Beloved by many of us, squash caviar is not only very tasty, but also healthy food... This low-calorie snack contains a huge amount of valuable and important trace elements (vitamins B, C, iron, sodium, phosphorus, organic acids). perfectly absorbed by the body, improving the functioning of the digestive system. It is especially useful for people suffering from anemia, hypertension, heart disease and obesity. It turns out very tasty tender at home. you will find this dish in this article. The food turns out to be no worse than the store food, and even tastier and more aromatic.

Zucchini caviar at home. Recipe

Ingredients: three kilograms of zucchini, 30 g of granulated sugar, 1 kg of onion, three tablespoons of tomato paste, a kilogram of carrots, seven cloves of garlic, 1.5 tablespoons of salt, fresh herbs, black pepper.

Rinse the zucchini. Peel and remove seeds. Grate the carrots on a coarse grater. Cut the courgettes into cubes. Chop the peeled onions well. In a frying pan or cauldron, fry on sunflower oil chopped zucchini. Then transfer it to a colander to drain the fat a little. Pass the onion and carrot separately in the same cauldron. Combine all vegetables and grind them with a blender or meat grinder. Transfer the resulting mass back to the cauldron, mix, add spices, boil and simmer for about forty minutes with the lid closed. At the end, add chopped garlic and herbs, and tomato paste... Put out the food for another ten minutes. Zucchini caviar with tomato paste is ready. Transfer it to jars and place in a cold enough place.

Zucchini caviar at home. Mayonnaise recipe

Ingredients: three kilograms of zucchini, 500 g of onion, 250 g of fatty mayonnaise, 100 g of sugar, 250 g of tomato paste, two tablespoons of salt, 150 g of vegetable oil, lavrushka and ground pepper.

Peel the courgettes, cut them into slices and turn them with a meat grinder. Add tomato paste and mayonnaise to them. Simmer the appetizer for one hour. Then add sugar, pepper, salt and lavrushka. Cook the caviar for another forty minutes. Then take out Bay leaf, and put the food in the jars.

Zucchini caviar at home. Seaming recipe

Ingredients: a kilogram of zucchini, 20 g of vinegar (9%), 70 g of tomato paste, 250 g of onions, ground celery, salt, four cloves of garlic, sugar and ground pepper.

Peel the courgettes and then cut into small (3 by 3) cubes. Transfer them to a heavy-bottomed saucepan, season with oil and simmer for about thirty minutes with the lid closed. Don't forget to add salt. At this time, cut the onion into cubes and sauté it for a few minutes in a skillet. Then add the crushed garlic, celery and tomato paste. Simmer the onion for another five to eight minutes with the addition of all the spices. Combine the zucchini with the rest of the vegetables and whisk the resulting mass in mashed potatoes with a blender. Put the food on low heat, add vinegar and cook for three minutes. Zucchini caviar is ready at home. Spread it out in sterile jars and screw with metal lids. Bon Appetit.

Foreword

Zucchini caviar is quite easy to cook, it is so tasty that someone "cannot live without it", and is very useful - doctors and nutritionists recommend it as a well-digestible low-calorie product rich in trace elements and vitamins such as magnesium, potassium, sulfur , calcium, phosphorus, E, C, B, PP.

For people of the older generation who were born and lived in the USSR, caviar is also one of the symbols of that time, and, one might say, National dish many peoples of that great power. Then she was practically a regular in every house and, as a rule, purchased, in the "store" classic performance, now anyone can cook it, and the list of recipes and ingredients included in it is much more varied.

The most delicious zucchini caviar for the winter is obtained from young vegetables with soft skin and unripe seeds. In this case, preparing the zucchini for processing will only consist in washing them and then cutting them according to the recipe. But you can prepare the preparation of caviar for the winter from mature and old zucchini, even stale in the garden. However, you will have to tinker with these vegetables: it will be necessary to remove the dense skin and remove the core, every single seed. Then they are washed, if necessary.

All products used according to the recipe for preservation must also be washed and peeled, and seeds from sweet peppers must be removed. All recipes indicate the mass of whole young zucchini that does not require additional processing. So that there is always only fresh on the table, when canning it is better to pack it in small, half-liter and half-liter jars, which must always be washed and sterilized beforehand. Metallic clean sterilized lids are used for seaming.

You do not need to add vinegar to caviar and not sterilize it only when it is stored in a cool enough place - a refrigerator or a basement or cellar.

For greater confidence that the product will not deteriorate, nevertheless add citric acid or vinegar - so the caviar is guaranteed to "survive" even the winter. The ready-made caviar is always spread hot in the jars and immediately closed. Someone, for safety reasons, first sterilizes 30 minutes, covering them with lids, and then makes a roll-up. Then the containers are placed on a blanket or other dense warm thing with the lids down and wrapped in the same blanket. When they have cooled down to room temperature, they are removed to a storage area.

The canned caviar that was sold in the USSR, in addition to courgettes, included carrots and onions. Before preparing this squash salad, all vegetables were subjected to heat treatment, and then crushed to a puree mass. For taste, tomato paste was necessarily added to the caviar. The normal color of the finished product was light brown.

The ratio of ingredients in factory caviar is still not known for certain, and there are many recipes for canning this squash salad in that classic version, but, alas, none can reproduce "that very taste." However, as a rule, homemade "Soviet" caviar turns out to be even tastier. Here is 1 of the recipes. Need to take:

• zucchini - 3 kg;
• tomato paste - 2 tbsp. spoons;
• carrots and onions - 1 kg each;
• non-iodized salt - 2 tbsp. spoons;
• citric acid - 1 tsp;
• sugar - 1 tbsp. spoon;
• vegetable oil.

Cut the prepared zucchini into circles, lightly brown on both sides in hot oil, and then transfer to a bowl. Rub the carrots on a coarse grater, and cut the onions in half rings. Then fry them together until lightly browned and soft in the same pan as the zucchini, and then transfer to the latter. When the vegetables have cooled down, twist them through a meat grinder or grind them with a blender.

Then we put them in a saucepan, pepper, salt, sugar, add pasta and acid to them, and then mix everything and place on the stove. We heat the resulting mixture to a boil, and then cook it for 15 minutes. Then we immediately put it in the banks.

For those who are especially careful about their health and shape, it is better to use the recipe for "absolutely" dietary caviar. The peculiarity of its preparation is that, in comparison with conventional and classic options of this salad, all vegetables for her, except for onions, are boiled, and not fried. As you know, boiled foods contain fewer calories, better preserve vitamins and beneficial properties.

Frying onions is necessary so that dietary caviar is not inferior in taste to other options for its preparation, and the calorie content increases slightly. For the following recipe for dietary caviar, you need to take:

• zucchini - 1.7 kg;
• onions - 0.4 kg;
• carrots - 0.6 kg;
• bell pepper (pods) - 2 pcs;
• garlic (cloves) - 4 pcs;
• non-iodized salts - to taste;
• vegetable oil.

Chopped in large pieces cook carrots for 15 minutes. After that, the peppers and zucchini prepared and cut into small cubes are sent to the same container as the carrots. Cook all vegetables for about 15 minutes. Cut the onion into half rings and fry in oil, which must be poured into the pan just a little, just so that the vegetable does not burn.

Grind the fried onions and cooked vegetables with a blender, or by passing through a meat grinder. Then pour the resulting mass into a clean saucepan, squeeze the garlic into it, salt it, mix it, and then cook it without closing the lid for about 40 minutes. After evaporation of excess liquid, lay out the caviar in the jars.

Recipe without carrots, but with tomato paste. This caviar, due to the paste used for flavor and color, will be slightly higher in calories than in previous cooking options. You will need:

• zucchini - 3 kg;
• onions (large) - 0.6 kg;
• mashed garlic - 4 tbsp. spoons;
• granulated sugar and non-iodized salt - 1.5 tbsp each spoons;
• tomato paste - 4 tbsp. spoons;
• vegetable oil - 0.5 cups;
• vinegar 70% - 1 tbsp. a spoon.

Grind prepared onions and zucchini in a blender, or pass through a meat grinder, and place in a saucepan. Then add salt, paste, sugar and butter to them. Mix everything and then cook for 1 hour. To prevent the vegetables from burning, stir them occasionally. When 5 minutes remain to cook, pour in the vinegar and add the garlic. We pack the ready-made caviar into cans.

Caviar for that and caviar to look in the form of mashed potatoes. Therefore, usually all of its ingredients are crushed. But if you cook it, leaving all the components in the form of small cubes, it will turn out to be no less tasty and juicy, and will also more resemble a salad. One of the recipes will require:

• zucchini - 1.5 kg;
• carrots (large) - 0.4 kg;
• tomatoes (small) - 0.3 kg;
• onions (bulbs) - 2 pcs;
• any greens to taste;
• non-iodized salt - 1 tsp;
• vegetable oil - 50 ml;
• vinegar - 15 ml.

Immerse the tomatoes in boiling water for 1 minute and then remove the skin from them. Then the tomatoes and all other prepared vegetables must be cut small cubes... You must try to chop all the ingredients equally, into cubes of the same size - so the salad will come out more tasty and beautiful. The greens must be finely chopped. Pour oil into the cauldron. A saucepan will also work, but only with a thick bottom. After heating the oil, fry the onion in it. When it becomes transparent, add carrots to it.

Then fry them together for about 5 minutes. As soon as the carrots become soft, pour the zucchini into the cauldron. Simmer and stir for 15 minutes. Did the courgettes also become soft? It means that the turn of the tomatoes has come, but first you need to salt the vegetables in the cauldron, otherwise the tomatoes will take most of the salt into themselves. Salt, mix, add tomatoes and on small fire then another 10 minutes. When 2-3 minutes remain until the end of cooking, put the herbs in the caviar and mix. Then we taste the caviar, if there is not enough salt, add it, and then pour in the vinegar. Ready salad we pack in cans.

1 more recipe using a multicooker. You will need:

• zucchini (small) - 1 pc;
• onions - 2 pcs;
• carrots (medium) - 1 pc;
• tomatoes (small) - 4 pcs;
• garlic (cloves) - 3 pcs;
• vinegar - 10 ml;
• sunflower oil.

We grate the carrots on a coarse grater. Cut the courgette, onion and tomatoes into small cubes. Tomatoes can be chopped with a blender. Chop the garlic, passing through a press. Then pour a little oil into the multicooker and set the "baking" mode. We put carrots and onions in a slow cooker, and then sauté them. Then add tomatoes to them and simmer for 5 minutes in the same mode. Then we bring the zucchini to the multicooker, salt and pepper the vegetables and set the “pilaf” mode. When the signal that the dish is ready is triggered, add garlic, vinegar and mix everything. We pack the ready-made salad in cans.

Fans of spicy dishes can cook caviar according to the following recipes. For the first of the proposed ones, you need to take:

• zucchini - 2 kg;
• carrots (medium) - 0.6 kg;
• bell pepper (large pods) - 2 pcs;
• onions (large bulbs) - 2 pcs;
• hot bitter pepper (pods) - 1-2 pcs;
• granulated sugar and non-iodized salt - 1 tbsp. spoon;
• tomato paste - 0.5 cups (or 0.3 kg of unfried tomatoes twisted in a meat grinder);
• vegetable oil.

Prepared bell peppers and onions should be cut into small cubes, then fried in oil until tender, and then transferred to a saucepan. Add oil and fry the carrots grated on a coarse grater, which are then put into a saucepan with bell peppers and onions. Then again, if necessary, add oil and fry the zucchini cut into small cubes. Then we shift it to the rest of the vegetables and then add salt, sugar, chopped to the pan with them hot peppers and pasta.

We mix everything well and, stirring occasionally, tasting and adding salt or sugar if necessary, simmer for 45 minutes. Ready caviar in the form of a salad, after all, we put the ingredients in cubes in jars. To make it look like the usual caviar, the contents of the pan should be chopped with a blender shortly before the end of cooking. After that, the caviar must be boiled.

The second recipe - with pumpkin in the oven

Any dish acquires a richer and brighter taste if moisture is evaporated as much as possible from the ingredients that make up it. V following recipe vegetables are first baked in the oven, and then caviar is prepared from them, which turns out to be very fragrant and thick. You will need:

• zucchini (medium) - 2 pcs;
• carrots (medium) - 2 pcs;
• ripe tomatoes (large) - 5 pcs;
• bell pepper (preferably large red, pods) - 2 pcs;
• onions (bulbs) - 3 pcs;
• pumpkin (orange, small) - 1 pc;

Remove the skin from the prepared pumpkin and zucchini, and then remove the seeds. We also do the latter with sweet and hot peppers. Cut the tomatoes in half and cut the rest of the vegetables, including hot peppers, into cubes of approximately the same size. We turn on the oven. We are waiting for it to heat up to 220 ° C. Then put all the chopped vegetables and garlic on a baking sheet, pour with oil and mix well ( better hands) so that the vegetable fat covers each bite.

Then place the baking sheet in the oven on the middle shelf and bake the vegetables for 45 minutes. During heat treatment, they will need to be mixed 3-4 times, while raking them off the edges of the baking sheet. Then put the baked "salad" into a deep saucepan, salt, sugar and grind with a blender. Then we boil the caviar for 7 minutes, and then pack it in jars.

In fact, such canning methods are not much different from others, including the classic ones. They also fry the ingredients of caviar before cooking it, but not the squash salad itself. But the degree of this roast is already different, which everyone can choose for himself. Caviar turns out to be much more high-calorie, but it also tastes different. One of the recipes for such a preparation is as follows. Need to take:

• zucchini (small) - 3 kg;
• carrots (medium) - 0.8 kg;
• tomatoes (better than small ones) - 1.5 kg;
• onions (medium) - 1 kg;
• non-iodized salt, ground black pepper, granulated sugar - to taste;
• garlic (cloves) - 5 pcs;
• dried parsley and oregano to taste;
• apple cider vinegar 9% - 4 tbsp. spoons.

Cut the prepared zucchini into slices 4–5 mm thick, which must then be fried on one side, and then on the other until golden brown and transferred to a saucepan. Brown onions and carrots cut into half rings in strips together in the same oil. Then add tomatoes, cut into small pieces. Fry everything until the tomatoes are soft.

Then add garlic, chopped into slices, as well as sugar, salt, seasonings and pepper to the vegetables in a frying pan. Mix everything and transfer to the zucchini. Then grind the vegetables with a blender and simmer, stirring, for 20 minutes, boiling off the excess liquid. At the end, pour in the vinegar, heat to a boil, and then remove the caviar from the heat and pack it in jars.

Hello, friends! Zucchini caviar is a very tasty summer dish made from vegetables that are of great value to the body. Today in the season of zucchini we will cook it for the winter.

Choose the ripe and healthiest fruits, since their usefulness does not depend on the variety and type, but on the quality. Zucchini is a low-calorie food. It contains only (98 kcal per 100 grams.)

I suggest stewing all vegetables for our preparations, so they are much easier to digest and do not irritate the intestines. And you can also use the quick method of cooking or steam it, in this way more vitamins and minerals are saved.

Zucchini caviar can be put on bread, as in Soviet times... They loved and love this dish for its rich and unique taste that takes us back to childhood.

Such preparation for the winter is always in demand and popular, along with various pickles, for example.

Zucchini contains starch, so it is better to combine it with fats (cream, sour cream) than meat dishes.

I propose to cook together such light snack which keeps well in winter. There are options for cooking it a large number of, you can not only stew, but also fry in a pan or pass through a meat grinder. Our selection will contain all the options. I have prepared for you some of the best and delicious recipes, which will give more strength and energy. Choose for yourself what you like best. Maybe you like casseroles, then go to the page where they are presented.

Note: In any fresh products green color contains chlorophyll - one of the main components necessary for the production of lymph.

Menu:

The best recipe for squash caviar for the winter

It is difficult even to imagine how you can live without all this variety and wealth, called vegetables. Cooking today the simple and the most tasty dish from zucchini.

This dish is considered dietary, so you can perfectly lose weight with it. Today I propose to consider one of the best recipes for this yummy.

Ingredients:

• zucchini - 2 kg
• carrots - 1 kg
• onions - 1 kg
• tomato paste - 150 gr
• sugar - 4 tablespoons
• salt - 2 tablespoons
• vegetable oil - 200 gr
• vinegar 70% - 1 tsp
• water - 200 - 250 ml

Preparation:

We take the most ripe and fresh vegetables, rinse, peel and chop. It is best to cook caviar in a cauldron or in a double-bottomed saucepan.

1. Pour vegetable oil on the bottom of the cauldron, lay out the diced carrots. You can cut vegetables as you like.

2. Pour water to the carrots, add granulated sugar and salt. We mix.

3. Bring the carrots to a boil, close the lid and continue simmering for another 10-15 minutes.

4. Cut the juicy zucchini into cubes in the same way as the medium-sized carrots. If you have young zucchini, you do not need to cut the skin. And if there are seeds in the zucchini, then they must be removed.

5. Dice the onion in the same way. You can cut vegetables without adhering to the size and shape, since we will turn the stewed vegetables into mashed potatoes.

6. For spiciness, add chili pepper, which is also finely chopped, after having cleaned it from the inside of the seeds.

7. Into the cauldron stewed carrots add all the chopped vegetables - onions, zucchini and chili peppers. Mix everything well, close the lid and wait until everything boils.

8. After boiling, leave the vegetables to simmer over medium heat for 30 minutes. They should be soft.

9. Add tomato paste to soft stewed vegetables and leave to simmer for another 10 minutes without closing the lid tightly. Let the excess liquid evaporate.

10. Now you need to vegetable mix add bite and stir. 70% vinegar - 1 tsp; 9% vinegar - 50 ml.

11. Grind the finished stewed vegetables until homogeneous mass... This can be done with a blender or in another way.

12. The density of the vegetable mass is regulated by the volume of water during cooking. We put the chopped, whipped caviar on the fire again, bring to a boil and put it hot in pre-sterilized jars. We close the lids. Our dish is ready. Let it cool and put it in the cellar.

Bon appetit, everyone!

Cooking zucchini caviar with mayonnaise and tomato paste

Such caviar with the addition of mayonnaise turns out to be not only tasty, but you will simply lick your fingers. It is much better prepared at home than purchased.

It can be eaten in winter and summer, on holidays and on weekdays. It is a great addition to any table.

Ingredients:

• zucchini - 4 kg
• onions - 0.5 kg
• mayonnaise - 1 tbsp
• tomato paste - 1 tbsp
• vegetable oil - 0.5 tbsp
• sugar - 100 gr
• salt - 2 tablespoons
• ground pepper - to taste
• bay leaf - to taste

Cooking method:

1. Prepare vegetables - wash, peel and chop. If you have a young zucchini, you can immediately cut it into pieces. And for mature zucchini, you need to peel the peel, remove the seeds inside the zucchini and cut off the tails.

2. Peel the onion, wash and cut into cubes.

3. Prepared vegetables - chopped onions and zucchini. It is best to mince them or grind them in a blender.

4. Put chopped vegetables in a saucepan. Add mayonnaise and tomato paste. Pour in vegetable oil. Salt, pepper, sweet. We mix everything.

5. We put the pan on the stove on medium fire... As soon as the mass boils, reduce the heat and leave to simmer for 1 hour. Stir occasionally so that the mass does not burn.

6. After an hour, add bay leaf to the mass for flavor, if necessary, add salt and pepper to taste. After cooking, do not forget to get the lavrushka. Mix everything well and leave to simmer over low heat for an hour. Do not forget that caviar can burn. Keep an eye on it and get in the way.

7. Prepare the jars. Sterilize them beforehand. Put hot caviar in them and roll up. Be sure to boil the lids for 5 minutes. It is better to store such a workpiece in a cellar, in a cool place.

OK it's all over Now. Look at what delicious we have prepared.

In winter, we open a jar of caviar and sit down to dinner. Bon Appetit!

A simple and delicious recipe for squash caviar for the winter

You open the jar, you just feel the smell and you want to put the caviar on a piece of bread and eat it.

Ingredients:

• Zucchini - 3 kg
• tomatoes - 1 kg
• pepper - 0.5 kg
• onions - 1 kg
• carrots - 1 kg
• vegetable oil - 200 ml
• salt, pepper to taste

Cooking method:

1. Peel, chop and fry the onion.

2. Take a large pot with a double bottom and pour onions there.

3. Peel the carrots, cut into small cubes and fry a little in a skillet.

4. Add the fried carrots to the pan to the onion.

5. Chop the bell pepper, lightly fry, like the previous vegetables and put in a saucepan.

6. Chop the tomatoes, stew lightly and add to the vegetable mass.

7. And now we will conjure over the vegetable marrow. If it is as big as mine, it needs to be cleaned on the outside and seeds removed from the inside.

8. Cut the peeled marrow into cubes, lightly fry and put in a saucepan to simmer with other vegetables for 1 hour.

9. Vegetable stew mix, salt, pepper and grind with a blender until smooth.

10. In pre-sterilized jars, lay out the squash puree. We put the cans in a saucepan half filled with warm water. Cover with lids on top and boil for 15 minutes.

11. Roll up the cans, turn them upside down, cover them with a blanket and leave them in this state until they cool completely. We put away the winter in the cellar.

Bon appetit, everyone!

Homemade squash caviar - A simple recipe through a meat grinder

The harvesting season continues and today I propose to cook my favorite recipe for caviar from zucchini. Yummy. I advise you to cook because it's easy.

To prepare it, we need mayonnaise. I make my own, homemade.

Ingredients:

• zucchini - 3 kg
• onions - 500 gr
• mayonnaise - 250 gr
• tomato paste - 600 gr
• salt - 1 tablespoon
• sugar - 0.5 glass
• ground black pepper -1 tsp
• vegetable oil - 250 ml

Cooking method:

1. Peel and chop the onion.

2. We clean the vegetable marrow with a special knife, very convenient and fast. It is cleaned very thinly. Remove huge seeds from the middle and chop.

3. We will grind vegetables in a meat grinder.

4. Prepare a large thick-walled saucepan, in which we will stew vegetables.

5. Grind the zucchini and onions in a meat grinder. Pour the whole mass into a saucepan. We put on fire and begin to mix intensively.

6. Add vegetable oil and leave to cook for 1 hour. We will not close the lid. When the mass boils, everything will boil with an open lid. Do not forget to interfere.

7. After 1 hour, add salt, sugar, black pepper, tomato paste, mayonnaise and cook for another 1 hour, stirring constantly. Be sure to taste the ready-made caviar. She must be sweet and sour... When it cools down, a completely different taste will be saturated.

8. Prepare cans and lids. We boil the lids, sterilize the jars.

9. Arrange the hot mass in jars and roll up.

Cook with pleasure, eat for health!

Winter squash caviar recipe with tomatoes and carrots, as in the store

The season of zucchini has come; it's time to cook our favorite caviar from this vegetable, which we all love since childhood. Cook and surprise your loved ones. Our preparation for the winter is prepared very quickly, but it turns out delicious, like in childhood from a store.

Today I will share with you one of the delicious recipes for this summer dish. Let's prepare it like in the store.

Ingredients:

One part of vegetables is used for three parts of zucchini, that is, for 1 kilogram, you need to take 300 grams of each of the vegetables.

• zucchini -1 kg
• tomatoes - 1 kg
• carrots - 1 kg
• onion - 300 gr
• hot chili pepper - 1 pc
• tomato paste - 2 tablespoons
• black pepper
• sugar -1.5 tbsp
• vegetable oil

Cooking method:

Cut all the vegetables into large cubes, and the onion into half rings.

1. Since our carrots are the hardest, we start cutting with them. We cut and send to a saucepan to fry over low heat by adding vegetable oil to it.

2. Take fresh, young zucchini and cut it into cubes. If you have an old zucchini with thick skin, then peel it, and remove the seeds that are inside with a spoon.

3. We do not salt the sliced ​​zucchini so that a lot of moisture does not form. We send them to the pan to the carrots and continue to fry, adding a little vegetable oil so as not to burn.

4. Vegetables we lay gradually not all at once. Add the onion, chopped tomatoes, the skin does not need to be peeled. We mix. We continue to simmer without covering. Vegetables should be friends. We do not add water, since zucchini and tomatoes will give their juice, this liquid will be enough. As soon as the vegetables become soft, then they are dried out. In time it will take 30 minutes. If the caviar turns out to be thin, it must be boiled longer.

Suddenly the pan in which we are cooking turned out to be small, transfer the contents to a larger pan, but do not forget to pour vegetable oil on the bottom.

If you grow zucchini on your site, you can also cook caviar from it.

Regardless of whether the zucchini is young or old, it is imperative to remove the skin from it.

5. It's time to try the readiness of our vegetables, if the vegetables are soft, then they are ready. Add 2 tablespoons of tomato paste for a richer color and taste, 1.5 tablespoons of sugar, on the tip of a spoon citric acid(this is like a preservative and will add a little acid), salt to taste and pepper.

If we salt at the beginning of cooking, it will turn out to be very salty and a lot of liquid, keep this in mind.

Mix and taste as each ingredient is added.

6. Chop hot peppers, cut them in half and remove seeds. We will add it at the very end 5 minutes before the end of cooking.

7. Grind the stewed vegetables quickly and safely with a blender to give the caviar the consistency for which we love it since childhood, so that we can spread it on bread.

If the caviar turns out to be watery, you just need to boil it down.

8. Vegetables can be chopped immediately, and then boiled until tender. Who will use this method, do not forget that during long cooking vegetables can shoot and you can get burned. Be careful.

9 Taste the caviar chopped in a blender, add those ingredients that are not enough, add chilli and simmer for another 5 minutes. We take out the pepper, and turn off the caviar.

We prepare cans, wash and sterilize. Put the hot caviar in the jars, close the lids, turn over, cover with a warm blanket and leave until it cools completely.

Our recipe is ready! You are convinced friends how easy and fast it is.

Delicious blanks for everyone!

Zucchini caviar cooked in a slow cooker

Ingredients:

• peeled young zucchini - 3 kg
• carrots - 300 gr
• vegetable oil -150 ml
• onions - 800 gr
• tomato paste - 200 gr
• salt - 2 - 2.5 tbsp
• granulated sugar - 1.5-2 tbsp
• citric acid - 0.5 tsp
• ground red pepper - 1 tsp (optional)

Cooking method:

1. Peel vegetables, carrots, zucchini and onions. If the zucchini is young, you don't need to peel them, and if grains appear, I advise you to clean them inside with a spoon and cut them.

2. First, we pass the carrots through a meat grinder through a fine mesh.

3. Turn the multicooker to the frying mode, pour 150 g of vegetable oil into a bowl and pour the carrots to fry.

4. While our carrots are fried, we will deal with onions, pass them through a meat grinder and add to the carrots, lightly fry them.

6. Salt the vegetable mass with 2.5 tablespoons without a slide, add granulated sugar, I usually add 2 tablespoons for this amount of vegetables. Mix everything well and don't add anything else yet.

7. Close the lid of the multicooker, set the "stewing" program. Vegetables should be stewed for 2 hours. They must be constantly stirred so as not to burn.

8. 0.5 hours before the end of cooking, we must add 200 grams of tomato paste to the vegetables.

9. 15 minutes before the end of cooking, we must add 0.5 heads garlic squeezed through a garlic press, ground red pepper 1 teaspoon. We add pepper for the adult menu, it is advisable not to add it for children. Mix the mass and be sure to add half a teaspoon of citric acid. Stir again, close the lid and continue stewing further.

10. Mix the mass and be sure to add half a teaspoon of citric acid. Stir again, close the lid and continue stewing further.

11. Let's take advantage of this time? sterilize the cans and boil the lids.

12. We put ready hot caviar in sterilized jars and roll up or close with lids.

13. Turn the banks over, wrap them with a warm blanket and leave them in this state until they cool completely.

Zucchini caviar, which is well stored in winter, is not only tasty winter snack, but also a great way to process zucchini. There are a lot of recipes for squash caviar: probably as many as there are women in this world. After all, everyone adds something of their own to the recipe and gets a completely new product to taste.

Zucchini can be used to prepare other dishes that are no less attractive in terms of taste. For example, simple.

Zucchini caviar: the easiest recipe for the winter

Zucchini caviar can be prepared very quickly and from a set of products that every caring housewife has in storehouses.

Ingredients:

• zucchini - two kilograms;
• carrots - a kilogram;
• onions - a kilogram;
• tomato paste - 150 grams;
• sugar - four large spoons
• salt - two large spoons;
• vegetable oil - 200 grams;
• acetic food acid 70% - 1 tsp;
• water - 200 ... 250 ml.

Preparation:

We will cut the carrots first. Let's cut it into cubes.

The best way to cook caviar is to use a cauldron. If not, then take a pan with a thick bottom. Pour the entire norm of oil into it (cauldron) and lay the carrot cubes.

Then we pour in water, put in granulated sugar. Salt.

Stir the carrots and bring to a boil, closing the cauldron with a lid. We simmer it for the next 10 minutes.

While the carrots are stewing, prepare the zucchini. We will cut them into medium-sized cubes.

We also cut the onion into cubes of any size.

Green chili peppers need to be free of seeds - otherwise the caviar will be very hot - and cut into small pieces.

Add zucchini, onions, chili to the carrots. We mix everything, close the cauldron with a lid and let the mixture boil again.

After the vegetable mix has boiled, close the cauldron with a lid again and simmer the vegetables until they are completely softened.

As soon as the vegetables have become soft - this will take about 20 - 25 minutes - add tomato paste to them. And simmer the mixture for another 10 minutes, but do not completely close the cauldron with the lid.

This is necessary so that all excess liquid evaporates from the future caviar.

Now you need to add a bite to the vegetable mixture and mix.

If you will be using 9% vinegar, then you need to add 50 ml.

Then grind the vegetables with a blender until smooth. This is the kind of beauty you get.

If you need thicker caviar, then reduce the amount of water. When boiling, add only 200 ml of liquid

Now return the caviar to the fire, boil it again and put it in hot sterilized jars. Seal. The caviar is ready. And after cooling it can be taken to the cellar for storage.

Zucchini caviar for the winter - recipe "Lick your fingers"

Delicious zucchini caviar for the winter, cooked according to this recipe, will turn out to be incredibly tasty. It is also amazingly beautiful and will look amazing on the table.

Ingredients (for 1 liter of prepared caviar):

• zucchini - kilogram
• tomato - 300 grams;
• sweet pepper - 300 grams;
• carrots - 200 grams;
• onions - 150 grams;
• granulated sugar - a tablespoon
• salt - two teaspoons;
• citric acid - dilute ¼ part of a small spoonful of lemon in a tablespoon of water;
• vegetable oil;
• ground pepper - to your taste.

Weigh zucchini must be previously peeled and seeds.

Preparation:

Cut the courgettes into cubes. You do not need to grind - the puts will be medium in size.

Peel the tomatoes and cut into cubes or rectangles or triangles. How do you like.

To make it convenient to remove the skin, make a crosswise incision on the tomato and dip it in boiling water. Hold for two to three minutes and remove. The peel is now easy to peel off.

Remove seeds and bitter white partitions from the pepper. Also cut them into small pieces.

Garlic, onions and carrots are also finely modeled.

Now we put a deep frying pan with a thick bottom on the stove and pour oil into it. It's time to fry vegetables. But we will do this separately, which will help them to reveal their taste as brightly as possible.

You can fry vegetables one after another, each time emptying the pan completely.

When frying vegetables, stir constantly so that they do not burn. Otherwise, the taste of caviar will be hopelessly spoiled.

We collect the prepared products in one container - you can take a cooking bowl or a stewpan with high walls - and put all the seasonings.

Now simmer the mixture for about 60 minutes with a minimum boil. Remember to stir it constantly.

Grind almost finished caviar with a blender - it should become like mashed potatoes.

At this stage, the workpiece is allowed to add salt and add sugar. Focus on your taste.

To prevent the caviar from spoiling, it must be brought to a boil again and cook for another 5 minutes. Now we lay it out in sterilized jars and wrap it in a blanket for a day.

Zucchini caviar for the winter: a recipe with mayonnaise and tomato paste

If you are a fan of store-bought squash caviar, then this recipe is exactly what you need. It almost exactly reproduces the taste of the very famous GOST squash caviar from the times of the already so distant Soviet Union.

Ingredients:

• peeled zucchini - three kilograms;
• turnip onions - 400 grams;
• vegetable oil - 150 ml;
• tomato paste - four tablespoons (I really like "Tomato", it really tastes like real tomatoes);
• mayonnaise - 200 grams;
• granulated sugar - 100 grams;
• salt - a tablespoon without a slide.

Preparation:

1. To make the caviar tasty, it is better to take young zucchini of milk ripeness. They need to be peeled and cut into pieces.
2. Remove the husks from the onions and cut into quarters.

To reduce "crying" while cleaning, constantly wet the knife in cold water, - helps.

1. Pass the onion and zucchini through a meat grinder, but you can also chop them in a blender.
2. We shift the resulting mixture into a deep basin and simmer at a minimum boil for an hour.
3. Then pour in vegetable oil, mix well and simmer for another hour.
4. Then add all the remaining ingredients - granulated sugar, salt, mayonnaise and tomato paste.
5. After that, simmer for another hour and immediately lay out on sterile jars for seaming. Turn over and let cool in this form.

Of course, zucchini caviar is cooked according to this recipe for a long time, but it turns out delicious and really resembles a "store" one.

Zucchini caviar for the winter in a slow cooker

Zucchini caviar for the winter can be cooked in a slow cooker. This miracle of technology makes our job much easier.

Ingredients:

• peeled zucchini - 2 kg;
• good tomato paste - 190 grams;
• carrots - 120 grams;
• vegetable oil - 90 ml;
• onions - 1 piece (medium);
• granulated sugar - 20 grams;
• salt - 10 grams;
• a pinch of allspice and black pepper.

Preparation:

1. It is necessary to prepare vegetables - cut the courgettes and onions into cubes, grate the carrots.
2. Pour oil into a multicooker bowl and add zucchini. Fry them until transparent. Then transfer to a separate bowl.
3. Fry the onions and carrots a little. And transfer them to the zucchini.
4. Now take your hand blender and puree the vegetables.
5. We shift the vegetable mixture into the multicooker bowl and turn on the "stewing" mode for 40 minutes.

You need to prepare the mixture with the lid open.

1. Then add the remaining ingredients to the boiled mass - tomato paste, salt and granulated sugar. Simmer the caviar for another 20 minutes.

We shift the caviar in sterilized jars and wrap it with a warm blanket until it cools completely. After that, it can be taken out to the cellar for storage.

I offer you a video recipe for the most delicious squash caviar

Bon appetit and see you new recipes!

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 a cold summer, he manages to ripen to the desired state. Interestingly, until the 16th century, they did not eat the pulp, but the seeds of squash. Some do not really like this vegetable for its rustic taste, but it can be ennobled by the addition of other vegetables, spices or herbs and the output is simply gorgeous and holiday dishes... Zucchini caviar is no exception. In addition, zucchini is a very healthy and low-calorie product, per 100 g of which there are only 24 calories.

Zucchini caviar - general principles and methods of preparation

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

Zucchini caviar - food preparation

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

Zucchini caviar - best recipes

Recipe 1: Zucchini Caviar

It is nice to know that the dish to be tasted 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 nutrients... Moreover, the caviar according to this recipe turns out to be delicious, it can be served immediately or preserved for the winter. The tomato paste in the recipe can be substituted fresh tomatoes... Peel 5-6 large fruits (initially doused with boiling water) and chop with a knife or in a meat grinder. True, you will have to stew the caviar a little more so that the liquid from the tomatoes can evaporate.

Ingredients: 3 kilograms of zucchini, 2-3 tbsp. tablespoons 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 greens (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 oil in a frying pan, fry the zucchini, then transfer to another dish. It is better to get them out with a slotted spoon, trying to keep the dripping oil in the pan. Fry the onion in this oil and transfer to the zucchini. Last of all, brown the carrots in the same frying pan, adding oil, if necessary. Cool 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 warmth (cover with a blanket) and leave to cool. If you do not plan to roll caviar, you do not need to add vinegar. In this case, the ready-made caviar must be cooled, you can decorate with herbs.

Recipe 2: Zucchini caviar with mayonnaise

Mayonnaise is an unusual ingredient in this recipe. It softens the taste, gives it interesting notes. The caviar turns out to be 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. Good quality mayonnaise is recommended. Better yet, do it yourself. If you have a blender, this will take a few minutes. You need 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 vinegar 6% (table, apple). Another nuance - 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 and boil carrots, peppers, zucchini (in salted water). Peppers cook faster, so you can take them out of the water a little earlier, when they become soft, and leave the carrots and zucchini to cook. Cool the prepared vegetables.
Cut the onion into half rings, fry. Scroll boiled cooled vegetables together with fried onions in a meat grinder or chop in a blender. Transfer the chopped vegetable mass to a cauldron or 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 is thin, leave it on the stove for another 20-30 minutes until the excess liquid evaporates. Serve chilled. If there are not very many eaters, you can halve the amount of ingredients in the recipe.

Recipe 3: squash caviar with mushrooms

You can diversify the composition of caviar and give the dish an original taste with the help of mushrooms. Champignons 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, as an addition to meat, or as a sandwich on a slice of toasted bread.

Ingredients: 1kg zucchini, 1 carrot each, meaty bell pepper and a large onion, 2 large tomatoes, juice of half a lemon, 0.5 kg of mushrooms, 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. Cook for 10 minutes over low heat, then drain the water, discard the mushrooms in a colander, cool. Crumble the cooled mushrooms into strips.

Fry the onion cut into 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 with the onions and carrots. Fry everything together, stirring occasionally for about 15 minutes. If the mixture burns, add a little oil.

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

It's time to remember about tomatoes. Cut the fruits into two parts and, like peppers, grate them to the skin on a coarse grater. Squeeze the 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 stewing, add chopped herbs to the mass, put pepper and salt. Let the caviar brew under a closed lid.

And one more option for cooking caviar with mushrooms. The ingredients are the same, with minor modifications: excluded onion but garlic is added (4 cloves). Cooking method:

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

If you buy squash caviar in the store, try to choose products that are produced during the vegetable picking season (July-September). This is more likely to end up with caviar made from fresh squash rather than frozen. Caviar made from frozen vegetables will have a distinct layer of liquid on the surface. Such caviar is also edible, just less tasty and healthy.