Home Salads and snacks Thick squash caviar with starch for the winter. A simple recipe for winter squash caviar in a slow cooker. Recipe for squash caviar according to GOST

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Thick squash caviar with starch for the winter. A simple recipe for winter squash caviar in a slow cooker. Recipe for squash caviar according to GOST

Many housewives prepare squash caviar for the winter, despite the certain labor intensity of the process. After all, almost everyone likes this snack, and they eat it faster than all other canned foods. The classic recipe for caviar, the taste of which is familiar to many from childhood, has been improved. As a result, such culinary masterpieces as finger-licking caviar and caviar with mayonnaise appeared; housewives learned how to make an appetizer similar to a store-bought one, and figured out how to make it easier in a slow cooker. But no matter what recipe is chosen, the technology for preparing zucchini caviar at home will be identical.

Cooking features

Before you start making canned zucchini, it makes sense to familiarize yourself with the general recommendations.

Vegetables that ripen in June-July are not very suitable for winter preparations. Preference should be given to zucchini that ripen in August or even September.
The most delicious canned food is made from young zucchini up to 20 cm long. You don’t even need to peel them - just wash them well, cut off the stem and spout. However, older zucchini is also suitable for making caviar. They must be peeled, cut, and the seeds removed with a spoon.
To prevent the caviar from being watery, it is advisable to remove excess juice from the zucchini. This is done like this: add a little salt to the chopped zucchini, stir the mass, and after a quarter of an hour squeeze out the released juice.
The composition of squash caviar must include ingredients such as carrots and tomatoes, which are even more often replaced with tomato paste. Without them, the dish will not have its usual appetizing red color.
In accordance with most recipes, products are ground before or after cooking. If you simply boil them until soft, the consistency will not be tender enough.

The rest depends on personal preferences and which recipe is taken as a basis.

Classic recipe for squash caviar

zucchini – 3 kg;
carrots – 1 kg;
onions – 1 kg;
tomato paste – 50 ml;
salt – 30 g;
granulated sugar – 20 g;
citric acid – 10 g;
vegetable oil – 0.2–0.25 l.

Cooking method:

Wash the young zucchini, cut into discs about 1 cm wide, add salt (no more than a teaspoon of salt for all zucchini), leave for a quarter of an hour, squeeze out the excess juice.
Fry in oil on both sides. Don’t skimp on oil: firstly, burnt zucchini will spoil the taste of the snack, and secondly, oil helps to better preserve canned food stored for the winter.
Peel the onion, cut into thin half rings or small pieces.
Grind the carrots on a coarse grater.
Fry onions and carrots.
Pass all the fried vegetables through a meat grinder. Place the vegetable mass in a saucepan, preferably with a thick bottom.
Place tomato paste in the same pan, add sugar and salt, citric acid.
Place over low heat, bring to a boil and, stirring occasionally, simmer for 15 minutes.
Place into jars prepared in advance (washed, sterilized, dried). Roll them up with lids and turn them over. Wrap in a woolen blanket and wait until it cools completely. Afterwards you can put them away for the winter.

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

Zucchini caviar "You'll lick your fingers"

zucchini – 3 kg;
carrots – 1.5 kg;
onions – 0.75 kg;
vegetable oil – 150 ml;
vinegar (9 percent) – 60 ml;
tomato paste – 0.35 l;
sugar – 0.15 kg;
salt – 60 g;
water – 0.18 l.

Cooking method:

Wash and peel the vegetables. If the zucchini is not quite young, remove the seeds.
Cut the zucchini into cubes, the onion into pieces of any shape, and coarsely grate the carrots.
Place the vegetables in a thick-bottomed saucepan, add water, and turn on the heat. Once boiling, cook the vegetables, stirring frequently, for 40 minutes.
Cool the vegetable mass slightly and puree it using a blender. It is most convenient to use a submersible one for this.
Place the vegetables back into the same pan if you removed them from it. Add tomato paste, vegetable oil, vinegar, add sugar and salt.
Bring the mixture to a boil again and simmer for 15 minutes.
Place in sterilized jars, seal, and wrap. After the jars have cooled, they can be stored in the pantry until winter.

The advantage of this snack is that the products are not fried, pepper and vinegar are not added, however, the taste of the caviar is quite rich.

Squash caviar like in childhood

zucchini – 3 kg;
onion – 1 kg;
carrots – 1 kg;
garlic – 6–8 cloves;
salt – 40 g;
sugar – 40 g;
table vinegar (9 percent) – 40 ml;
tomato paste – 80 g;
dill (fresh) – 100 g;
parsley (fresh) – 100 g;
ground black pepper – 5 g;
vegetable oil – 200 ml.

Cooking method:

Prepare the jars by sterilizing them well. Pour vegetable oil at the rate of 5 ml per jar (regardless of its volume).
Peel the washed zucchini and cut into cubes.
Peel the onions, carrots, garlic.
Finely chop the onion, grate the carrots, pass the garlic through a press.
Wash, dry the greens, chop finely.
Fry the zucchini in a large amount of oil in one pan, and the onions and carrots in another.
Place the vegetables in a colander to drain excess oil and place in a saucepan. Put some greens in there. Puree everything together using an immersion blender.
Boil the vegetable mixture for 40 minutes over low heat.
Add vinegar, tomato paste, garlic, pepper and simmer for another 10 minutes.
Place in jars, cover them with lids, but do not roll them up yet.
Place a towel in the pan, place the jars on it, pour water up to the hangers of the jars. Sterilize the eggs for 15 minutes.
Pour a teaspoon of oil into each jar and roll up the lids.
Turn over, wrap, and let cool completely. Can be stored all winter at room temperature.

This caviar has a taste that is familiar to many from childhood, and is moderately spicy.

Squash caviar just like in the store

zucchini – 3 kg;
carrots – 0.75 kg;
onions – 1 kg;
tomato paste – 0.12 kg;
wheat flour – 90 g;
parsley root – 3 pcs.;
salt – 80 g;
vinegar (9 percent) – 50 ml;
sunflower oil – 250 ml.

Cooking method:

Wash the zucchini, peel it, remove the seeds, mince it and cut it into cubes.
Peel the onions, carrots and parsley root. Grate them or also pass them through a meat grinder, placing them in a separate container.
Pour 0.2 liters of oil into a saucepan, add zucchini puree, add salt and simmer, stirring until excess liquid is gone.
Fry the onion, parsley and carrots in the remaining oil. Add tomato paste and vinegar to the frying. Simmer covered for 5 minutes.
Transfer the roast to the zucchini, stir, fry together for 5 minutes.
Add flour little by little, stir, fry everything together with flour for 5 minutes.
Divide the mixture into pre-sterilized jars.
Place the jars in a pan of water, covering with boiled lids, and sterilize for 20 minutes.
Remove the jars and roll up the lids using a special key. Leave to cool at room temperature.

What makes this appetizer similar to store-bought caviar is flour, which is rarely added to homemade winter preparations. It should be borne in mind that it increases the calorie content of the dish, but not its benefits.

Squash caviar with mayonnaise

zucchini – 2 kg;
carrots – 0.2 kg;
onion – 0.3 kg;
mayonnaise (high-calorie) – 0.2 l;
vegetable oil – 80 ml;
tomato paste – 0.2 l;
table vinegar (9 percent) – 30 ml;
sugar – 30 g;
salt – 20 g;
paprika – 3 g;
ground black pepper – 2 g.

Cooking method:

Cut the peeled onion into rings and grate the carrots. First fry one onion in oil, then adding carrots to it, fry them together for 5 minutes. Grind using a blender.
Wash the zucchini, peel it, and remove the seeds. After cutting into cubes, pass through a meat grinder or chop using a food processor.
Place everything together in a large saucepan and simmer for two hours, stirring constantly so that the caviar does not burn.
30 minutes before turning off, add mayonnaise, tomato paste, oil, 10 minutes - paprika, black pepper and vinegar.
Place the snack in jars (they should be sterilized in advance). Cover with lids.
Place the jars in a pan of water and sterilize for 15 minutes.
Cover the jars with lids. Once the snack has cooled (at room temperature), it can be stored in the pantry. If the caviar is planned to be stored in the refrigerator, then it does not need to be sterilized before seaming.

Caviar has a unique taste, thanks to which it has gained many fans.

Squash caviar with spices in a slow cooker

young zucchini – 0.75 kg;
onions – 0.25 kg;
carrots – 0.35 kg;
bell pepper – 0.25 kg;
tomatoes – 0.35 kg;
sunflower oil (refined) – 60 ml;
vinegar (9 percent) – 30 ml;
garlic – 3 cloves;
sugar – 5 g;
salt – 5 g;
curry – 5 g;
nutmeg – 5 g;
ground coriander – 5 g;
pepper mixture – 5 g.

Cooking method:

Chop the garlic and onion as finely as possible.
Pour oil into the multicooker bowl, add onion and garlic, and turn on baking mode for 5 minutes.
Pour boiling water over the tomatoes, remove the skins from them, remove the seeds from them, rub the pulp through a sieve.
Pour salt, sugar, spices into the tomato puree, stir everything and add this mass to the onions and garlic. Add vinegar.
Turn on the multicooker for 5 minutes, selecting the stewing mode.
Finely chop the young zucchini and other vegetables (it’s even better to grate the carrots), put them in the slow cooker, stir and turn on the device in the “Stew” mode for 75 minutes.
While the vegetables are stewing, prepare the jars by sterilizing them in the oven or steaming them and letting them dry.
Place the finished caviar into jars, seal them, turn them over, wrap them, and let cool. There is no need to sterilize snacks in jars.

This recipe is not only simple, but also savory. The abundance of spices gives the appetizer a unique taste.

A simple recipe for squash caviar

zucchini – 1.5 kg;
carrots – 0.5 kg;
onion – 75 g;
tomatoes – 0.5 kg;
bell pepper – 0.5 kg;
table vinegar (9 percent) – 20 ml;
vegetable oil – 20 ml;
salt – 20 g.

Cooking method:

Finely chop the onion and fry until golden brown.
After washing and peeling, cut carrots, peppers, and zucchini into small pieces.
Scald the tomatoes with boiling water, peel them, remove the seeds, and grind the pulp through a sieve.
Boil the vegetables, except tomatoes, until soft, remove from the pan, and chop with a blender.
Mix with onion, salt and vinegar, tomato puree, simmer together for 30 minutes.
Place in sterilized jars and seal them.

Squash caviar prepared according to this recipe is low in calories and will certainly appeal to adherents of a healthy diet.

Video: squash caviar, like in the USSR

I’ve already sealed 4 servings for the winter and will be making more!

Video: squash caviar, harvesting for the winter without sterilization

From the many recipes for squash caviar, it’s not difficult to find one that will become your favorite. You can try to create your own “signature” recipe, but you shouldn’t prepare a lot of snacks according to an invented recipe: it is better to supplement the experimental sample with several jars of snacks made according to one of the proven recipes from those collected in this material.

Both options do not require sterilization of the workpieces. Place hot caviar into sterilized jars and roll up. Store in a dark place at room temperature.

The main composition of the snack pleases with budget vegetables - zucchini, carrots, onions. Easy to buy, low price and absolutely clear taste. An ideal choice for processing a rich harvest, with a nostalgic note of a happy childhood. We also remember sandwiches and potatoes accompanied by zucchini caviar.

For both blanks. Use any sterilization method: oven, steam, microwave. Just fill the lids with boiling water.

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Squash caviar with tomato paste

A simple and quick recipe for the winter. This is the case when at home, without sterilization, you get a snack that easily competes with the sample in the store. At the same time, you are completely confident in the composition. No dubious stabilizers or mysterious E-sheks.

Cooking time - up to 1 hour

We need:

We weigh all vegetables in their peeled form.

Zucchini - 2-2.5 kg
Carrots - 4-5 pcs. (0.9-1 kg)
Onions - 2-3 pcs. (0.9-1 kg)
Tomato paste - 100-120 g (4-5 tablespoons)
Sunflower oil (odorless) - 140 ml (9-10 tbsp. spoons)
Black pepper (ground) - 2 pinch
Salt (coarsely ground, pure) - up to 1.5-2 teaspoons (to taste)
Sugar - 1-2 tbsp. spoons (optional)
Vinegar (table, 9%) - 1 tbsp. spoon (optional)

Important details:

This amount will make 4 500 ml jars. We recommend rolling up a maximum of 700 ml containers.
To be sure of the yield, take more ingredients from the list. As a last resort, you will have a little caviar left for lunch. It is delicious even when warm.
If you need a shock batch of jars (6, 8...), multiply the components accordingly - by 3, 4, etc.
We choose domestic, high-quality, thick tomato paste.

How to cook.

We use any zucchini: wash and peel the skin. We leave the young ones with the seeds, and remove the core with the seeds from the old, slightly overripe ones.

Three large vegetables. Your choice: a large regular grater, a vegetable attachment on a meat grinder or a food processor.

Wash the carrots, peel them and grate them too - similar to zucchini. Peel the onion and cut into small cubes.

We put all the prepared vegetables in the bowl where we will simmer the caviar, and add all the oil. Use a method convenient for you - a saucepan on the stove or a slow cooker. Zucchini caviar according to this recipe always turns out “finger-licking good!”

Usually the only difference is the cooking time so that all the vegetables become soft.

With moderate heating on the stove - 40-60 minutes, periodically stirring with movements from bottom to top.
In a multicooker, “Stewing” or “Baking” mode - from 35 to 45 minutes.

After removing from heat, chop the vegetables to the desired consistency. We like to use a blender; a regular immersion blender will do. Uniform texture or small pieces - your choice.

Add tomato paste to the mixture and mix well. You can add salt - 1 pinch, be sure to take a sample after each one. If the tomato paste is sour, you may need sugar. We also add black pepper, preferably freshly ground, but be careful: it is the most spicy.

At this stage, be guided by your taste. It is the privilege of artists to try and bring it to a subjective ideal!

Having finished with the additives, return the almost finished squash caviar to the heating dish and simmer over low heat for another 10-15 minutes. Attention! Count from the start of gurgling.

Note: beneficial accents.

Towards the end of cooking, you can add 2-3 cloves of garlic (pass through a press). Or a couple of tablespoons of chopped greens (dill, parsley).
It would also be logical to add vinegar 5-10 minutes before removing from heat - up to 1 tbsp. spoon for the indicated ingredients. This will increase the shelf life of the finished caviar and, most likely, will require mandatory adjustment of sweetness. Throw in a pinch of sugar, stir, taste. So we bring it to taste.

Place the finished hot caviar on dry sterilized jars(2 pcs. 500 ml each) - to the very top. We close with the usual lids (self-screwing or simple with a sealing key). Turn the jars over and wrap them to cool slowly. After 24 hours we put it away for storage in a dark closet.

Fried zucchini caviar with tomatoes and bell peppers

Another sample from the “must have” collection among elementary preparations, wonderful in taste and price. A little patience will be needed. We will pre-order vegetables fry separately. In addition to the main ones, we will need tomatoes and bell peppers.

All the efforts are not in vain! This squash caviar turns out to be exactly the kind that will not do without licking your fingers and life-affirmingly smacking your lips when tasting it with your family. Uninhibited delight is the best praise for the hostess.
Let's cook!

Time - 1 hour 20 minutes

For 1 liter of caviar we need:

Weigh vegetables in their peeled form
Zucchini - 1 kg
Tomatoes - 300 g
Bell pepper - 300 g
Carrots - 200 g
Onions - 100-150 g
Garlic - 3-4 cloves
Sugar - 1 tbsp. spoon
Salt - 2 teaspoons
Citric acid - ¼ teaspoon (diluted in 1 tablespoon of water)
Vegetable oil for frying
Black pepper (ground) - to taste

Important details:

It's better to roll up in 2 jars of 500 ml. Need more? increase the components proportionally.
Choose tomatoes and bell peppers that are juicy and not the cheapest. The latter must be red, orange or yellow, of course with thick walls to make it easier to clean.

Preparing vegetables.

With zucchini, everything is as usual: we simply clean the young ones, and cut out the seeds from the old ones. We cut the main character into small cubes, so it’s faster to fry.

The tomatoes need to be peeled. Make a couple of cuts crosswise with a knife and pour boiling water over the tomatoes, leaving them in hot water for 1-2 minutes. Then put it in cold water and easily remove the skin by prying it off with a knife. And cut into cubes again.

Peppers (sweet and thick-walled!) are more difficult to peel, but it is advisable to do so. Afterwards we will remove the seeds and white membranes and cut the pepper into small cubes.

Without fanaticism!

If you're too lazy to bother, bell pepper you don't have to clean it. But then, at the penultimate stage, puree the caviar until completely homogeneous texture without the slightest bits. You will need a blender with at least 600 rpm.

For those who are patient, there are three ways to peel bell peppers.

First, we clean the peppers with a very sharp vegetable peeler, with minimal capture of the pulp.
Second - load the peppers into an oven preheated to 180 degrees, keep there for 20-30 minutes. Then take it out and put it in a tightly sealed pan or plastic bag. The pepper will cool and at the same time the thin skin will come off. It's easy to pry on and take off.
The third method is for owners of gas stoves: put the pepper on the burner and burn it on all sides over an open fire. Don't be afraid, the scorch marks will form until black. We hide the pepper in a bag for 10 minutes (tie it up!) and take out the vegetable with “wrinkles” and black bubbly scales where the marks were. This is the skin that can be easily scraped off with a knife.

Finely chop the garlic. What remains are the onions and carrots, the preparation of which is obvious: we clean and chop into cubes. The Berner grater always helps us out.

For frying, it is best to cut all vegetables into approximately the same size. But you can save time and grate the carrots and press the garlic through a press.

Roasting vegetables for caviar.

The beauty of this zucchini story is that we roast the vegetables separately. There, their flavor accents are better revealed, and the finished snack turns out more rich.

Pour a little oil into a deep, comfortable frying pan and fry 3-5 minutes each ingredient. Onions and garlic can be combined.

You can work in several pans at once. Or place vegetables in one frying pan one after another, adding oil in small portions. We need moderate heat and constant stirring. Alas, the taste of burnt vegetables will be felt in the finished dish.

Simmer, puree, boil and seal in jars.

We collect the sauteed vegetables together in one saucepan and season all seasonings- salt, pepper, sugar and citric acid dissolved in water. The quantities in the recipe are arbitrary. In the next step you will taste the puree and you can add any of the seasonings.

To wrap, simmer seasoned vegetables over low heat with a lid- 1 hour . Stir regularly to prevent burning. For caviar that we prepare for the table, 40 minutes of simmering is enough.

Ready vegetables are needed puree. Blender is a great helper! Transfer to a bowl, puree at low and then high speed and taste. Here he is! Another moment bringing to taste- according to personal preferences. You can use whatever you like, including greens.

To remove excess moisture, puree from a blender return to the saucepan and keep it at a low boil for another 5 minutes. Be sure to taste it and, if necessary, add a whisper of sugar/salt/acid again.

Caviar is ready! Sterilized jars are waiting for her. We'll get by again without sterilization. We loaded the hot caviar into the jars, screwed on the lid (tfist-off or with a machine) and placed it upside down under insulation for 1 day.

Leave a little snack for testing. An important nuance: the taste is revealed to its maximum after infusion in the refrigerator - 1 day, in a tightly closed jar. So you will see for yourself that the recipe for zucchini caviar for the winter with frying of the components will beat store-bought caviar. It's hard to resist licking your fingers while tasting your favorite snack!

We'd love to hear the best secrets you use.

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The first acquaintance with squash caviar occurs in early childhood. Well, who didn’t eat it in kindergarten or school? And store-bought zucchini caviar for the winter with tomatoes is a frequent guest. But how to make this dish yourself? It's actually simple. Almost every housewife has her own special recipe in her arsenal, but you always want to try something new.

This recipe is good with the minimum amount of ingredients. Caviar is prepared essentially from what is available in almost every home. But this does not spoil its taste at all. The caviar turns out tender and appetizing. The same as we remember her from childhood.

You will need:

5 kg. young zucchini;
700 gr. juicy carrots;
700 gr. young onion;
1 kg. tomatoes;
a couple of st. l. salt;
3 tbsp. l. sand sugar;
100 gr. vinegar (preferably apple cider vinegar);
a couple of two hundred gram glasses of butter.

A simple recipe for winter squash caviar:

The zucchini must be washed and the skin removed from it.
Large seeds are removed and the vegetable is cut into thin slices.
Carrots are naturally also washed, peeled and chopped using a grater.
The onion is peeled from the husks on it and cut into thin halves of rings.
The prepared components are poured into one bowl, salted, mixed and infused for at least a quarter of an hour.
Oil is poured into a container suitable for further cooking and heated.
Add all the vegetables to the hot oil and simmer on the stove for about half an hour.
The tomatoes are washed and chopped. A meat grinder is ideal for this.
Cooked tomato puree and vinegar are added to the vegetables.
The whole mass simmers for at least a quarter of an hour.
To create a homogeneous mass, the finished product is crushed with a blender and boiled again.
Jars are prepared, washed using soda and be sure to sterilize.
The finished dish is placed in a heat-treated container and instantly rolled up with lids.

Tip: It is best to use young vegetables to prepare caviar. In addition to the fact that the seeds are practically invisible in them, they are also juicier and more pleasant to the taste. And we are talking not only about the main component (zucchini), but also about other products involved in the preparation of this dish.

Squash caviar with tomatoes for the winter

Adding pumpkin to the composition in itself arouses interest. And if you also take into account that the vegetables are pre-baked, then it’s not difficult to guess how tasty and aromatic this caviar will be. And it's thick, too. Baked vegetables acquire a specific aroma that is simply impossible to achieve with regular frying or boiling.

You will need:

a couple of young zucchini;
a couple of carrots;
5 pieces. medium ripe tomatoes;
a couple of sweet peppers;
3 pcs. young onion;
half kg. pumpkins;
6 cloves of early garlic;
3 tbsp. l. sand sugar;
1 tbsp. l. salt;
3 chili peppers;
quarter 200 gr. glasses of oil.

Squash caviar with tomatoes for the winter recipes:

Zucchini and pumpkin are washed, then peeled and all seeds removed.
Both sweet and hot peppers are also washed and absolutely all the seeds are carefully removed.
Tomatoes are cut into two halves, and other vegetables are chopped into small cubes.
Garlic is cleaned of any husks on it.
All vegetables are transferred to a baking sheet and generously watered with oil. To distribute it evenly, mix the vegetables.
The baking sheet with vegetables is moved into a well-heated oven, where it will remain for the next 45 minutes.
During this heat treatment, vegetables should be stirred from time to time to ensure even baking.
The baked ingredients are transferred to a pan, preferably coated with enamel, salt and the required amount of sugar are added.
Next, the vegetables are chopped. Both a blender and a meat grinder are suitable for this.
The homogeneous mass obtained from vegetables should boil a little, five to seven minutes will be enough.
The jars are prepared using soda, washed and necessarily sterilized.
Caviar is placed into heat-treated containers. The jars should be rolled up immediately.

Squash caviar according to GOST recipe for the winter

It’s not at all difficult to prepare such caviar. It turns out juicy and tasty. This is a great opportunity to treat yourself and your loved ones to something spicy. Spreading this kind of caviar on bread is delicious, and with potatoes it’s just what you need.

You will need:

half kg. young zucchini;
a couple of carrots;
a couple of cloves of early garlic;
1 pod of hot pepper;
1 onion;
4 tbsp. l. vegetable oil;
1 tsp. salt.

Squash caviar as in the store for the winter:

The zucchini must be washed and only then cut into thin circles.
Onions and garlic are peeled from the husks on them and finely chopped with a knife.
All the seeds are removed from the pepper, after which it is finely chopped.
All vegetables are poured into one container that is most suitable for this, oil, salt and very little water are added to them.
The full vegetables are transferred to the stove, where they are stewed until soft.
Well-stewed ingredients are crushed using a blender, after which they are again transferred to the stove.
The mass simmers for about ten minutes with continuous stirring.
The jars are prepared using ordinary soda, washed and necessarily sterilized.
The hot and finished product is placed in a heat-treated container.
The jars should be rolled up promptly.

Zucchini caviar with mayonnaise for the winter

Do you want incredibly tender caviar? This recipe is just what you need. Thanks to mayonnaise, the dish turns out to be so unusual and surprisingly tasty! Yes, and you can store such a miracle in an ordinary storage room in an apartment building, nothing will happen to it.

You will need:

floor l. salad mayonnaise;
floor l. tomato paste;
6 kg. young zucchini;
1 kg. young onion;
4 tbsp. l. vinegar;
4 tbsp. l. sand sugar;
couple of st. l. ground regular pepper;
a couple of st. l. salt;
two hundred gram glass of butter.

Squash caviar with mayonnaise for the winter recipe:

The onion is peeled from the husks on it, after which it is crushed in a meat grinder and well fried in oil.
The zucchini must be washed, after which it is randomly cut and chopped using the same meat grinder.
Place onions and chopped zucchini in one bowl and simmer on the stove for a couple of hours.
Mayonnaise, paste and all other ingredients are added to the vegetables, after which the mass is stewed for literally half an hour.
The jars are prepared using ordinary soda, washed and subjected to mandatory sterilization.
The hot and finished product is placed into a thermally treated container, after which it is promptly rolled up.

Important! Zucchini is one of the few products that can be combined with almost any ingredient. Accordingly, caviar prepared from this vegetable can be anything. By adding apples or plums to it, it will acquire a pleasant sweet and sour taste. With mustard or pepper it will already be a spicy, scalding dish. Using vinegar and mayonnaise you can achieve a delicate end result. And ordinary tomatoes will not only give the finished product the necessary color, but also make it a little sour, but surprising.

The most delicious squash caviar for the winter

This is perhaps the most unusual way to prepare caviar from zucchini. The ancient Scottish recipe in our cooking is something fresh and new. Such caviar will turn out to be an exquisite dish that can surprise others.

You will need:

1 kg. young zucchini;
1 kg. very ripe tomatoes;
half kg. young onion;
half kg. sour green apples;
half kg. raisins;
half kg. sand sugar;
600 grams of white wine vinegar;
25 gr. ginger root;
12 clove buds;
15 peas of regular pepper;
15 coriander seeds;
a couple of tsp salt.

The most delicious recipe for squash caviar for the winter:

All vegetables must be washed.
A small cut in the shape of a cross is made on each of the tomatoes and after that all the tomatoes are immersed in boiling water for a few seconds.
After scalding, the tomatoes are placed on ice. Thanks to this contrasting treatment, the skin is very easy to remove.
Peeled tomatoes are cut into small and equal cubes.
Zucchini is also chopped into tiny cubes.
The onion is peeled and cut into pieces. You should get very thin half rings.
The apples are peeled, the core is removed and then cut into miniature cubes.
Ginger and all the spices are placed in a small cloth bag.
All prepared vegetables and a bag of spices are placed in one bowl, and vinegar is added to them.
The vegetable mass is boiled and boiled for about an hour.
After an hour, well-washed raisins are added to the vegetables and the mixture is cooked for another hour and a half.
The bag containing the spices is removed, and the caviar itself slowly cools.
Jars are prepared using ordinary soda, washed and subjected to mandatory sterilization.
The slightly cooled caviar is placed in jars that have undergone heat treatment and sealed with ordinary nylon lids.
The finished caviar is moved to a fairly cool place, where it infuses for about another month.

Zucchini caviar for the winter according to GOST is a tasty and cheap dish. It can be combined with almost any side dish. By preparing such a delicacy for the winter, you can provide yourself with vitamins for the whole year. Its summer aroma will brighten any meal. There is never too much of this kind of caviar, because it is light, tasty, and low in calories. You can eat it with pleasure in the summer, but in winter it is simply irreplaceable.

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

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

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

There is an interesting legend about the appearance of this vegetable. In ancient India, on the ocean coast, the local population earned their living by fishing. However, the elements did not always allow them to go out to sea, and many fishermen simply did not return from fishing. Women worried about their husbands and asked God to send a fruit whose flesh would be like that of a fish, tender white, and taste like crab meat. They prayed for this miracle to grow on earth, and God heard them. Zucchini began to grow on land, and fishermen did not need to go to sea as often.

The benefits of squash caviar: myths and facts

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

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

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

So, let’s highlight the main beneficial qualities of squash caviar:

low calorie content;
ability to lower cholesterol;
good for digestion;
has a mild diuretic effect;
the vitamins included in the composition help strengthen the heart muscle;
increases hemoglobin;
useful for diabetes.

How to make squash caviar in a regular kitchen? What recipes exist for this unique dish? Let's figure it out.

Simple and delicious recipes for squash caviar

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

Recipe for squash caviar according to GOST

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

To cook squash caviar according to GOST for one 0.5 liter jar, we will need:

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

Preparation of squash caviar according to GOST:

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

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

Next, transfer the fried vegetables to another bowl, add the rest of the oil to the frying pan and fry the remaining chopped vegetables until soft. And they transfer them to the zucchini, simultaneously pouring the remaining oil there.

Using a blender, the vegetables are pureed until it is completely homogeneous. The resulting semi-finished caviar is sent to a small saucepan, tomato paste is added to it and simmered for about 5 minutes. Then add spices to the dish, stir well again, and remove from the stove.

This unique recipe produces squash caviar just like in the store. A soft, tender, delicious dish that will appeal to adults and children. It can be spread on a loaf, bread and served as a separate snack.

Using the same recipe, you can prepare squash caviar for the winter, but we can offer another unique recipe for this dish.

Classic recipe for squash caviar

To prepare classic squash caviar you will need:

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

Squash caviar with garlic turns out more piquant.

How to cook:

Large zucchini are cored; younger zucchini can be used whole. The peel is peeled and the vegetables are chopped. Chop carrots and onions. The zucchini is fried until browned, the onions and carrots until soft, and everything is placed in a separate container. Grind the vegetables with a blender, add tomato paste, and set on fire. You can use a meat grinder. Squash caviar through a meat grinder is no less tasty, but, however, not as tender.

Bring the mixture to a boil, add lemon, sugar, salt and bring to a boil. Boil everything for about 15 minutes, after which they put it in a cup or put it in jars for twisting.

Recipe for winter squash caviar

This magnificent homemade dish, prepared for the winter, will not leave anyone indifferent. To prepare it you only need a few ingredients. You need to take zucchini, carrots, onions (green can spoil the color) and tomatoes in a ratio of 5: 1: 1: 2.5. You will also need about 0.7 liters of vegetable oil, salt and pepper a little. The result will be store-bought squash caviar for the winter.

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

To make squash caviar, then chop the onions and carrots. To speed up the grinding process, you can use a food processor, if you have one, of course. This way you can save a lot of time. But if it’s simply not there, then chop the onion finely and chop the carrots on a grater (you can use a coarse one). You can also use other kitchen appliances. Squash caviar for the winter through a meat grinder turns out simply magnificent. The tomatoes are doused with hot water, the thin skin is removed, and then they are also chopped quite finely.

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

This is a fairly simple recipe for squash caviar. Pour vegetable oil into the prepared frying pan in a layer of about 2 cm. Heat it well and lower the vegetables. It's better to do this separately. First, keep the onion on the fire until soft, then the carrots. Next is the line of tomatoes. Tomatoes and juice are placed in oil and simmered until there is no juice left. The zucchini is fried in parts; you can brown it a little.

All vegetables are transferred into one container and chopped with a blender. The resulting mixture is transferred to a deep saucepan and allowed to boil well. After this, reduce the heat and boil to the desired consistency, adding salt and pepper.

The finished caviar is placed in hot, well-sterilized jars, and placed in a large saucepan with water, placing a piece of cloth on the bottom. It takes at least 20 minutes to sterilize 0.7 liter jars of snacks. After this, the caviar is rolled up, the jars are wrapped in newspapers and covered with a warm blanket. It turns out to be finger-licking squash caviar for the winter.

Recipe for squash caviar in a slow cooker

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

The following products will be required:

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

How to cook:

Preparing squash caviar with mayonnaise for the winter is very simple. Place chopped onion in a multi-bowl, add oil, paste, spices and mix. On the multicooker, set the “stewing” program; during the cooking process, the entire mass is periodically stirred. As soon as the signal sounds, the mixture is transferred to another bowl.

Peel the zucchini and grind it in a meat grinder or blender. They are also placed in a multicooker bowl, mayonnaise is added and simmered on the same program for about 2 hours. About 40 minutes before the end, add the onion-tomato mixture to the vegetables, mix and cook until the signal. After this, the prepared squash caviar with mayonnaise and tomato paste is placed in jars and sealed for the winter. The jars can be sterilized beforehand, as in the previous recipe.

Tips for making finger-licking squash caviar

When preparing this delicious but simple dish, special attention should be paid to the pan. Thin, enameled ones will not work in this case. It is better to use a thick cast iron cauldron or a deep frying pan with a non-stick coating. This way, when cooking, the vegetable mass will not stick to the bottom and walls of the dish.
The consistency of squash caviar with carrots directly depends on the quality of grinding. The easiest way to do this is with a blender, but if you simply don’t have one, you can use a meat grinder. If you want to get tender caviar, then you should scroll the vegetables twice, first through a large mesh, then through a smaller one.
You should choose younger zucchini. The length of the fruit should not exceed 15-20 centimeters. If the skin of the vegetable is soft, then it is not necessary to peel it.
To make the zucchini boil faster, you should first salt them and leave them in the refrigerator for a quarter of an hour. After this, the resulting juice should be poured out and the vegetables should be lightly squeezed with your hands.
If you want to prepare a low-calorie, dietary product, you can try making squash caviar without frying. To do this, chopped vegetables are placed in a pan and brought to softness in their own juice without the use of oil. After which the entire set of ingredients is turned into puree, again using a blender.

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

It seems to me that there is no person who would not try squash caviar. They even serve it in kindergarten, although for some reason they didn’t give it to us in my childhood)).

Everyone is familiar with the very tasty combination of caviar and boiled egg, it is convenient to spread it on a slice of bread, serve in tartlets, and squash caviar is good and self-sufficient with any side dish.

The classic recipe for squash caviar has long been known. Necessary products are zucchini, carrots, onions and tomatoes. I suggest using tomato paste instead of tomatoes, as it is more concentrated and has a distinct taste. With tomato paste, you don’t need to boil the caviar for a long time, because there won’t be much liquid in it.

And we are not looking for easy ways... To make the caviar tasty, we will fry all the vegetables separately and not chop anything in advance.

So, to prepare classic zucchini caviar for the winter, we will need all the products on the list.

Wash the vegetables well, peel and cut into not very large pieces. Young zucchini does not need to be peeled.

Pour a third of the vegetable oil into a cauldron or saucepan and fry the onions until golden brown. Remove the onion to a plate.

If necessary, add more oil to the cauldron and fry the carrots. Add oil as needed, but its quantity does not exceed 100 ml. Remove the fried carrots to a separate bowl.

Add the remaining oil to the cauldron and fry all the zucchini. Don't forget to stir the zucchini constantly to prevent it from sticking and burning. It will be enough to bring them to light transparency.

When all the vegetables are soft enough, puree them using an immersion blender.

Put on the fire, bring to a boil, heat for another 10 minutes with the lid closed. Stir occasionally. When pureed, caviar may “spit”, so it is important to open the lid only after the cauldron has been removed from the heat. Then add tomato paste, salt and sugar.

Warm the caviar again for 10 minutes under the lid, add squeezed garlic and vinegar. Regarding the pepper, I can say that I added capsicum at the stage of frying the zucchini. But you can add ground pepper to taste. After three minutes, the eggs can be closed.

Try it to see if you like its taste. If necessary, add what is missing. These proportions of sugar, salt and vinegar completely suit me, but the taste of tomato paste may be different. I recommend adding it in parts, not all at once.

I prefer not to remove the cauldron from the heat when I put the caviar in the jars, but to turn the heat up to the lowest setting and lay out the caviar in a boiling state.

Rinse the jars well and sterilize them first. Boil the lids for five minutes. Place the caviar in jars and immediately roll up the lids. Then turn the jars over. This amount makes 2 jars of classic squash caviar, 500 grams each.