INGREDIENTS

• Bow 1 Kilogram
• Carrot 1 Kilogram
• Zucchini 3 Kilograms
• Head of garlic 1 Piece
• Sugar 1 tbsp. spoon
• Vegetable oil To taste

for frying

• Salt, pepper, herbs To taste

1. First of all, all vegetables need to be fried. Better to do it individually. Wash, cut the courgettes into cubes and fry them in several stages in a pan with vegetable oil. Transfer the fried zucchini to a container with a thick bottom.

2. Peel and chop the onion, fry it until light golden brown and transfer to the courgettes.

3. Finally, fry the grated carrots until soft.

4. Add the minced garlic. Cover the vegetables and leave to simmer for half an hour.

5. Then grind until smooth using a blender or meat grinder.

6. Add salt, pepper, chopped herbs and other spices if desired. Mix everything thoroughly and leave to simmer for about 20 minutes.

7. Finally, add sugar, mix thoroughly and place the caviar in sterilized jars. Wrap up, leaving the jars upside down until they cool completely.

I want to recommend to all fans of blanks to pay attention to this recipe. Zucchini can be used to make many different dishes, and caviar will become great snack, when fresh vegetables can not found.

Zucchini caviar without tomato paste for the winter

Squash caviar- probably the most common preparation for the winter. Someone loves spicy caviar others prefer a mild flavor. For some, it is inconceivable without a large amount of carrots, while others love a rich tomato flavor. But in any case, this preparation is not only tasty, but also useful. Almost all vitamins and a very rich mineral composition with a low calorie content makes this product irreplaceable. And the simplicity of preparation and a small assortment of inexpensive products, which is required for this, will appeal to any housewife.

Usually squash caviar is prepared with the addition of tomato paste... But not everyone likes its taste. You can replace it with fresh tomatoes. If they are contraindicated for health reasons or are simply not a favorite vegetable, you can cook this preparation without tomato ingredients at all. Zucchini caviar without tomato paste is also very tasty and useful product... Spices will add pungency to this dish, and vinegar or citric acid will give a pleasant sourness, which gives not only taste harmony, but also does not allow the product to deteriorate during storage.

Zucchini caviar without tomato paste

This preparation can be done quickly, the cooking process itself is simple and even novice cooks can handle it. The set of products is minimal.

For 3 kg of zucchini of any degree of maturity, you will need:

• carrots - 1 kg, you can take large vegetables;
• bell peppers - 4 pcs., medium size;
• onions - 600 g;
• garlic - 10 cloves;
• salt - 1 tbsp. spoon;
• ground black pepper - 1 tsp;
• refined lean oil - 200 ml.

All vegetables, except for onions and garlic, wash, peel, cut into small pieces and boil until soft.

Cut the onion into half rings and fry in oil until golden brown. All vegetables, together with onions, are chopped to a puree state using a meat grinder or blender.

Put the vegetables in the bowl in which the caviar will be cooked, season them with pepper, salt and chopped garlic. Cook for about 40 minutes. The fire should be small. Do not cover the pan with a lid so that the liquid evaporates and the vegetable mixture can thicken.

We pack the caviar immediately after cooking in sterilized, always dry jars and seal with sterile lids. Banks with this blank must be insulated for 24 hours.

If there is no cool room for storing canned food, so that caviar does not deteriorate better in each jar, add a teaspoon of 9% vinegar to liter jar they need to add 2 spoons.

Caviar without tomatoes, but with mayonnaise

There are no tomato ingredients in this recipe either. Preservation and some pungency is provided by the addition of vinegar and mayonnaise. Hot red peppers also add a spicy note, adding expressiveness to the neutral taste of courgettes. But there are no carrots in this recipe at all.

For 3 kg of young zucchini you will need:

• onions - 0.5 kg;
• sugar - ¼ glass;
• salt - 2 tbsp. spoons without a slide;
• vinegar 9% - 2 tbsp. spoons;
• hot red ground pepper - a quarter teaspoon;
• mayonnaise - 1 pack weighing 250 g.

Even very young zucchini is better to free from the skin. Cut them into medium-sized pieces and boil them in water for half an hour.

With stirring, they will quickly settle and be completely covered with water.

While the zucchini is boiling, cut the peeled onion into medium cubes and fry in vegetable oil, you do not need to brown it.

We drain the water from the zucchini, add the onion to them and turn the vegetables into mashed potatoes in any convenient way. Add all the other caviar components to it and cook everything together. The cooking process is long, it takes 2 hours, but if you cook less, the workpieces may deteriorate.

Packaged vegetable mix with mayonnaise immediately after cooking. Banks must be dry and must be sterilized. The same applies to the lids with which we roll up the cans.

V following recipe there is not even vinegar, but there are greens. It not only enriches the preparation with vitamins, but also gives it a special taste.

Zucchini caviar with herbs

For 1.5 kg of zucchini you will need:

• carrots - 100g;
• onions - 100 g;
• parsley - 20 g;
• dill sprigs - 10 g;
• vegetable oil - 80 ml;
• sugar and salt 1 tbsp. a spoon with a small slide;
• Season with ground black pepper to taste.

The cooking process is very simple. Wash all vegetables, peel, cut into pieces and fry in oil.

Grind with a meat grinder. Add finely chopped herbs and all the other ingredients of the recipe. Simmer the vegetable mixture for half an hour. Since we do not add vinegar to the workpiece, the jars filled with caviar will have to be sterilized. This is done for 35 minutes in a water bath with a barely visible boil of water.

There is no tomato paste in this recipe, but there is fresh tomatoes... Flour and mustard give a zest to the workpiece. If you do not add it, then these canned food can be eaten even by small children.

Courgette caviar with flour and mustard

To prepare such a yummy, you will need 2 kg of young zucchini:

• onions - 0.5 kg;
• tomatoes - 0.5 kg;
• garlic - 4 cloves;
• carrots - 300 g;
• refined lean oil - 100 ml;
• ready-made mustard - 1 tbsp. spoon;
• flour - 2 tbsp. spoons so that there is a slide;
• sugar and vinegar 9% - 1 tbsp. spoon;
• salt - 1.5 tbsp. spoons.

We cut the onion and fry it in vegetable oil. We use a blender to chop the tomatoes.

Three carrots and add them and tomatoes to the onion. Fry everything together over medium-high heat for about 20 minutes. We cut the peeled zucchini into small pieces and send them to the rest of the vegetables. Add salt and simmer under the lid for about 40 minutes. The fire should be small. Remove the lid and let the liquid boil. This will take about half an hour. To chop the garlic, add half a tomato to it.

You can do this with the juice from the preparation. Add flour, mustard and a tablespoon of water to the garlic, mix well. The resulting gruel must be added to vegetables. At the same time, season the dish with sugar. Let it boil for a minute.

Now we are making mashed vegetables. A blender works best for this. Boil the finished puree for 5-7 minutes and immediately fill it in sterilized jars. We seal hermetically with sterile lids.

Zucchini caviar has universal use. It can be served as a side dish to meat dish... Good caviar with boiled potatoes... She will be a great snack for festive table... If spread on bread, it will serve as an excellent sandwich, especially if the bread is lightly fried beforehand.

In a word, these canned food, simple to prepare, in winter will be a lifesaver for any housewife.

Zucchini caviar without tomato paste: recipes with photos.

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There are many ways to cook homemade squash caviar, but, given the addictions of my home, I cook caviar with carrots and without adding tomato paste. The billet turns out to be tender, with a slight sourness and a pleasant aftertaste.

I usually cook in small portions - this is convenient, because all the vegetables are quite voluminous. The equipment for canning is extremely simple: to chop vegetables you need a food processor, a frying pan, a saucepan for stewing caviar and a sterilizer for cans. Total caviar yield - 1200 gr.

I took one and a half kilograms of zucchini, a pound of onions and fresh carrots, two large yellow tomatoes... I didn't add tomato paste at all! For stewing carrots and onions, I used vegetable oil... In total, 1 tbsp is needed for this number of zucchini. salt and sugar, ½ tsp. citric acid.

How to make squash caviar without tomato paste

She peeled the carrots, cut them into pieces, and turned them twice on a food processor.

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I put the carrots in a frying pan with butter, simmer under a closed lid for 15 minutes.

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I washed the tomatoes, removed the stalk and cut each tomato into 6 pieces.

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She cut off the skin from the zucchini, removed the pulp with seeds. Chopped on a combine with tomatoes.

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I put it in a saucepan, added the carrot-onion mixture, salt, sugar and citric acid... She simmered under the lid for 20 minutes, after which she put them in jars sterilized in a water bath and sealed them.

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Zucchini caviar, harvested without a tomato, is stored until the new year in an underground or garage pit, but if there is a large refrigerator for blanks, then it is better to store it in it.

There are many ways to cook homemade squash caviar, but, given the addictions of my home, I cook caviar with carrots and without adding tomato paste. The billet turns out to be tender, with a slight sourness and a pleasant aftertaste.

I usually cook in small portions - this is convenient, because all the vegetables are quite voluminous. The equipment for canning is extremely simple: to chop vegetables you need a food processor, a frying pan, a saucepan for stewing caviar and a sterilizer for cans. Total caviar yield - 1200 gr.

I took one and a half kilograms of zucchini, a pound of onions and fresh carrots, two large yellow tomatoes. I didn't add tomato paste at all! I used vegetable oil to stew carrots and onions. In total, 1 tbsp is needed for this number of zucchini. salt and sugar, ½ tsp. citric acid.

How to make squash caviar without tomato paste

She peeled the carrots, cut them into pieces, and turned them twice on a food processor.

I put the carrots in a frying pan with butter, simmer under a closed lid for 15 minutes.

I washed the tomatoes, removed the stalk and cut each tomato into 6 pieces.

She cut off the skin from the zucchini, removed the pulp with seeds. Chopped on a combine with tomatoes.

Zucchini caviar, harvested without a tomato, is stored until the new year in an underground or garage pit, but if there is a large refrigerator for blanks, then it is better to store it in it.

Summer is not complete without preparations for the winter, and preparations are not complete without squash caviar. It just so happened, especially for those gardeners, on whose beds the fruits of zucchini appear non-stop! Whether spicy or sweet - the treasured jar of inviting squash caviar will delight everyone in the winter cold!

Today we do not cook according to standard recipe, and without tomato paste, since it is it that is most often added to caviar from zucchini. It also gives its special taste to the appetizer and, of course, color! But we can easily do without pasta.

To prepare squash caviar without tomato paste, in addition to the main ingredient, you will first of all need other vegetables: carrots, onions, garlic, peppers and tomatoes - together they will make the taste of the appetizer richer and brighter. I advise you to use vegetable oil for taste, because it affects the calorie content of the product, and of course the taste too. Add greens (dill) to the caviar, as well as spices - salt, sugar, black pepper, Bay leaf... I also used a seasoning of dried sweet and hot peppers and tomato. She brought spice and color to my dish.

From this amount of ingredients, I got one half-liter jar and half a bowl, which was used for testing. Of course, it is more convenient to make such blanks immediately in a large number and twist a few cans. Therefore, if you wish, you can double or triple the amount of ingredients.

By the way, I will cook the caviar first in a basin, and then in a multicooker - the caviar is perfectly stewed in it and does not burn. However, any large saucepan is suitable for this dish - a thick-bottomed one is better.

Well, let's get started!

We wash and peel the vegetables. Cut the zucchini into small pieces.

Cut the carrots in semicircles.

Cut the onion into large cubes.

Cut the pepper into small pieces.

We transfer the vegetables to a large saucepan or bowl, pour in water, add bay leaves to taste and set on fire.

Simmer over low heat, stirring occasionally, for 40-50 minutes. During this time, the vegetables will become soft, almost all the liquid will boil away.

We discard the finished vegetables in a colander, let the liquid drain. We take out the bay leaves.

Peel the tomato, cut it arbitrarily.

Scrolling vegetable stew, as well as tomato and garlic through a meat grinder.

We transfer the mass to the multicooker bowl or to the same pan / basin. Add spices: salt, sugar, black pepper and seasoning to taste. Pour in vegetable oil, add herbs.

Stir and put on a small fire, or set the multicooker to a mode suitable for extinguishing.

Bring to a boil and cook for 30 minutes. During this time, the liquid will boil away, the mass will become homogeneous.

We put the prepared caviar in sterilized jars, close the lids, cool and store in the refrigerator.

Or immediately serve cold or hot!

Zucchini caviar without tomato paste is ready! Bon Appetit!