The most tender of all pumpkins is patisson. It can be harvested for the winter in all ways suitable for zucchini. It is salted, pickled, boiled and stewed with other vegetables. Subject to the organic selection of the remaining ingredients for harvesting, patisson can be an excellent basis for the dish. Squash caviar for the winter is one of the most interesting products that will decorate the festive table and will not get bored with its daily use. Caviar has a great variety of composition options.

Squash caviar for the winter is one of the most interesting products

Ingredients:

• Squash - 2 -2.5 kg;
• Onion- 400 -500 gr.;
• Tomato paste to taste (2-5 tablespoons);
• Vegetable oil ≈ 100 ml;
• Vinegar 4% - 50 ml;
• Allspice or cloves 2-3 pcs.;
• Salt -1 dessert spoon;
• Sugar - 2 dessert spoons.

Attention! If possible and desired, you can add parsley leaves, garlic, celery. In a small amount, they will give the most delicate product sharpness and rigidity. They are added a couple of minutes before the end of cooking.

Cooking method;

1. Thoroughly washed under running water, patissons with a delicate skin are divided into slices. If the vegetables are overripe and have a hard outer layer, then it must be cut off.
2. After spreading the slices on a baking sheet in one layer, they must be placed for 15 minutes in the oven, heated to 180 ° C. The readiness of the product for further processing is determined by its softness and slightly browned flesh.
3. For further preparation, the squash must be passed through a meat grinder and put in a pan with a greased bottom.
4. Finely chopped onions are sautéed until golden brown. A lower degree of roasting will not give a rich onion flavor.
5. Tomato paste is added to the fried onion. Pour into the pan with the onion-tomato mixture vegetable oil. Its amount depends on the density of the paste.
6. Before sending the pasta with onions to the pan with squash, it is better to chop it with a blender.
7. Add the resulting paste and spices to the squash, the caviar must be stewed over low heat until thickened.
8. Vinegar is added before removing the dish from the fire.
9. The hot product is packaged in sterile jars, rolled up with lids.

You can store caviar rolled up with metal sealed lids at room temperature, and not just in the refrigerator. The main thing is that the banks are located at a distance from heaters and central heating batteries.

Vegetable caviar with squash

• 5 pieces. squash;
• 500 gr. onion;
• 1 kg of carrots;
• 2 small tomatoes;
• Parsley, celery, garlic feathers - 100-150 gr.;
• Vegetable oil ≈ 300 ml;
• 800 gr. sweet apples;
• 400 gr. drain;
• 2 tablespoons coarse salt;
• 1 tablespoon of granulated sugar;
• A mixture of ground peppers to taste.

No special conditions are required for caviar storage

Cooking method:

1. Washed, peeled vegetables are chopped with a grater or meat grinder.
2. Vegetable oil is poured down the pan.
3. The vegetable mixture is stacked so that more juicy ingredients were at the bottom.
4. After the mixture boils, the gas decreases so that the caviar does not continue to boil much, but boils. It must be stirred periodically to avoid burning the product. If necessary, vegetable oil is added in small doses.
5. After an hour and a half, salt and granulated sugar and greens chopped in a blender are added. In the absence of a blender, the leaves can be cut with a knife, but in this case it will take at least 5 more minutes to cook.

Well-mixed hot caviar is poured into jars and rolled up. No special conditions are required for its storage.

Caviar from patissons and carrots

Carrots in vegetable caviar are the most common ingredient. It is he who gives the usual for the product, orange saturated color. Carrots saturate caviar with vitamin A. carrot caviar prepared with zucchini and squash. The balance of taste of the final product depends on the proportion of these two ingredients.

• Squash - 2.5 kg;
• Carrots - 2.5 kg;
• - 1.5 kg;
• Spices to taste;
• Salt - 2 tablespoons;
• Lemon juice - 1 teaspoon;
• Vegetable oil - 250-300 ml;
• Sugar - 1.5 tablespoons.

Carrots in vegetable caviar - the most common ingredient

Cooking method:

1. Patissons are dried in the oven on a baking sheet. Then they are crushed with a blender directly in a saucepan prepared for cooking caviar.
2. Washed, peeled carrots are rubbed on a coarse grater.
3. The onion is cut into small cubes.
4. Vegetable oil is poured into a heated pan, onions are sent into it. It must be fried until translucent. After which he gives all the best to the squash.
5. To fry carrots, you need to pour more oil into the pan so that the carrots release the provitamin into the hot fat. This is how vitamin A is obtained from provitamin. After frying, the carrots, together with the oil dyed orange-yellow, are transferred to the pan.
6. The pan is placed on a slow "fire". Caviar should not be boiled, but stewed.
7. After 40-50 minutes, salt and sugar are added to the dish, lemon juice and spices.

After thorough mixing, the mass is brought to a boil. It remains only to decompose into banks and roll up.

Beet caviar with squash

Beetroot caviar with squash can be the most varied in taste, which depends only on the spices used in its preparation. When adding garlic and a mixture of ground peppers, it will become fragrant and spicy. When using parsley leaves and celery, it will acquire a completely different flavor. Spices for caviar are best chosen to your own taste.

To prepare caviar you will need:

• Squash - 3 kg;
• Beets - 2 kg;
• Tomatoes 2-3 pcs.;
• Bulb onion - 2 pcs.;
• Carrots 0.5 kg (optional);
• Spices to choose from;
• Vegetable oil - 300 ml;
• Salts - 2 tablespoons (with a slide);
• Sugar - 2 tablespoons.

Beetroot caviar with squash can be the most varied in taste

Attention! Of the acidic foods in this recipe, only tomatoes, so when cooked, the beets will lose their rich color. Carrots will improve it by giving the caviar an orange note.

Cooking method:

1. Whether or not to pre-boil the beets, you need to decide based on what you expect in the end result. If you want to give the caviar some rigidity, then you do not need to boil the vegetable. If you want to emphasize the tenderness of the squash, then the beets must be boiled.
2. Peeled beets should be grated on a coarse grater. You can skip it through a meat grinder.
3. The onion is cut into small pieces.
4. Carrots rubbed.
5. Tomatoes are cut into slices.
6. Carrots, onions and tomatoes are fried in vegetable oil.
7. Patissons are rubbed on a grater or crushed with a meat grinder.
8. Prepared ingredients are added to large saucepan, the remaining vegetable oil is also poured into it. It is better if the container for long-term stewing of caviar is with thick walls.
9. On the stove, the caviar will have to withstand from 2 to 4 hours, then adding, then reducing the gas. Provided that the liquid from the caviar has completely evaporated, and the product does not satisfy the softness, you can add a glass of water. Excess moisture will evaporate.

10-15 minutes before the end of cooking, salt, sugar and spices are added to the pan.

How to cook caviar from tomatoes with squash: a step by step recipe

Despite the fact that tomato caviar does not require vinegar, after a month of storage, it will acquire the taste characteristic of pickled foods. Given this feature, it is necessary to choose the appropriate spices.

Proportion of products:

• 1 kg of squash;
• 1 kg of bell pepper;
• 1 kg of tomatoes;
• 1 small pod of hot pepper;
• 2 (medium size) carrots;
• 1 large onion;
• head of garlic;
• 2 large spoons of salt;
• 3 large spoons of granulated sugar;
• 150 ml of vegetable oil;
• 250 ml of water;
• Spices (sweet peas, cloves, barberry, rosemary, cumin).

Despite the fact that tomato caviar does not require vinegar, after a month of storage, it will acquire a taste characteristic of pickled products.

Cooking caviar in addition to meat dishes m, you can use ready-made mixtures with turmeric (for chicken) or suneli hops. Other charges intended for flavoring meat dishes are also suitable. One dessert spoon of seasoning will be enough.

Cooking method:

1. A pot filled with water is placed on the stove. Boiling water is required to peel the tomatoes from the skin.
2. Tomatoes are pierced from several sides with a sharpened match. Prepared fruits are placed in a colander and immersed in boiling water. It is better to carry out the procedure for separating the pulp with a spoon.
3. Peeled tomatoes are laid out in a deep container for grinding them with a blender to the consistency of liquid tomato paste.
4. Patissons are cut into slices and crushed through a meat grinder. They will melt quickly. You can also turn them into gruel at the end of the stew, before adding spices and other preservatives.
5. Onions and carrots are chopped in the same way that was chosen for the preparation of squash.
6. Putting the caviar to stew, it must be brought to a boil and reduce the gas to a minimum.
7. After half an hour, a glass of water is poured into a small container, spices, salt, sugar are poured, and vegetable oil is added. Bringing the brine to a boil, the gas must be reduced and boiled for a couple more minutes. After that, large spices must be caught, they have already given their flavors to the brine.
8. In a mushy vegetable mix brine pours in. Caviar is mixed, brought to a boil and immediately turned off.
9. It remains to pour it into banks and roll it up.

Attention! If the recipe contains “Chili” pepper, then it must be scalded with boiling water, and then soaked in boiling water for at least 5 more minutes. If this is not done, then the caviar may be irretrievably damaged. It can be served instead of spicy adjika.

Caviar from squash and zucchini for the winter

The peculiarity of the preparation of this dish is the contrast of differently prepared zucchini and squash to the main stage of preparation.

Proportion of ingredients:

• 3 kg of mature zucchini;
• 3 kg of squash;
• 3 kg of carrots;
• 1 kg of apples;
• 1 kg of tomatoes;
• 150 gr. salt;
• 200 gr. granulated sugar;
• Vegetable oil;
• 100 gr. garlic;
• Pepper, sweet peas, cloves - to taste.

It is better to take strong apples, such as Antonovka or Karabovka. Varieties "White pouring" and "Ebony" are not suitable!

Cooking method:

1. Vegetables are washed, freed from stalks, testicles and damaged areas.
2. Zucchini need to be given additional rigidity so that they contrast with the tenderness of the squash. To do this, it is necessary to divide it into slices with a thickness not exceeding 2 cm, put it in one layer on a greased, heated baking sheet and send it to the oven for 10-15 minutes. From the zucchini you need to evaporate excess moisture and lightly brown it.
3. The patissons are cut into pieces convenient for chopping. All vegetables and fruits must be passed through a meat grinder.
4. All ingredients, except for spices and garlic, are simultaneously laid out in a container selected for stewing.
5. After the vegetable mixture boils, the gas decreases. Cooking a small amount of caviar does not require constant adjustment of the fire. If you cook caviar in large batches, then after each mixing, the fire must be adjusted according to the circumstances. Caviar must be periodically brought to the boiling point.
6. A few minutes before the end of cooking, chopped garlic and spices are added to the dish.
7. Having brought the caviar to a boil for the last time, you need to open the lid and evaporate the excess liquid.
8. It remains only to decompose the hot product into jars and roll it up.

Squash caviar for the winter (video)

Or dish pumpkin, is found in our diet much less frequently than its close relatives - and. And this is completely undeserved, because this vegetable is not only tasty, but also good for health. In addition, you can cook a huge variety of different main dishes and snacks from it. For example, caviar, which will pleasantly surprise you with its palatability and require minimal effort.

This appetizer is similar to the familiar and beloved by many zucchini caviar.

Patissons have a peculiar taste and very tender flesh. Therefore, they go well with standard frying from, onions and.

And the addition of salt, sugar, vinegar and spices allows you to transform the mild taste of dish gourd beyond recognition.

The use of caviar helps to improve bile secretion and restore glycogen due to the high concentration of alkaline compounds in vegetables.

Fiber accelerates the elimination of fats and toxins from the body, and pectin substances allow you to get rid of excess cholesterol. Also, dished gourd has a mild laxative and diuretic effect.

Step by step cooking recipe with photo

Cooking caviar does not require much time and special culinary skills. This tasty snack prepared from minimum quantity available vegetables, but has an incredibly delicate and pleasant taste.

What you need in the kitchen: kitchen appliances and utensils

To prepare the workpiece you will need:

• sharp knife;
• a spoon;
• cutting board;
• kitchen scales;
• blender;
• pan with thick walls or aluminum;
• several deep bowls.

Required Ingredients

• 0.5 kg of red ripe tomatoes;
• 2 kg of squash;
• 0.5 kg of carrots;
• 300 g of onions;
• spices - to taste.

Cooking process

1. Vegetables are washed and cut into small pieces suitable for chopping in a blender.
2. All chopped vegetables are chopped in a blender until homogeneous mass.
3. Pour the resulting puree into a saucepan and mix thoroughly.
4. Add salt (1-1.5 tablespoons), sugar (2-3 teaspoons), vegetable oil (150-170 g), 9% vinegar (1-1.5 tablespoons).
5. The finished mixture should be boiled for at least an hour if it is prepared for long-term storage. If they plan to eat caviar immediately, then 40 minutes is enough for cooking.
6. Hot caviar is laid out in jars, rolled up, turned over and wrapped in a towel.

Video: squash caviar recipe

Required products:

• 1 patisson;
• 2 sweet;
• 2 carrots;
• 4 tomatoes;
• 2 onions;
• 3 cloves;
• 4 tablespoons of vegetable oil;
• spices.

Cooking method:

1. Vegetables are washed and cut into cubes.
2. Tomatoes are scalded, the peel is removed from them, the pulp is also cut into cubes.
3. Pour a little oil into the multicooker bowl and spread the vegetables.
4. Add spices to taste, close the lid and select the “Pilaf” mode.
5. Then the mass is laid out in a blender and beat until a puree.
6. Ready caviar is laid out in jars and stored in the refrigerator under a closed lid for no more than four months.

Important! For harvesting caviar, young pumpkins can be used without peeling them. Overripe patissons should be cleaned and seeds removed, and only then proceed to processing.

Recipes from pre-prepared squash

In addition to raw plate pumpkin, fried or baked vegetables can also be used to prepare blanks. It will give a familiar dish new taste and aroma.

• 1.5 kg of squash;
• 3 large onions;
• 4 tablespoons of tomato paste;
• 0.5 tablespoon of vinegar;
• spices - to taste.

Cooking method:

Did you know? In terms of lecithin content, patissons are second only to eggs.

To prepare this caviar you will need:

• 5 kg of squash;
• 1 kg of carrots and onions;
• 1.5 kg of ripe tomatoes;
• 5 tablespoons of salt;
• 0.5 heads of garlic;
• 3 pieces of hot pepper;
• 0.5 glasses;
• 3 tablespoons of sugar;
• 1 glass of oil;
• greenery.

Cooking method:

Video: how to cook caviar from fried squash

How to properly store blanks

Caviar is well stored for two years from the moment of preparation. Jars of blanks are best kept in the refrigerator or regular basement.

Important! Dumpling gourd is 90% water and alkaline compounds. Therefore, it is best to consume these vegetables with meat and other protein products.

The main condition for the contents of the jars to remain fresh is a dry and cool room. Since vinegar is a good preservative, caviar can be stored even in an ordinary pantry in an apartment. In general, the caviar storage temperature should not exceed 20 degrees, and the air humidity should not exceed 75%.

Cooking caviar from squash at home is within the power of novice housewives. A simple, unpretentious dish will generously give a lot of valuable and nutritious substances that are in demand in winter. In this article we will share the best options cooking caviar from squash.

The principle of harvesting caviar from squash for the winter is similar to cooking squash caviar. However, most housewives are not familiar with these vegetables and are afraid to preserve them. It is worth trying dishes with squash once and in the future it is already impossible to refuse their delicate taste.

Dumpling gourd, as squash is also called, is not inferior in content useful substances and taste properties of zucchini. For pickling and pickling, select young, small fruits. They have a more delicate skin and almost invisible seeds.

More mature fruits are used for cooking vegetable caviar, various salads, mashed potatoes. Be sure to remove the large seeds and cut off the tough skin before use.

The principle of preparing vegetable caviar for the winter is the same. Only the number of components and the way they are prepared changes - baking, roasting, pre-boiling. You will find the most popular recipes in our article.

Without sterilization

If you don’t want to spend time on long-term sterilization, you can prepare a snack in another way. It will not affect the shelf life at all. ready meal. The blank will retain its qualities for 2 years.

To cook caviar, you will need the following vegetables:

• squash - 2 kg;
• onions and carrots - 300 g each;
• tomatoes - 800-950 g.
• Add a couple of cloves of garlic if you like.

Required spices:

Wash the vegetables, pat dry with a towel and cut into cubes. Fry carrots with onions, squash in a separate pan.

Put the fried vegetables and tomatoes in a separate container. Stir gently, simmer small fire about 25 minutes.

At this time, prepare greens, garlic, roots. Salt the vegetable mixture, add sugar, roots, herbs. Continue to cook for 10-15 minutes.

When the vegetables are ready, remove them from the heat, let them steam and puree with a blender.

Then add vinegar, cook for 10 minutes. Pour in the greens and leave on the fire for another ten minutes. Pour into jars, roll up and wrap until completely cool.

with mayonnaise

For the recipe, three kilograms of peeled vegetables are enough. Wash the squash, remove the peel, cut into small slices. Then fry until golden brown, grind in a meat grinder.

Onion (1.5 kg), peeled, cut into half rings. It also needs to be fried and crushed.

Combine squash, onion, mayonnaise (250 g), tomato paste (250 g), a bunch of herbs to taste. Pour salt (50 g), sugar (120 g) there.

If you are a fan of more spicy snacks, then add garlic, hot pepper and ground black.

Mix the resulting mass well, simmer for 20 minutes. At the end of the time, cork the jars and insulate until cool.

Recipe for caviar from squash lick your fingers

Caviar from patissons "you lick your fingers" will be to the taste of those who prefer spicy snacks. For cooking, take a little more than four kilograms of squash. One kilogram of onions, tomatoes, carrots, sweet peppers.

To give spicy taste, you need three pods hot pepper, one large head of garlic, 25 grams of ground black pepper and suneli hops.

Supplement the composition of vegetables with fresh dill and parsley. Spices: sugar (3 tbsp), salt (half a glass), vegetable oil (250 ml), vinegar (preferably apple cider 60 ml)

Onions, squash, carrots, bell pepper chop and fry separately in a pan.

Pour boiling water over the tomatoes, remove the skin, cut into segments. Tomato slices, hot peppers, garlic, herbs pass through a meat grinder.

We combine all the vegetables, add sugar, vinegar, salt. Put on medium heat, cook for about 10 minutes. Put the finished caviar into jars, roll up.

The method of harvesting caviar in a slow cooker

The simplest and fast way cooking caviar is the use of a slow cooker. Such caviar can be stored for three to four months.

Cut the peeled, washed vegetables in random order and place in a slow cooker. Pour in sunflower oil, spices. We recommend setting the "pilaf" mode.

Grind the prepared vegetables with a blender until a homogeneous mass is obtained. Pour into sterilized containers, roll up.

A simple caviar recipe

If you don't like complex step by step recipes with many components, we offer simple snack from squash for the winter.

Cut one kilogram of patissons into plates and fry in vegetable oil. Let the vegetables cool, then twist in a meat grinder. Onions (400-500g) also need to be cut and sautéed in oil. Optionally, you can add two cloves of minced garlic for spiciness. A small bunch of dill, parsley finely chopped.

Combine everything, mix well, salt (one tablespoon), add a teaspoon of sugar, pour in table vinegar 6% (two tablespoons). Place the vegetable mass in a container, sterilize for about an hour. Roll up the finished caviar, turn the jars over and wrap them up.

With beets

Fans of vegetable caviar with beets will love this recipe. Prepare vegetables:

Ingredients:

• squash - 1.5 kg;
• beets - 1 kg;
• medium-sized tomatoes - 1-2 pcs.;
• one bulb;
• one small carrot.

• salt - 20 g,
• sugar - 20 g,
• vegetable oil - 150 ml.

The sequence of work is as follows:

Put all the products in a thick-walled container, add vegetable oil. For three hours, vegetables must be simmered over low heat. Then add sugar, salt and leave on fire for another ten minutes.

Seal the resulting dish in jars and wrap until completely cooled.

From baked squash

If desired, you can make useful homemade preparations from baked squash. The difference in cooking is that the recipe uses vegetables that are previously baked in the oven.

To do this, cut the peeled squash into slices, put on a sheet and bake in the oven until cooked. Then let them cool down a bit and grind them with a blender.

Chop large onions (2-3 pieces) into half rings and sauté in sunflower oil. A few minutes before cooking, add three tablespoons of tomato paste to the onion.

Transfer all components to a bowl with a thick bottom, salt to taste, simmer until the desired consistency is obtained. When the caviar is ready, pour in a teaspoon table vinegar 9%, simmer another 5-10 minutes. Distribute the finished caviar in containers and cork.

Canned squash caviar can be stored for two years, subject to the temperature and humidity conditions. It is desirable to withstand a temperature not higher than 18 ° C, humidity not higher than 75%.

Step 1: prepare the ingredients.

First of all, prepare the vegetables. Using a knife, peel the onion, garlic and squash from the skin. Then rinse all vegetables under running water. For bell peppers and tomatoes, cut off the places where the stalk was attached, clean the pepper from seeds and veins. Place the vegetables one by one on a cutting board and chop. Carrot rings up to 5 millimeters, onions in half rings up to a thickness 5 - 6 millimeters, cut the tomatoes into 4 - 6 arbitrary parts, pepper on 3 - 4 parts, patissons in arbitrary slices of thickness up to 1 centimeter. Gut the chili pepper from the seeds and finely chop along with the garlic. Rinse dill and parsley under running water, shake off excess liquid over the sink and leave them as sprigs. Divide the prepared vegetables into separate bowls.

Step 2: prepare the squash caviar.

Turn on the stove on a high level, put a pan on it and heat it up. Gently pour 1 part of vegetable oil into a preheated pan, which you previously divide into 3 parts. Throw the prepared onion into the heated oil and fry it until golden brown for 3 - 4 minutes, vigorously stirring it with a wooden spatula to avoid burning to the bottom of the pan. Transfer the onion to a deep bowl, helping yourself with a tablespoon, put the pan back on the stove and pour a second portion of oil into it. Fry the prepared patissons in hot oil until golden brown and place them in a bowl with onions using a tablespoon. Bring squash to fully prepared no need, as they will still be stewed with all the vegetables. Put the pan back on the stove and pour in a third of the vegetable oil. Place the prepared carrots and bell peppers in the heated oil. Fry the ingredients until golden brown and add them to the bowl with the onions and squash. Skip the fried vegetables along with tomatoes, dill and parsley through a meat grinder with a medium mesh, directly into a deep aluminum pan with a thick non-stick bottom. Add chopped chili and garlic to all ingredients. Place the pot of vegetables on the stove on high and bring to a boil. After boiling, screw the stove to the middle level and simmer the caviar for 20 - 25 minutes, not forgetting to periodically mix it with a wooden spatula. Per 2 minutes until ready, add hops to caviar - suneli, sugar, salt and black pepper to taste. Then set the pan off the stove and let the cooked caviar cool to room temperature. Season the cooled caviar with vinegar, mix thoroughly with a wooden spatula until smooth and transfer it to clean sterilized jars or any other containers that you choose to store caviar. Let the dish rest in the refrigerator 1 - 2 hours. And immediately before serving, place the caviar in a salad bowl or a deep bowl.

Step 3: serve squash caviar.

Squash caviar is served cold, placed in a salad bowl or a deep bowl. From above it can be sprinkled with chopped parsley, dill or green onions. Such caviar is universal, it is perfect as an addition to meat dishes, fish, boiled cereals and pasta. Squash caviar is pleasant to savor with fresh bread and various dishes from potatoes. Good choice for holiday table as well as everyday meals. Delicious, healthy and economical! Bon Appetit!

- − This type of caviar can be preserved. Prepare caviar according to the above recipe, place hot in sterilized jars and sterilize them in boiling water for half a liter for 15 minutes, a liter for 25 minutes. Then close the caviar jars with a preservation key, turn upside down and leave to cool for 2 to 3 days under a woolen blanket. store canned caviar in a dark, well-ventilated, cool place, this could be a cellar, basement, or pantry.

- − If you decide to preserve this type of caviar, do not forget to sterilize all the equipment with which you will do the preservation.

- − If you like the spicier look of caviar, you can increase the amount of chili and garlic to your liking.

- − Instead of fresh tomato in this type of caviar, you can add tomato paste, diluted with clean distilled water. For the above ingredients, 2 tablespoons of tomato paste per 300 grams of pure distilled water.

Vegetable caviar for the winter

Caviar can be prepared from various vegetables. Most Popular caviar from zucchini, eggplant or squash. These vegetables are very affordable, because they grow in almost every garden.

For cooking you will need fresh vegetables, herbs, seasonings and spices. Cooking methods vegetable caviar lots of. I want to offer a selection of trusted recipes, which includes several ways to prepare caviar from zucchini, squash and eggplant.

Caviar from zucchini. Recipe #1

Caviar composition:

For 1 kg of caviar you will need:

• zucchini - 700 g;
• carrots - 50 g;
• 1 head - onion;
• a glass of tomato puree;
• greens, pepper and salt to taste;
• granulated sugar - 1/3 tablespoon.

Caviar preparation:

1. Washed zucchini (medium-sized) cut into circles and fried in vegetable oil. (To avoid too much oil being absorbed, the mugs should be thick enough.)

2. Finely chopped carrots, white roots and onions are fried separately.

3. All vegetables are passed through a meat grinder and mixed.

4. Finely chopped greens, salt, sugar, ground pepper and tomato puree are added to them.

5. The prepared mass is heated in a saucepan to a boil and laid out hot in jars.

6. Seal and sterilize:

• half-liter jars - 1 hour 15 minutes;
• liter - 1.5 hours.

If the finished caviar turned out to be too liquid, it is boiled down a little.

The squash game. Recipe number 2

Prepare 6 jars with a capacity of 0.5 liters.

Caviar composition:

• Zucchini - 3 kg;
• Onion - 1 kg;
• Carrots - 1 kg;
• Salt - 1.5- 2 tablespoons;
• Sugar - 1 tablespoon;
• Tomato paste - 3 -4 tablespoons;
• Vegetable oil for frying;
• Garlic - 6- 7 cloves;
• Dill, parsley, freshly ground pepper.

Caviar preparation:

1. Wash vegetables, dry and peel.

2. Zucchini cut into cubes.

3. Grate carrots on a coarse grater.

4. Onion cut into quarter rings.

5. Fry the zucchini in a frying pan heated with vegetable oil.

6. Transfer the fried zucchini to a bowl (trying to keep the oil in the pan) and set aside.

7. Fry the onion in the same pan and also transfer it to the zucchini.

8. Then add a little oil, if required, and fry the carrots.

9. Grind zucchini, onions and carrots in a blender or scroll in a meat grinder and place in a saucepan or other thick-walled according to the court.

10. Put the saucepan on the fire, bring the mass to a boil, reduce the heat, cover and simmer for about 40 minutes.

11. 10 minutes before cooking, add salt, sugar, pepper, tomato paste, garlic and herbs to the vegetable mass.

12. Mix the caviar well, cover with a lid and continue to simmer for about 10 more minutes.

13. Arrange hot caviar in sterilized jars and roll up.

14. Wrap the jars and leave to cool completely, then put them in a cool place.

Caviar classic from zucchini. Recipe number 3

Caviar composition:

• 3 medium zucchini;
• 1 carrot;
• 1 head of onion;
• 2 red tomatoes;
• 2-3 cloves of garlic;
• salt, pepper, herbs to taste;
• vegetable oil for frying vegetables.

Caviar preparation:

1. We clean the carrots, cut into small cubes, put them in a pan with vegetable oil and fry for several minutes.

2. Add finely chopped onion and fry everything together until the onion is golden brown.

3. Peel the zucchini and remove the seeds. Finely chop the zucchini pulp and add to the onion-carrot roast.

4. Cut the tomatoes into cubes, add finely chopped garlic to them and put all this mass in a pan with the rest of the vegetables.

5. Mix the vegetable mass, add salt, pepper, herbs. Continue to simmer until all ingredients are soft.

6. Ready zucchini caviar must be hot, transferred to sterilized jars and rolled up. Caviar can be left in a coarse-grained form, or you can grind it with a blender. But this is all for an amateur.

7. Place the rolled cans in heat “under a fur coat” and leave to cool.

Store in a cool place: in the refrigerator or cellar.

TIP: When frying, be sure to stir the vegetables, as this will cook the vegetables evenly and the caviar will not burn.

Squash caviar. Recipe number 4

Caviar composition:

For 10 cans with a capacity of 0.5 liters.

• 6 kg of zucchini;
• 500 g of onion;
• 1 glass of sunflower oil;
• 100 g of 6% vinegar;
• 1-2 heads of garlic;
• parsley and dill to taste;
• salt and pepper to taste.

1. Wash the zucchini, remove the stem. Young zucchini can not be peeled.

2. Sliced ​​zucchini fry in vegetable oil.

3. Then, together with the purified raw onion and garlic, as well as dill and parsley, pass through a meat grinder.

4. Heat the sunflower oil in a thick-walled saucepan, put the vegetable mixture, add salt, ground black pepper and vinegar. Bring to a temperature (70 ° C) and transfer to prepared hot jars with a capacity of 0.5 liters.

5. Sterilize for an hour and a half, roll up.

Zucchini caviar with vegetables

Caviar composition:

• 2 kg zucchini;
• 350 g of onion;
• 1 head of garlic;
• 150 g parsley;
• 3/4 cup vegetable oil;
• salt, sugar, black pepper, lemon juice to taste.

Caviar preparation:

1. Boil zucchini fruits with unformed seeds in salted water. Finely grind.

2. Peel and chop onion and garlic.

3. Mix vegetables, adding vegetable oil, salt, sugar, black pepper, fresh lemon juice to taste.

4. Mix and place in sterilized jars.

Eggplant caviar with vegetables

Caviar composition:

For a liter jar:

• Eggplant 1 kg;
• 200 g of onion;
• 350 g of tomatoes;
• 200 g carrots;
• 100 g sunflower oil;
• 200 g parsley;
• Salt, pepper, sugar to taste.

Caviar preparation:

1. Eggplants, wash, peel, cut into strips, salt, mix and let lie for 30 minutes.

2. Then squeeze, transfer to a deep bowl with vegetable oil and, stirring, simmer until soft.

3. Cut the onion into thin strips and sauté with grated carrots, adding ground pepper and parsley.

4. Wash the tomatoes, scald, peel, chop and, in a separate bowl, stew with oil.

5. After that, mix the vegetables, salt, pepper, sugar and cook for 5 minutes.

6. Transfer the hot mass into jars, cover with lids and sterilize:

• half-liter - 10 minutes;
• liter - 20 minutes.

An alternative to sterilization is to place hot, rolled-up cans immediately under a fur coat.

Zucchini caviar with carrots and tomato paste

Caviar composition:

For 1 kg of caviar:

• 800 g of zucchini;
• 50 g carrots;
• 10 g of parsley root;
• 50 g of onion;
• 100 g of tomato puree;
• 5 g greens;
• salt, sugar, pepper to taste.

Caviar preparation:

1. Cut the washed zucchini, fry in vegetable oil and pass through a meat grinder.

2. Separately, fry the onion, tomato puree, adding the rest of the spices.

3. Then mix everything and simmer over low heat until cooked (until soft).

4. The mixture is laid out in jars and sterilized.

• Half-liter jars 20-25 minutes;
• Liter 35-40 minutes.

Caviar from zucchini and eggplant

Caviar composition:

Recipe for eggplant or squash caviar per 1 kg of the mixture:

• Eggplant and zucchini - 500 g
• Red tomatoes - 300 g
• Onion - 200 g

Caviar preparation:

1. Eggplants and zucchini are cut into circles, fried in oil and finely chopped.

2. Separately fry both onions and tomatoes.

3. All fried vegetables are thoroughly mixed, salt and bitter ground pepper are added to taste.

4. The mixture is heated in a saucepan to a boil.

5. Packed hot in jars and sterilized:

• 0.5 l - 75 min.;
• 1 liter - 100 minutes.

Caviar from squash. Recipe #1

Caviar composition:

• For 1 kg of squash;
• 500 g of onion;
• 2 cloves of garlic;
• 5 g of dill and parsley;
• 100 g of vegetable oil;
• 10 g of sugar;
• 20 g of salt;
• 35 g of 6% vinegar.

Caviar preparation:

1. Squash cut into pieces 1.5 cm thick, fry in vegetable oil, pass through a meat grinder.

2. Onion cut and fry.

3. Mince garlic and rub with salt.

4. Finely chop the greens.

5. Mix all the vegetables, fill the jars with the mixture and sterilize in boiling water:

• Half-liter jars - 75 min;
• liter - 90 min.

Seal the jars, turn the lids down and leave to cool completely.

Caviar from squash. Recipe number 2

Caviar composition:

• For 1 kg of squash;
• 100 g of onion;
• 15 g of dill and parsley;
• 50 g of garlic;
• 3 g black ground pepper;
• 100 g vegetable oil (for frying onions);
• 20 g of salt;
• 10 g of sugar;
• 2 table spoons of 9% vinegar.

Caviar preparation:

1. Squash cut into slices 1.5-2 cm thick.

2. Boil in an enamel saucepan, stirring from time to time.

3. Add fried onions, crushed garlic, chopped greens to boiled squash.

4. Mix the mixture, arrange in jars, sterilize in boiling water:

• half-liter jars - 50 minutes;
• liter - 60 min.

Cork, turn the lids down, leave to cool.

Zucchini caviar with onion and garlic

Caviar composition:

• For 1 kg of zucchini;
• 100 g of onion;
• 100 g sunflower oil;
• 3 cloves of garlic;
• 1 teaspoon of 9% vinegar;
• 2-3 stalks of parsley and dill;
• 1 g ground red or black pepper.

Caviar preparation:

1. Prepared zucchini cut into slices 1-1.5 cm thick, fry in vegetable oil until golden brown and pass through a meat grinder.

2. Fry the onion in vegetable oil until golden brown.

3. Grind the garlic with salt.

4. Cut parsley and dill greens.

5. Mix zucchini with prepared seasonings, put in jars and sterilize in boiling water:

• Half-liter jars - 40 minutes;
• Liter - 50 min.

Zucchini caviar with tomatoes and sweet pepper

Caviar composition:

• For 3 kg of zucchini;
• 1 kg of sweet pepper;
• 1 kg of ripe tomatoes;
• 150 g parsley;
• 200 g of sugar;
• 80 g of salt;
• 400 g of vegetable oil;
• 6 peas of allspice;
• 100 g of 9% vinegar.

Caviar preparation:

1. We prepare the marinade: the tomatoes, passed through a meat grinder, are put in a saucepan, finely chopped parsley, sugar, salt, vegetable oil, allspice peas are added and brought to a boil. Boil 10 minutes.

2. Then add diced zucchini (peeled), Bell pepper, cut into small pieces, and boil for 45-50 minutes.

3. Vinegar is added to the pan 1 minute before readiness, packaged in hot, sterilized jars and pasteurized:

• Half-liter jars - 15 minutes;
• Liter jars - 25 min.

Bon Appetit!

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