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How to cook zucchini caviar for the winter quickly. Step by step cooking caviar

Zucchini is a light product that is recommended even for baby food. So adults can eat them in any quantity. Just in the garden, so many of them have ripened that you just don’t know what else you can do with them. Indeed, in previous articles, we analyzed their preparation in the oven and not only. Here I want to pay attention to preparations for the winter. Namely - caviar from zucchini.

It is such a cheap and tasty dish that it is served in almost all government institutions. I don't know about you, but I just love him for sure. That's why I do it regularly every year for the winter. And no wonder what else to do with them? Caviar is a wonderful and light snack. You can make a sandwich out of it, serve it with a side dish or meat.

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

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

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

Ingredients:

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

Cooking:

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

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

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

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

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

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

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

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

Zucchini caviar as in the store (very tasty)

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

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

Ingredients:

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

Cooking:

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

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

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

Or we make an incision on the tops. We put it in a deep bowl and pour boiling water over it. Leave for exactly 1 minute and transfer them to cold water. Now the skin will itself move away from the pulp. now we make puree from it with a blender.

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

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

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

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

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

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

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

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

Ingredients:

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

Cooking:

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

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

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

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

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

Recipe for delicious zucchini caviar in a slow cooker

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

Ingredients:

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

Cooking:

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

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

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

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

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

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

Simple and delicious zucchini caviar with mayonnaise

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

Ingredients:

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

Cooking:

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

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

3. Now add mayonnaise, tomato paste, sugar, salt and pepper to the boiling mass. We stir everything again and continue to simmer for about 30 minutes on low heat. But do not forget to stir occasionally.

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

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

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

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

Ingredients:

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

Cooking:

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

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

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

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

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

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

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

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

The usual recipe for a very tasty zucchini caviar

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

Ingredients:

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

Cooking:

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

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

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

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

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

Homemade zucchini caviar with tomato paste

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

Ingredients:

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

Cooking:

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

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

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

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

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

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

So how did you like it? I bring to your attention one more recipe. In it, you can visually see how the caviar is cooked and how quickly. Of course, the time will have to spend a little more than you expect. But you do understand that any delicious dish is always cooked not in five minutes. This kind of work always requires patience and attention.

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

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

Squash caviar no less popular snack 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 it can be ennobled 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 very useful and low-calorie product, which has 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.

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 into the slow cooker chopped into small pieces bell pepper and peeled zucchini, cut into small cubes, salt, sugar and optional chili pepper. 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)

Enjoy your meal!!!

Very tasty and unusual zucchini caviar is one of the best snacks on the table of every housewife, today we will cook it for the winter, and we will try to show you the best recipes. There are a lot of recipes for harvesting caviar for the winter. There are very simple ones, including only zucchini, onions, carrots and butter. You can cook caviar for the winter according to all the recipes or choose the best 2-3 that you like the most, one way or another The best way save the zucchini for the winter.

Many housewives prepare squash caviar for the winter, despite the certain laboriousness of the process. After all, almost everyone likes this snack, and they eat it faster than all other canned food. Classic recipe caviar, the taste of which is familiar to many since childhood, has been refined by many housewives.

As a result, such culinary masterpieces as Lick Your Fingers caviar, caviar with mayonnaise appeared, housewives learned how to make an appetizer similar to a store-bought one, and figured out how to cook it easier in a slow cooker. But no matter what recipe with a photo is chosen, the technology for making zucchini caviar at home will be identical.

Zucchini caviar the best recipes for the winter

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

Of course, salt and pepper. Differences are found only in the number of certain components. Somewhere they put more onions, somewhere carrots, or vice versa they reduce them. A different amount of vegetable oil is added, or even caviar is cooked with mayonnaise. The ingredients are fried, stewed, steamed.

Use for this dishes with a thick bottom, such as a cauldron, or cook in a slow cooker. Then grind into puree or leave in pieces. They eat caviar freshly prepared or harvest it for the winter.

Zucchini caviar classic recipe

Ingredients:

Onion - 1 kg.;
Zucchini - 3 kg.;
Sugar - 20 g;
Tomato paste - 50 ml.;
Citric acid - 10 g;
Carrots - 1 kg.;
Vegetable oil - 200 ml;
Salt - 30 g.

Cooking method:

So let's get ready. Wash fresh zucchini, cut into washers about 1 cm wide, add salt (no more than a teaspoon of salt for all zucchini), leave for 20 minutes, squeeze out excess juice;
Fry in oil on both sides. Do not save oil: firstly, burnt zucchini will spoil the taste of snacks, and secondly, oil contributes to a better preservation of canned food prepared for the winter;
Peel the onion, cut into thin half rings or small pieces;
Grind the carrots on a coarse grater;
Fry onions and carrots;
Pass all the fried vegetables through a meat grinder. Place the vegetable mass in a saucepan, preferably with a thick bottom;
Put tomato paste in the same pan, add sugar and salt, citric acid;
Put on a slow fire, bring to a boil and, stirring from time to time, simmer for 15 minutes;
Arrange in pre-prepared jars (washed, sterilized, dried). Roll them up with lids, turn them over. Wrap with a woolen blanket and wait until it cools completely. Then you can put them away for the winter.

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

Zucchini caviar is known to every inhabitant, this appetizer has a lot of admirers who prepare this food for the winter from year to year. In this article we will talk about how to make zucchini caviar, its properties and various cooking recipes.

Zucchini caviar refers to such a type of snack as vegetable caviar. In fact, it is pre-processed (stewed, baked or fried) chopped zucchini combined with various vegetables - onions, carrots and so on.

However, it hardly makes sense to describe this wonderful appetizer in detail - every person has tried it at least once, because this is a very popular dish. And its popularity, it is worth noting, is explained not only by its wonderful taste properties - zucchini caviar with tomatoes is also very useful.

Caviar from zucchini for the winter recipe You will lick your fingers

Ingredients:

Bulb onion - 750 g;
Vegetable oil - 300 ml;
Pepper - 1 tsp;
Zucchini - 3 kg.;
Tomato paste - 3 tablespoons;
Carrots - 1.5 kg;
Water - 3/4 cup;
Sugar - 7 tablespoons;
Salt - 3 tablespoons

Cooking method:

So let's get ready. All vegetables are peeled. We clean the zucchini from seeds, if they are large. The weight of zucchini is given in the recipe without seeds and peel;
Zucchini and onion cut into cubes;
Grate carrots;
We will cook in a cauldron, so we put all the prepared vegetables in it. We pour water. And put on fire to stew. After it boils, we detect 40 minutes, cover with a lid and reduce the heat to a minimum. During this time, stir occasionally;
After the allotted time, put the vegetables in a colander and allow the excess liquid to drain. Juice vegetables allowed enough. So that the caviar does not turn out liquid, the juice must be drained;
Then put the vegetables in a bowl and pass them through a blender until smooth;
Then put it back in the cauldron, add vegetable oil, tomato paste. We recommend using tomato paste "Tomato" - it has a bright rich taste and beautiful color. Sprinkle salt, sugar and pepper. We mix everything thoroughly and send it to the gas stove;
After it boils, we detect 15 minutes. And simmer under a lid over low heat. Do not forget to stir occasionally;
We spread the finished caviar in sterilized jars and cover with sterilized lids. We twist, turn over and cover with a blanket. Leave until completely cool.

In terms of popularity, zucchini caviar is in no way inferior to eggplant, and besides, this vegetable is much more common in the beds. Even with its simple taste, you can still get a very appetizing snack if you add other ingredients to the zucchini.

Caviar is only one of the options for preparations, but there are many recipes here. There are many recipes for squash caviar, but for this simple recipe it turns out tender and piquant despite the fact that it does not contain either mayonnaise or tomato paste.

Zucchini caviar with mayonnaise

Mayonnaise is an unusual ingredient in this recipe. Thanks to this product, you can make zucchini caviar with mayonnaise a little more tender. Mayonnaise is a combination of yolks and vegetable oil, which definitely cannot spoil the caviar, the main thing is to take this ingredient of the best quality or cook it at home.

Ingredients:

Mayonnaise - 1 pack;
Onion - 500 g;
Sunflower oil for frying carrots and onions;
Zucchini - 3 kg.;
Carrots - 500 g;
Vinegar - 2 tablespoons;
Spices: ground black pepper, paprika, curry, dried basil, turmeric;
Sugar - 3 tablespoons;
Salt - 1 tbsp.

Cooking method:

So let's get ready. Peel zucchini, onions and carrots. If the zucchini contains large seeds, they should be removed. Medium and not too large seeds can be left; they will not be visible in the finished zucchini caviar. Cut the peeled zucchini and carrots into several pieces so that it is more convenient to chop them. Pass zucchini and carrots through a meat grinder;
Onion cut into small cubes;
In a hot frying pan, with sunflower oil poured into it, put onions and carrots. Without covering with a lid, simmer vegetables over medium heat for 5-8 minutes until soft;
Put the zucchini, passed through a meat grinder, into a saucepan. Add fried vegetables to them. Stir. After that, immediately add spices and salt. The set and quantity of spices can be absolutely anything. But be sure to include paprika, curry and turmeric in their composition. Turmeric can be added at the end of cooking so that it does not change color, but remains just as bright. With the help of these spices, squash caviar with mayonnaise will acquire a beautiful orange color;
Stir the still raw zucchini caviar with a spoon so that the spices are evenly distributed over it. Put the saucepan with caviar on a slow fire. Cook it, stirring occasionally, for 1 hour. Zucchini caviar according to GOST is almost ready. After an hour of cooking, add mayonnaise to the pan with caviar;
Please note that additional sunflower oil is not added to caviar. Pour in turmeric, pour in vinegar and add sugar;
Mix the caviar with all the added ingredients. Taste it and make sure it contains enough salt, vinegar and sugar. Boil it for another 10 minutes. Remove the saucepan with zucchini caviar from the stove. Use a hand blender to puree the caviar for 10 minutes. After whipping, such zucchini caviar with mayonnaise looks like in a store;
Place a saucepan with zucchini caviar with mayonnaise, completely ready for canning, on the stove. Sterilize jars with lids using the usual technology that you always use. Since zucchini caviar will be preserved without sterilization so that the lids do not fly up in winter, bring it to a boil again before laying it in jars;
Arrange hot caviar in prepared jars. Close jars, turn upside down and cover. Ready-made caviar can be eaten with spoons or spread on bread like sandwich paste, as you like best. When such caviar cools down, it becomes no thicker and more similar in taste to store-bought caviar. Enjoy your meal!

Zucchini caviar is a wonderful summer dish, today we will cook it for the winter, and you will learn the best cooking recipes. When zucchini ripen, this means that it's time to cook zucchini caviar for the winter. Cooking zucchini caviar at home is not difficult at all, and it does not take too much time.

Therefore, many people like to cook it and it turns out the most delicious. Moreover, those who have their own summer cottages always grow a lot of zucchini. Sometimes they don't even know what to do with them.

Zucchini caviar in a slow cooker

Since the slow cooker replaces several kitchen appliances at once, you can easily cook any snack in it, including zucchini caviar. You only need to grind all the ingredients, and then throw them into the bowl in the correct order. Caviar from zucchini in a slow cooker can be cooked in several modes - "Baking", "Stew", "Frying", "Multi-cook".

Ingredients:

Onion - 250 g;
Bulgarian pepper - 2 pcs.;
Zucchini - 500 g;
Vegetable oil - 50 ml;
Carrots - 300 g;
Tomato paste - 2 tablespoons;
Sugar - 0.5 tsp

Cooking method:

So let's get ready. The first step is to thoroughly wash all the vegetables. Peel peppers from seeds and stalk, zucchini - from scratched parts, carrots - from the skin;
Cut the vegetables into cubes of approximately the same size, preferably not very large;
Turn on the “Baking” multicooker program, pour oil into the bowl, brown the onion for 5 minutes;
Then add carrots, and after a couple of minutes the rest of the vegetables;
After 20 minutes, season the dish with tomato paste, salt and sugar, mix until they are completely dissolved;
Switch the multicooker mode to the “Stew” program, simmer the vegetable mixture for about 1 hour;
When ready, let the zucchini caviar cool, and then process it into a puree using a blender. Enjoy your meal!

And did everyone make caviar from zucchini? According to these recipes, ready-made caviar can be eaten immediately, or you can prepare it for the winter. In both cases, when you eat, you will certainly get a lot of taste pleasure. After all, it is no coincidence that such a magnificent name for zucchini caviar appeared as “You will lick your fingers.”

So it is, all today's recipes quite fall under this definition. This recipe is very easy to make. And at the same time it turns out very tasty. It is not for nothing that the people call him “Lick your fingers”. The caviar turns out to be airy, tender, sunny, beautiful and incredibly tasty.

The most delicious caviar from zucchini for the winter

Ingredients:

Onion - 300 g;
Ground black pepper - to taste;
Zucchini - 1 kg.;
Tomatoes - 300 g;
Carrots - 300 g;
Garlic - 1 head;
Sunflower oil - 1/2 cup;
Vinegar - 1/4 cup;
Sugar - to taste;
Salt - to taste.

Cooking method:

So let's get ready. For this recipe, take a five-liter heavy-bottomed pot to place the entire mixture of chopped vegetables;
We observe the basic principle of cooking: we lay the harder and denser vegetables first, and those that are soft and quickly cooked last;
Put the pan on medium heat, pour in the oil. We wash all vegetables, peel and cut into cubes;
Cut the carrot lengthwise into 4 parts, then cut into small cubes. We send to the pan, in slightly hot oil;
Cut the onion and garlic into small cubes and send to the pan;
We cut young zucchini into cubes along with a juicy peel. If you come across an “old” zucchini, then remove the seeds with a spoon;
Simmer vegetables over low heat. Carrots become soft and let out juice, onions should become transparent;
Put chopped zucchini on top;
Next come peeled chopped tomatoes. As you can see, we didn't add salt on purpose. It gives a large amount of liquid, which we do not need at all;
Stew vegetables until fully cooked, without closing the pan with a lid for 20-30 minutes. Then, while hot, transfer the mixture to a food processor;
Grind the vegetables with a blender to a puree. We got it in a beautiful light brown color, delicate texture, airy. We put everything back into the pan, and now we will bring it to the desired taste and density;
Add tomato paste for color and taste. Vinegar for sourness and preservation. Ground black pepper for a light bitterness. Also salt and sugar. Mix everything thoroughly, boil for 5 minutes. If the caviar turned out to be watery, boil to the desired density;
We lay out hot, in prepared sterilized jars. We close with boiled lids, cover with a blanket, for slow cooling. Store in a cool place;
After laying in jars, there is always a part of the product left. Let it brew for 15-20 minutes and cool, you can eat. Enjoy your meal!

Nutritionists and doctors recommend eating zucchini caviar as a low-calorie, well-digestible product containing a large amount of useful substances: iron, sodium, phosphorus, copper, vitamins C and B. Eating this snack is very good for everyone who suffers from edema and has a tendency to them, has disorders of the gallbladder and intestines.

Regular use of caviar from zucchini helps to normalize the work of the stomach and gallbladder, as well as the 12 duodenum, improve the functioning of the gastrointestinal tract as a whole, improve the condition of the body with overweight, anemia, hypertension, diseases of the cardiovascular system.

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

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

Is it necessary to describe the excellent taste of well-cooked marrow caviar? Delicate, fragrant and very appetizing, this appetizer perfectly manifests itself both in the everyday menu and on the festive table. If you offer guests delicious squash caviar, they are unlikely to refuse the supplement.

In general, there are many reasons to make zucchini caviar for the winter, including the fact that it is easy to cook, and even someone who makes such a preparation for the first time in his life will cope with this task. Well, it’s impossible not to notice that, unfortunately, what is sold today in stores with the label “Zucchini caviar” does not look like a real tasty appetizer from zucchini, so the only thing left is to make it yourself and with pleasure.

Video "The recipe for zucchini caviar is simple and delicious"

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

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

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

The most delicious fried zucchini caviar, just like in childhood

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

Required products:

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

Step by step preparation:

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

2. We shift 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. oil;
2 tbsp salt;
3 tbsp flour;
3 pinches ground black pepper.

Step by step preparation:

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

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

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

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

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

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

7. 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 pantry.

The workpiece is ready!

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

I wish you successful preparations!

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