably with the lid closed.

7. Arrange the finished product in jars, close with lids and turn over. Wrap with a towel and leave to cool completely, then put away in storage.

The best recipe for squash caviar according to GOST USSR (as from childhood)

Well, we got to the recipe for that very Soviet caviar, which is from childhood. Remember that mushroom flavor? Just incredible yummy. And the cooking method is different from the usual. In general, I recommend trying it!

Ingredients:

Zucchini (you can take squash or zucchini) - 4.5 kg
Carrots - 300 gr
Onion - 240 gr
Tomato paste - 270 gr
Salt - 45 gr
Sugar - 25 gr
Ground black pepper - 1.5 gr
Ground allspice - 1.5 gr
White roots (parsnip 50%, parsley 25%, celery 25%) - 75 gr
Fresh herbs (parsley, dill, celery) - 15 gr
Vegetable oil - 315 gr (340 ml)

Cooking:

1. Wash and dry the zucchini. Cut them into round pieces, about 1.5-2 cm each. Pour oil into the pan and fry them on both sides. Transfer to a deep dish.

2. Peel the remaining vegetables and roots, cut into large pieces (cut the onion into rings). Fry alternately in a pan and add to the zucchini.

3. Then grind everything into a puree mass. I like to use an immersion blender for this, but you can also use a meat grinder or a stationary blender. Transfer the mass to the pan, add salt, sugar, black pepper and allspice. Also add tomato paste and chopped fresh herbs there, mix everything. Put on fire and bring to a boil.

4. Next, spread everything in dry and clean jars and cover with lids. Take a saucepan, lay a cotton napkin there and put the jars. Pour water over the "shoulders", turn on the fire and sterilize for 75 minutes in a 0.5 liter jar. If the jar is 1 liter, then 100 minutes.

5. Carefully remove from the pan, turn over and leave for a day. Then put away in your storage.

Video on how to cook delicious zucchini caviar in a slow cooker

I try not to bypass or ignore my entire audience. Therefore, for lovers of multicookers, I have an individual video recipe found on YouTube. So look, enjoy the pleasant voice of the author and take note of this method.

Ingredients:

Zucchini - 1.5 kg
Carrots - 150 gr
Onion - 150 gr
Tomato paste - 150 ml
Vegetable oil - 100 ml
Sugar - 2 tablespoons
Salt - 1.5 tbsp.
Ground allspice - 0.5 tsp
Vinegar 9% - 70 ml

As you can see, it is very easy to cook in a slow cooker. The method itself is unpretentious. It is very convenient when this unit is in the country.

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

Try this amazing recipe too. Thanks to mayonnaise, it acquires some kind of creamy taste and turns out to be very tender. The preparation of such blanks is very budgetary. And at the same time, everything is done quickly and easily.

Ingredients:

Peeled zucchini - 1.5 kg
Carrots - 3 pcs
Peeled onion - 0.25 gr
Tomato paste - 125 gr
Mayonnaise - 125 gr
Vegetable oil - 75 gr
Sugar - 2 tbsp. spoons
Salt - 1 tbsp. the spoon
bay leaf - 1 pc
Ground hot pepper - 1/4 teaspoon

Cooking:

1. Cut the vegetables into comfortable pieces so that they can be passed through a meat grinder. Then add vegetable oil, tomato paste and mayonnaise to the chopped vegetables. Put everything in a saucepan and bring to a boil. Make a medium flame and simmer covered for 1 hour, stirring occasionally.

During this time, the caviar will acquire its orange color.

2. After an hour, add salt, sugar, pepper and bay leaf. Mix well and simmer for 1 more hour. Then, using an immersion blender, bring it to a puree state (pull out the bay leaf). Return to heat, bring to a boil and simmer for another 5 minutes.

Recipe for cooking zucchini caviar through a meat grinder (simple and tasty)

Some housewives believe that it is better to make our snack through a meat grinder. For vegetables chopped in a blender only spoil the taste. My dears, everything is for an amateur. Just cooked caviar in this way will not turn out to be a puree mass, but with small pieces of vegetables.

Ingredients:

Zucchini (young) - 1 kg
Carrots - 200 gr
Bulgarian pepper - 300 gr
Onion - 200 gr
Tomato paste - 2 tbsp.
Hot ground pepper - 0.5 tsp
Vegetable oil - 50 ml
Salt - 1 tbsp.

Cooking:

1. First, rinse and clean the vegetables. Remove seeds from peppers. Clean zucchini and onion cut into pieces and scroll through a meat grinder. Transfer to a sieve to drain excess juice.

2. Scroll carrots and peppers through a meat grinder and put in a deep bowl.

3. Put all the vegetables in one bowl. Add tomato paste, salt and ground pepper there. Mix everything evenly.

4. Heat the pan, pour vegetable oil into it and add the vegetable mixture. Fry for 10 minutes, stirring, until moisture evaporates. Then cover with a lid, reduce the heat a little and simmer for another 15 minutes.

5. Such caviar can be eaten immediately. If you want to roll it up in a jar for the winter, then add 9% vinegar - 2/3 tablespoon. Put in a jar and tighten the lid, turn over, wrap and leave to cool. Then put away in a cool place. For seaming, the number of ingredients can be increased, but at the same time, observe the ratio of products.

A simple recipe for caviar from zucchini and eggplant for the winter

And, of course, I could not ignore this wonderful way of preparing caviar from assorted vegetables. And for convenience and clarity, I picked up a very detailed video.

Ingredients:

Eggplant - 1.5 kg
Zucchini 0.5-1 kg
Vegetable oil - 250 ml
Tomatoes - 600 gr
Garlic - 3 heads
Hot pepper - 2 pods
Sweet pepper - 5 pcs
Salt - 3 tbsp. spoons
Apple cider vinegar 6% - 20 ml
Sugar - 3 tbsp. spoons

I also always roll up a few jars for the winter for myself according to this recipe. You have no idea how delicious it is. It should be stored in a dark cool place.

Well, that's all for today. I want to hope that my options will certainly come in handy for you and your loved ones will be satisfied with the cooked caviar.

Have a good harvest and bon appetit!

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