How to properly close squash caviar. Recipe for delicious zucchini caviar in a slow cooker

Caviar prepared from zucchini is harvested for the winter by many hostesses, despite the laboriousness of the whole process. Indeed, few people refuse this snack, since almost everyone likes it and gobbles it up much faster than other canned food.

Everyone's favorite classic caviar recipe has been improved, the taste of which is familiar to everyone since childhood. And after that, such culinary masterpieces appeared, such as, for example, recipes for caviar with mayonnaise, lick your fingers, with tomatoes, and similar in taste to the store. They also learned how to cook it in a slow cooker.

Ingredients:

• Young zucchini - 3 kg
• onion - 0.5 kg
• carrots - 250 gr
• tomato paste - 250 gr
• vegetable oil - 100 ml
• mayonnaise - 250 gr
• sugar - 1/2 cup
• garlic - 1 head
• bay leaf - 1 pc.
• salt - 2 tbsp. spoons
• ground black pepper - 1/2 tsp.

Cooking method:

We prepare all the necessary ingredients and start cooking. Peel the onion, cut into small cubes and transfer to the pan.

We wash the carrots in water, peel, rub on a coarse grater and put them in a saucepan with the onion.

My zucchini, remove all the bones and cut it if it is young, along with the skin into small slices. We send it to the rest of the vegetables and mix.

After 1 hour, we also add sugar, salt, pepper and bay leaf. We continue to cook for another hour, where at the very end of cooking we do not forget to remove the lavrushka.

In the meantime, while the squash caviar is being cooked, we need to sterilize the jars and lids. To do this, wash them with soda and let them dry completely and send them to the oven at a temperature of 150 degrees for 5 minutes. Or in the microwave for 3-4 minutes at full power.

10 minutes before the end of cooking, put chopped garlic into the vegetable mass.

Pour the finished caviar into hot jars, and grease the neck with a cotton swab dipped in vodka and twist the lids.

Turn the jars upside down and cover with a warm blanket to cool completely. This preparation can be stored at room temperature.

How to cook zucchini caviar for the winter like in a store

Ingredients:

• Zucchini - 1 pc.
• onion - 1 pc.
• carrots - 1 pc.
• tomato paste - 1-2 tablespoons
• garlic - 1 clove
• vegetable oil - 3 tbsp. l
• bay leaf - 1 pc.
• salt - to taste.

Cooking method:

First of all, we clean the onion, cut it into small squares and lightly fry in a pan in vegetable oil.

My carrots, peel and rub on a fine grater. We shift it to the onion in a pan, add a little water, about half a glass, cover with a lid and simmer over low heat for 5-7 minutes. At the same time, do not forget to stir occasionally.

Next, clean the zucchini and remove the bones. We rub it on a grater and lay it out for frying. Salt to taste and simmer over low heat for 25-30 minutes. Approximately in the middle of the quenching, add a little water 100 milliliters so that at the end of the quenching of squash caviar there is a little water.

Five minutes before the readiness, add the tomato paste.

If you want the caviar to turn out sourer, then put two tablespoons of tomato paste. And if you put one spoon, you get caviar more like store-bought.

Stir and simmer for another 5 minutes, then turn off the stove and add the bay leaf and finely chopped garlic. Let's brew for five minutes.

And turn the resulting caviar into a puree using a blender. Now the caviar is still hot, we transfer it to sterilized hot jars and roll up the lids, also pre-sterilized. We turn the jars over, cover with a warm blanket and leave to cool completely.

The classic recipe for squash caviar - a recipe with step by step photos (as in childhood)

Ingredients:

• Zucchini - 3 kg
• onion - 600 r
• sunflower oil - 100 ml
• tomato paste - 250 gr
• sugar - 1/2 cup
• garlic - 2 heads
• salt and pepper - to taste.

Cooking method:

First of all, wash, clean and scroll the zucchini through a meat grinder. We do the same with onions.

Then we combine these two ingredients in a deep saucepan, add oil and sugar there. Cook over low heat for 1.5 hours, stirring occasionally.

After this time, add the tomato paste, add salt, pepper and put the garlic squeezed through the press and cook for another 30 minutes.

In the meantime, we will thoroughly wash the jars and sterilize them in the microwave, at full power for 5 minutes. And pour boiling water over the lids.

We lay out the finished squash caviar in hot jars, roll it up with lids, turn it upside down and wrap it in a warm blanket. Preparation for the winter is ready!

A simple recipe for zucchini caviar for the winter in a slow cooker

Ingredients:

• Zucchini - 1.5 kg
• carrots - 2 pcs
• onion - 2 pcs
• bell pepper - 2 pcs
• chili pepper - 1 pc (to taste)
• sugar - 1 teaspoon
• tomato paste - 2 tbsp. spoons
• garlic - 3 cloves
• vegetable oil - 3 tbsp. l
• salt - 2 tbsp. l.

Cooking method:

After we have prepared all the necessary products, first of all we clean the onion and cut it into small squares. Pour vegetable oil into the bowl from the multicooker, transfer the chopped onion there and set for 40 minutes on the “Baking” mode.

Then wash and clean the carrots, and rub it on a coarse grater. Then we lower it into the slow cooker to the onion.

After 20 minutes, lower the Bulgarian pepper cut into small pieces and peeled zucchini, cut into small cubes, salt, sugar and, if desired, chili pepper into the slow cooker. After the signal about readiness sounds, you need to turn on the multicooker for another “Extinguishing” mode in time for 1 hour.

20 minutes before the end, put the tomato paste to the vegetables, mix thoroughly and continue to cook. After the sound signal about the end of the stewing, we shift the vegetable mixture into a blender and grind it into a puree.

Zucchini caviar is ready, we put it hot in sterilized jars and twist it with tight lids. Turn over, cover with a warm blanket and leave to cool completely.

Delicious zucchini caviar with tomatoes (video)

Bon appetit!!!

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 the pan 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 gurgle.

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:

1. 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.
2. Fry the sliced ​​\u200b\u200bcircles in vegetable oil, first on one side, then on the other side.
3. We cool the fried circles and pass through a meat grinder.
4. Cut onion and carrot into small pieces. Fry them in the same way until soft.
5. 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.
6. 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:

1. Peeled and washed: zucchini, onions, carrots - scroll through a meat grinder.
2. Add vegetable oil, salt, sugar to them and cook for 1 hour, stirring, under the lid.
3. Next, add the tomato paste and cook for another 30 minutes, stirring constantly.
4. The process of cooking squash caviar ends by laying it out in sterilized jars. Close the lids, roll up, ready.
5. 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:

1. Freed from seeds and old skins (you don’t need young ones), zucchini is passed through a meat grinder.
2. 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.
3. Saute finely chopped celery in a pan with vegetable oil while adding tomato paste.
4. We take out the form from the oven, add celery, salt and put it back in the oven for another 10-20 minutes.
5. 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.

Zucchini caviar is no less popular appetizer than eggplant. Moreover, this vegetable is not whimsical to weather conditions and grows on a grand scale in the beds of many Russians. Even during the cold summer, he manages to mature to the desired state. Interestingly, until the 16th century, not the pulp, but the seeds of zucchini were eaten. Some do not really like this vegetable for its rustic taste, but you can ennoble it with the addition of other vegetables, spices or herbs and get simply chic and festive dishes at the end. Zucchini caviar is no exception. In addition, zucchini is a very healthy and low-calorie product, with only 24 calories per 100g.

Caviar from zucchini - general principles and methods of preparation

Zucchini caviar has many cooking options. It is made with mushrooms, mayonnaise, tomatoes, tomato paste, eggplant, a lot of spices are added or standard ground black pepper is dispensed with, but the cooking method is almost the same - the vegetables are fried (less often boiled), ground in a meat grinder (blender) and evaporated to the desired density .

Caviar from zucchini - food preparation

For the preparation of caviar, both young zucchini and overripe ones are used.
Young fruits can not be peeled, but overripe ones must be freed from the rough skin and the core with hard seeds removed - this is convenient to do with a spoon.

Zucchini caviar - the best recipes

Recipe 1: Zucchini Caviar

It's nice to know that the dish that you have to try is not only tasty, but also healthy. Zucchini is rich in minerals and vitamins - it contains a lot of potassium, iron, magnesium, fiber, phosphorus, copper, vitamin C and group B, and other vegetables contained in caviar only enhance this storehouse of nutrients. Moreover, the caviar according to this recipe turns out to be delicious, it can be served immediately to the table or canned for the winter. Tomato paste in the recipe can be replaced with fresh tomatoes. Peel 5-6 large fruits from the skin (initially doused with boiling water) and chop with a knife or in a meat grinder. True, the caviar will have to be stewed a little more so that the liquid from the tomatoes has time to evaporate.

Ingredients: 3 kilograms of zucchini, 2-3 tbsp. spoons of tomato paste, 1 kg of onions and carrots, one table. a spoonful of sugar, 6 cloves of garlic, 1.5 tbsp. salt, bunches of herbs (parsley, dill), 2 tablespoons of 9% vinegar, black pepper (ground).

Cooking method

Cut the peeled vegetables: onion into half rings, zucchini into cubes, carrots on a coarse grater. Heat the oil in a frying pan, fry the zucchini, then transfer to another bowl. It is better to get them with a slotted spoon, trying to keep the draining oil in the pan. Fry the onion in this oil and transfer to the zucchini. Lastly, brown the carrots in the same pan, adding oil if necessary. Cool the vegetables and grind in a blender (in a meat grinder). Transfer the mass to a cast-iron cauldron or a large frying pan (stewpan) and simmer over low heat for 50 minutes. 10 minutes before readiness, add tomato paste, sugar, pepper, salt, chopped garlic and herbs to the vegetable mass, pour in vinegar and simmer for another 10 minutes. Arrange hot caviar in jars (0.65 l), sterilize for 50 minutes and twist. Wrap in heat (cover with a blanket) and leave to cool. If you do not plan to roll the caviar, you do not need to add vinegar. In this case, the finished caviar must be cooled, you can decorate with greens.

Recipe 2: Zucchini caviar with mayonnaise

Mayonnaise is an unusual ingredient in this recipe. It softens the taste, gives it interesting notes. The caviar is tender and very tasty. If you remember that the main components of mayonnaise are vegetable oil and yolks, then you don’t have to worry that it can ruin the dish. It is recommended to take good quality mayonnaise. Better yet, do it yourself. If you have a blender, this will take a few minutes. It is necessary to mix 2 yolks, a glass of vegetable oil (200-250 ml), half a teaspoon of salt and ready-made mustard, 1 tablespoon of lemon juice or 6% vinegar (table, apple). Another nuance is that vegetables for this caviar, except for onions, are not fried in oil, but boiled in water.

Ingredients: zucchini - 3 kg, a pound of bell pepper, 4-5 medium onions, 2 carrots, 2 tablespoons of tomato paste, 250 ml of mayonnaise, salt.

Cooking method

Peel carrots, peppers, zucchini and boil (in salted water). Peppers cook faster, so you can take them out of the water a little earlier when they are soft, and leave the carrots and zucchini to finish cooking. Cool cooked vegetables.
Onion cut into half rings, fry. Scroll the boiled cooled vegetables together with the fried onions in a meat grinder or chop in a blender. Transfer the chopped vegetable mass to a cauldron or a large frying pan and simmer for half an hour. Then add mayonnaise and tomato paste, salt to your taste and simmer for another half hour. If the caviar turned out to be liquidish, leave it on the stove for another 20-30 minutes until the excess liquid has evaporated. Serve chilled. If there are not very many eaters, you can halve the amount of ingredients in the recipe.

Recipe 3: Zucchini caviar with mushrooms

You can diversify the composition of caviar and give the dish an original taste with the help of mushrooms. Mushrooms are indicated in the recipe, but you can replace them with other mushrooms, for example, porcini or oyster mushrooms. This caviar is served as a separate dish, an addition to meat or as a sandwich on a piece of toasted bread.

Ingredients: 1 kg of zucchini, 1 carrot, fleshy bell pepper and a large onion, 2 large tomatoes, juice of half a lemon, 0.5 kg of champignons, a small bunch of dill and green onions, vegetable oil, salt and pepper.

Cooking method

Coarsely grate the peeled zucchini, salt and mix. Put the washed mushrooms in boiling water, not forgetting to salt it. Boil for 10 minutes on low heat, then drain the water, put the mushrooms in a colander, cool. Chop the cooled mushrooms into strips.

Fry the onion sliced ​​in half rings in oil (until transparent). Mix peeled and coarsely grated carrots with onions and fry for about 3 minutes. Squeeze the zucchini from the released juice and transfer to the pan to the onions and carrots. Fry everything together, stirring for about 15 minutes. If the mass burns, add a little oil.

While the vegetables are fried, you can have time to grate the pepper on a grater. To do this, it is better to take a large thick-walled fruit. Wash, cut into halves, remove seeds, grate on a coarse grater to the skin, i.e. wipe off all the pulp. Put the resulting mass in a pan to the zucchini. Send mushrooms there. Mix the caviar and fry for 15 minutes.

It's time to think about tomatoes. Cut the fruits into two parts and, like pepper, grate to the skin on a coarse grater. Squeeze lemon juice into the tomato mass and pour it into the pan. Simmer the caviar until the liquid evaporates, stirring so that it does not burn. At the end of the stew, add chopped greens to the mass, put pepper, salt. Let the caviar brew under a closed lid.

And another option for cooking caviar with mushrooms. The ingredients are the same, with slight changes: onions are excluded, but garlic (4 cloves) is added. Cooking method:

Grind zucchini, peppers, carrots, mushrooms one by one on a coarse grater, put in a pan (or cauldron) and simmer in vegetable oil until the moisture evaporates. Then add the tomato mass (grated tomatoes) and simmer again, evaporating the excess liquid. At the end, add lemon juice, salt, herbs, pepper and chopped garlic.

If you buy zucchini caviar in a store, try to choose products whose production time falls on the vegetable harvest season (July-September). So with a greater degree of probability you will get caviar made from fresh zucchini, and not frozen ones. For caviar made from frozen vegetables, a layer of liquid will clearly stand out on the surface. Such caviar is also edible, just less tasty and healthy.

The appearance of zucchini has its roots in the distant past. Scientists have proven that for the first time this vegetable began to be grown in ancient times. America is considered the birthplace of the zucchini. Initially ripened vegetables were not eaten, but dried and only the seeds were eaten. Subsequently, when the zucchini was brought to the territory of modern Europe, people realized that the fruit of the plant was edible and began to cook many different dishes from it. This happened around the 16th century.

In Russia, the zucchini appeared only at the beginning of the 20th century, at a time when Tsar Nicholas II ruled. Presumably it was brought by merchants from Turkey or Greece. Soviet industry in 1930 of the last century began to prepare squash caviar - a completely new product that has gained popularity. But due to the difficult situations in the world, its release was suspended and resumed only after several decades. It was the most delicious squash caviar.

Currently, this vegetable is eaten on all inhabited continents. There is hardly a country where they do not cook dishes from it.

There is an interesting legend about the appearance of this vegetable. In ancient India, on the coast of the ocean, the local population earned their livelihood by fishing. However, the elements did not always allow you to go to sea, and many fishermen simply did not return from fishing. Women were worried about their husbands and asked God to send a fruit, the flesh of which would be like that of a fish, delicately white, and it tasted like crab meat. They prayed that this miracle would grow on the earth, and God would hear them. Zucchini began to grow on land, and fishermen did not have to go to sea so often.

The benefits of zucchini caviar: myths and facts

The most useful quality of zucchini caviar is its low calorie content. The total energy value of the product, even with the addition of oil, usually does not exceed 70 kcal per hundred grams. Cooking zucchini caviar involves the use of a large number of vegetables. That is why the dish is able to improve digestion. This is due to the fiber that is included in the product. The product perfectly cleanses the intestines.

It is believed that industrially prepared squash caviar is no less useful, but this is a moot point. If the product was made without the use of chemical additives - welcome to any table. But modern manufacturers, dreaming of cashing in, often cheat and add thickeners, flavor enhancers, and preservatives. It is these substances that can cause great harm to the body.

Therefore, homemade squash caviar made from fresh vegetables is an excellent and healthy dish that even doctors recommend eating.

So, let's highlight the main useful qualities of zucchini caviar:

• low calorie;
• the ability to lower cholesterol;
• useful for digestion;
• has a slight diuretic effect;
• vitamins included in the composition help in strengthening the heart muscle;
• increases hemoglobin;
• useful in diabetes.

How to make zucchini caviar in an ordinary kitchen? What are the recipes for this unique dish. Let's figure it out.

Simple and delicious recipes for zucchini caviar

There are several dozen recipes for preparing this delicious, very healthy dish at home. They prepare millet for the table or prepare delicious squash caviar for the winter. Here are the most common recipes for this dish.

Recipe for squash caviar according to GOST

GOST recipes from Soviet times are considered reference. Many yearn for those dishes, especially those who lived and grew up in the USSR. These recipes were developed by experienced chefs, food technologists and worked out over the years. That is why many housewives are very fond of dishes prepared according to them.

To cook squash caviar according to GOST for one can of 0.5 liters, we need:

• zucchini 1000 gr.;
• tomato paste about 80 gr.;
• raw carrots 60 gr.;
• onion 40 gr.;
• a small piece of parsley or celery root;
• vegetable oil 1/4 cup;
• salt 10 grams;
• granulated sugar 1 tsp;
• black pepper and peas a little bit.

Preparation of squash caviar according to GOST:

Zucchini caviar with tomato paste is very similar to store-bought. Zucchini is best to choose medium-sized. They are more tender in taste and consistency, so future caviar will be more like a cream. The vegetables are washed well, peeled, cut into small pieces about 1 cm thick.

Pour half of the prepared oil into a preheated pan, fry the zucchini until golden brown. The flame should not be too strong so that the vegetables do not dry out, but also it should not be made small, as the zucchini will release the juice and will be stewed.

Next, the fried vegetables are transferred to another bowl, the rest of the oil is added to the pan and the rest of the chopped vegetables are fried until soft. And they shift them to the zucchini, simultaneously pouring the remaining oil there.

With the help of a blender, the vegetables are chopped into a puree so that it turns out to be completely homogeneous. The resulting semi-finished product of caviar is sent to a small saucepan, tomato paste is mixed into it and stewed for about 5 minutes. Then spices are added to the dish, stirred well again, removed from the stove.

According to this unique recipe, zucchini caviar is obtained just like in a store. Soft, tender, delicious dish will appeal to adults and children. It can be spread on loaf, bread and served as a separate snack.

According to the same recipe, you can cook zucchini caviar for the winter, but we can offer another unique recipe for this dish.

Classic zucchini caviar recipe

To prepare classic squash caviar, you will need:

• 3 kg of zucchini;
• 1000 grams of onion;
• 1000 grams of carrots;
• 2 tablespoons of tomato paste;
• 1 tsp citric acid;
• vegetable oil;
• garlic optional.

Zucchini caviar with garlic turns out to be more piquant.

How to cook:

The core is removed from large zucchini, younger ones can be used whole. Peel the skin and chop the vegetables. Chop carrots, onions. Zucchini is fried until browned, and onions and carrots until soft and everything is put in a separate container. Grind vegetables with a blender, add tomato paste, set on fire. You can use a meat grinder. Zucchini caviar through a meat grinder is no less tasty, but, however, not so tender.

The mixture is brought to a boil, add lemon, sugar, salt and bring to a boil. All are boiled for about 15 minutes, after which they are laid out in a cup or laid out in jars for twisting.

Recipe for zucchini caviar for the winter

This magnificent homemade dish, prepared for the winter, will not leave absolutely anyone indifferent. It only takes a few ingredients to make it. You need to take zucchini, carrots, onions (green can ruin the color) and tomatoes in a ratio of 5: 1: 1: 2.5. You will also need vegetable oil about 0.7 liters, salt, pepper a little. The result is zucchini caviar for the winter like a store.

Zucchini is well washed, peeled. If the vegetables are very ripe, then you will have to remove the seeds, as they are very tough. The rest is cut into small cubes.

To make zucchini caviar, then chop onions and carrots. To speed up the grinding process, you can use a food processor, if you have one, of course. This way you can save a lot of time. But if it is simply not there, then the onion is chopped finely, and the carrots are chopped on a grater (it is possible on a large one). You can use other kitchen appliances. Zucchini caviar for the winter through a meat grinder turns out just great. Tomatoes are poured over with hot water, thin skin is removed, then they are also cut quite finely.

By the way, a similar dish with tomatoes is much tastier. Many recipes use tomato paste, but since most often it is a store-bought product, there is very little benefit from it. But zucchini caviar with tomatoes from the garden is simply amazing.

This is a fairly simple recipe for zucchini caviar. Vegetable oil is poured into the prepared pan, with a layer of about 2 cm. It is well heated and the vegetables are lowered. It's better to do it separately. First, the onions are kept on fire until soft, then the carrots. Next is the turn of tomatoes. Tomatoes, together with the juice, are spread in oil, stewed until there is no oil left at all. Zucchini are fried in parts, they can be browned a little.

All vegetables are transferred to one container and chopped with a blender. The resulting mixture is transferred to a deep saucepan, let it boil well. After that, the fire is reduced and boiled to the desired consistency, adding salt and pepper.

The finished caviar is laid out in hot, well-sterilized jars, and placed in a large pot of water, placing a piece of cloth on the bottom. It takes at least 20 minutes to sterilize jars with a 0.7 liter snack. After that, the caviar is rolled up, the jars are wrapped in newspapers and covered with a warm blanket. It turns out zucchini caviar for the winter, you just lick your fingers.

Recipe for zucchini caviar in a slow cooker

A modern multicooker is the best assistant in the kitchen. Zucchini caviar in a slow cooker is simply amazing.

You will need the following products:

• zucchini about 1.5 kg (without peel);
• onion ¼ kg;
• half a jar of mayonnaise;
• 100 grams of tomato paste;
• vegetable oil half a glass;
• sugar, salt, pepper to taste.

How to cook:

Preparing zucchini caviar with mayonnaise for the winter is very simple. Put chopped onion into a multi-bowl, add oil, pasta, spices and mix. The “quenching” program is set on the multicooker, during the cooking process, the whole mass is periodically stirred. As soon as the signal sounds, the mixture is transferred to another bowl.

Zucchini is peeled, chopped in a meat grinder or blender. They are also laid out in a multicooker bowl, mayonnaise is added and stewed on the same program for about 2 hours. Approximately 40 minutes before the end, the onion-tomato mixture is added to the vegetables, mixed and cooked until the signal. After that, the finished zucchini caviar with mayonnaise and tomato paste is laid out in jars, twisted for the winter. Pre-jars can be sterilized, as in the previous recipe.

Tips for cooking zucchini caviar such that you lick your fingers

1. When preparing this delicious, but simple dish, special attention should be paid to the pan. Thin, enameled in this case will not work. It is better to use a thick cast-iron cauldron or a deep pan with a non-stick coating. So the vegetable mass during cooking will not stick to the bottom and walls of the dishes.
2. The consistency of zucchini caviar with carrots directly depends on the quality of grinding. The easiest way to do this is with a blender, but if it is simply not there, you can use a meat grinder. If you want to get tender caviar, then you should scroll the vegetables twice, first through a large mesh, then through a smaller one.
3. Zucchini should be chosen younger. The length of the fetus should not exceed 15-20 centimeters. If the skin of the vegetable is soft, then it is not necessary to peel it.
4. In order for the zucchini to boil faster, you should first salt them, leave them for a quarter of an hour in the refrigerator. After that, the juice that appears should be poured out, and the vegetables should be slightly squeezed out with your hands.
5. If you want to cook a low-calorie, dietary product, then you can try to make zucchini caviar without frying. To do this, chopped vegetables are placed in a saucepan and brought to softness in their own juice without the use of oil. After that, the entire set of ingredients is turned into puree, again using a blender.

Use our recipes to please your family with amazingly delicious, homemade zucchini caviar. Even picky gourmets will like this appetizer. If you do not use oil when cooking, then caviar can be offered even to one-year-old children.

[Updated edition - August 2018. Denis Povaga]

And now, in the midst of preparations for 2018, we decided to update the article with new recipes. And today you will learn not only the best recipes for zucchini caviar for the winter, but also in general delicious recipes, from which you will lick your fingers!

The older generation remembers the taste of squash caviar from childhood. In the 90s of the last century, apart from it, there was practically nothing on the shelves. Zucchini ripen in early autumn, so it's time to make canned vegetables for the winter.

The workpiece contains a minimum number of calories, and it does not burden the digestive system. Therefore, the dish can be used for various diseases and during weight loss.

In the article, we will consider the most successful options for preparing vegetable preparations.

If you have never cooked zucchini caviar at home, then you can use a simple recipe. Despite the simplified cooking process, the workpiece is very tasty. Therefore, be sure to roll up a few cans for the winter.

Ingredients:

• 3 kg of zucchini.
• 1 kg fleshy tomatoes.
• 1 kg of onion.
• 1 kg of carrots.
• 150 ml vegetable oil.
• 1 tbsp 9% vinegar.
• Sugar, black pepper and salt to taste.

Cooking procedure

Wash the zucchini well. So that the caviar does not have a greenish tint, it is recommended to peel the peel. An overripe fruit may have large seeds, they must be removed. Cut the vegetable into small pieces. Heat the sunflower oil in a frying pan and fry the zucchini in it in several portions.

When the vegetables are slightly fried, cover the pan with a lid and simmer for 10-15 minutes until they become soft. Then transfer them to a large-sized enamel pan so that all the necessary products can fit in it.

Finely chop the onion. To prevent splashes and vapors of the vegetable from getting into your eyes, it is recommended to grease the cutting board with a little salt and use a sharp knife. Then fry the onion in sunflower oil.

At the next stage, wash the carrots, if necessary, remove the top layer and grate the vegetable. Saute in oil in a deep frying pan until the vegetable is soft. Add all prepared ingredients to the container with zucchini.

Wash the tomatoes and place in boiling water for a few seconds. After that, you can easily remove the skin.

Grind tomatoes in a blender. Add the resulting juice to the rest of the products and mix with a mixer.

Put the zucchini mixture on the stove, and cook over low heat for 2-3 hours. The time depends on the volume of the mass. If necessary, pepper, salt and add a small amount of sugar.

A few minutes before the readiness to add vinegar. After that, the caviar can be poured into jars, which must first be sterilized.

Wrap the inverted jars in a blanket or towel and leave for 12 hours in a cool place. If you do not violate the cooking technology, then the caviar will not deteriorate at room temperature.

Caviar with tomato paste for the winter at home

To prepare caviar, instead of fresh tomatoes, you can use tomato paste. The difference between homemade preparations is that you can control the consistency and quantity of ingredients, so the snack can be prepared according to your preferences.

Ingredients:

• 2 kg ripe zucchini.
• 150 gr canned tomato paste.
• 1 kg of onions.
• 1 kg of carrots.
• 200 ml sunflower oil.
• 1 tsp 70% acetic acid.
• A small amount of water.
• 2 tablespoons of table salt.
• 4 tablespoons of granulated sugar.

Step by step cooking caviar

All vegetables must first be washed and peeled, and jars should be treated with boiling water. Cut carrots into medium sized cubes. To cook caviar, you can use a thick-walled saucepan, a deep frying pan or a cauldron. Heat vegetable oil in a container and add chopped carrots to it. Pour the vegetables with water, sprinkle with sugar and salt, then mix thoroughly. Cover and bring to a boil, simmer the carrots for 10 minutes.

In the meantime, cut the zucchini into small cubes. Then chop the onion. If desired, you can use bitter green pepper for cooking, from which you need to remove the seeds and finely chop. Add the prepared ingredients to the container with carrots and mix. Cover the pot with a lid, bring to a boil, then simmer until the vegetables are tender (about 20 minutes).

Add tomato paste to vegetables, mix and simmer for 10 minutes. Leave the lid ajar to allow all the liquid to evaporate.

Add acetic acid to the container and cook for another 2-3 minutes. Then transfer the products to the blender bowl and grind them thoroughly.

Put the zucchini mass back on the stove, bring to a boil. After that, the snack can be laid out in jars. Lids must be boiled. From the products used, 4 jars with a volume of 750 ml are obtained.

Your loved ones will definitely like caviar prepared in this way. Perhaps it will become a favorite dish.

The best recipe for zucchini caviar with mayonnaise

Vegetable caviar can act as a separate dish or in addition to fish or meat. Each person has their own preferences, so various ingredients can be used to prepare a snack. If you do not like squash caviar with a sour taste, then it is recommended to add mayonnaise to it.

Ingredients:

• 6 kg of zucchini.
• 500 gr mayonnaise.
• 500 gr tomato paste.
• 6 heads of onions.
• 200 ml sunflower oil.
• 4 tablespoons of vinegar.
• 4 tablespoons of granulated sugar.
• 2 tablespoons of table salt.

Cooking method

The first step is to prepare the zucchini. If they are young, then it is enough to peel them. If there are large seeds, they must be removed. Then cut them into small cubes.

Sliced ​​zucchini, transfer to a large enamel pan. Vegetables must be stirred periodically so that they do not burn, otherwise, the workpiece will be spoiled. After boiling, simmer the zucchini with the lid closed for 2 hours. When they give juice, the fire needs to be reduced.

Grind the onion in a blender to make a porridge-like mass, as shown in the image below.

When the zucchini are ready, they must be ground with a mixer or blender.

Add chopped onion, tomato paste, mayonnaise, vinegar, little, salt and sugar to a saucepan with zucchini. Then mix all the ingredients thoroughly with a wooden spatula.

Put the zucchini mass on the stove and cook for 45 minutes over low heat. After this time, pour the appetizer into sterilized jars and roll up the lids.

Zucchini caviar for the winter. The best recipe through a meat grinder

To simplify the process of preparing caviar, it is recommended to pass all vegetables through a meat grinder. In this case, the products do not lose their useful properties, and the snack turns out to be nutritious and tasty.

Ingredients:

• 2 kg of young zucchini.
• 800 gr tomato.
• 600 gr onions.
• 500 gr carrots.
• 1 kg of sweet pepper.
• 2 heads of garlic.
• 500 ml vegetable oil.
• 1 tsp 70% vinegar essence.
• Salt and sugar to taste.

Cooking process

1. Wash vegetables with cold water. If the zucchini is overripe, then you need to remove the peel and remove large seeds, and then cut into large pieces. Remove the skin from the tomatoes, for this they need to be dipped in boiling water for a few seconds.
2. Grind all vegetables separately using a meat grinder. Products do not need to be mixed, so you need to prepare several deep plates. Pass the garlic through a special press.
3. Put a thick-walled pot or deep frying pan on the stove and heat the sunflower oil.
4. First of all, you need to fry the onions and carrots for a few minutes so that the vegetables become golden.
5. Then add the rest of the pureed ingredients.
6. When the vegetable mixture boils, then add vinegar, edible salt, sugar and garlic to the container. Cook for 30 minutes over low heat.
7. While the vegetables are cooking, you need to pour boiling water over the jars or put them in the microwave for 1-2 minutes.
8. When the caviar is ready, it must immediately be packaged in glass jars. Roll up the lids, cover with a blanket so that the snack gradually cools down.

After 12-15 minutes, zucchini caviar can be consumed. A snack prepared in this way can be stored for about 6 months.

Zucchini caviar without tomato paste. simple recipe

Zucchini caviar is most often cooked with tomato paste. However, not all people like this taste or it is contraindicated in some diseases. In this case, you can do without tomatoes.

Ingredients:

• 3 kg of zucchini.
• 4 medium sized sweet peppers
• 1 kg of carrots.
• 10 cloves of garlic.
• 600 gr onions.
• 200 ml sunflower oil.
• Black pepper and edible salt to taste.

Step by step cooking

Vegetables must be washed, peeled, and cut into small cubes. Cook food over medium heat until soft. To preserve the beneficial properties and vitamins, it is recommended to add the ingredients to boiling water.

While the vegetables are cooking, you need to chop the onion and fry it in a small amount of vegetable oil. After that, mix the products and grind with a blender. You can also use a meat grinder.

Add salt and pepper to vegetable puree. Put the container on the stove and cook the caviar for 40 minutes over low heat. In order for all the liquid to evaporate, it is not recommended to cover the pan with a lid. The snack must be stirred periodically, otherwise it may burn.

First you need to sterilize the jars and dry them. You need to pour the caviar in a hot state, then roll up the lids. If it is not possible to store the snack in a cool place, then it is recommended to add 1 tsp of 9% vinegar to the jar.

Zucchini caviar for the winter - a recipe, like in a store

If you like store-bought zucchini caviar, then you can cook it yourself at home. This will require simple and affordable products. And you can cook a snack in a slow cooker.

Ingredients:

• 1 kg of zucchini.
• 0.5 kg of onions.
• 0.5 kg of fresh carrots.
• 100 ml vegetable oil.
• 80 gr canned tomato paste.
• Edible salt and sugar according to preference.

Cooking method

Wash onions and carrots, peel and cut into small cubes. Add to the multicooker bowl, turn on the “Frying” mode. Add salt with sugar, sunflower oil and a small amount of black pepper to the container. Mix all ingredients and fry for 15 minutes.

Peel the zucchini and grate on a medium grater.

To prepare zucchini caviar, you can use canned tomato paste or make it yourself. Tomatoes need to be grated and put on the stove so that all the liquid has evaporated. Add a small amount of salt and sugar.

Add zucchini to the fried vegetables, and turn on the “Stew” mode. Do not rush to add water to the multicooker bowl, as zucchini can produce enough juice. Cook for 40-60 minutes. Caviar must be constantly stirred, and make sure that it does not burn.

Approximately 10 minutes before the snack is ready, you need to add homemade tomato paste to the container.

At the next stage, grind all the products with a blender, to a porridge-like mass.

Cook the vegetable puree for a few more minutes.

After that, the caviar can be consumed immediately or rolled up in sterilized jars. Caviar really turns out like in a store.

Everything will be delicious! Another recipe for zucchini caviar

In one article it is impossible to review all the recipes for cooking zucchini caviar. But consider another option.

Ingredients:

• 1 kg zucchini.
• 300 gr sweet pepper.
• 300 gr tomatoes.
• 150 gr onions.
• 200 gr carrots.
• 3 cloves of garlic.
• Lemon acid.
• Olive oil.
• Salt, sugar and black pepper to taste.

Cooking process

All ingredients must be prepared. By the way, the taste of future caviar depends on the freshness of each product. Therefore, you need to carefully approach the choice of all ingredients.

Peel young zucchini and finely chop. If you use overripe fruits, then you need to remove the core with seeds from them.

Tomatoes are very important, they must be ripe, tasty and juicy. To remove the skin from them, you need to make a small incision, place in boiling water, and then in ice water. Then cut into small cubes.

You also need to remove the skin from the bell pepper, but this is not so easy to do. To do this, the vegetable must be baked or fried over an open fire, placed in a plastic bag for 10 minutes, then remove the film. If you do not want to complicate the process, then you can simply remove the top layer with a vegetable cutter. Peppers also need to be chopped.

Carrots are better to take sweet and young. Chop the root crop into small pieces.

Finely chop the onion and garlic. Then all the ingredients must be sautéed separately for several minutes until half cooked. To prevent burning, you need to systematically stir the products. After that, mix all the ingredients in a deep bowl, add salt, pepper, sugar, citric acid and mix. The last ingredients are recommended to be added to taste, depending on what you like more in caviar.

Put the enameled pan on the stove, cover with a lid and simmer the vegetables over low heat for at least 40 minutes. If you want to roll caviar for the winter, then you need to stew for at least 1 hour. Then grind the products with a blender and cook for a few more minutes. The finished snack can be transferred to a container or rolled into glass jars.

Do you like zucchini snacks? Do you have your own cooking secrets? Share them with blog readers.