Caviar prepared from zucchini is harvested for the winter by many hostesses, despite the laboriousness of the whole process. Indeed, few people refuse this snack, since almost everyone likes it and gobbles it up much faster than other canned food.
Everyone's favorite has been improved classic recipe caviar, the taste of which is familiar to everyone since childhood. And then there were culinary masterpieces, such as recipes for caviar with mayonnaise, lick your fingers, with tomatoes and taste similar to store-bought. They also learned how to cook it in a slow cooker.
Ingredients:
- Young zucchini - 3 kg
- onion - 0.5 kg
- carrots - 250 gr
- tomato paste - 250 gr
- vegetable oil - 100 ml
- mayonnaise - 250 gr
- sugar - 1/2 cup
- garlic - 1 head
- bay leaf - 1 pc.
- salt - 2 tbsp. spoons
- ground black pepper - 1/2 tsp.
Cooking method:
We prepare everything necessary ingredients and start cooking. Peel the onion, cut into small cubes and transfer to the pan.
We wash the carrots in water, peel, rub on a coarse grater and put them in a saucepan with the onion.
My zucchini, remove all the bones and cut it if it is young, along with the skin into small slices. We send it to the rest of the vegetables and mix.
After 1 hour, we also add sugar, salt, pepper and bay leaf. We continue to cook for another hour, where at the very end of cooking we do not forget to remove the lavrushka.
In the meantime, while the squash caviar is being cooked, we need to sterilize the jars and lids. To do this, wash them with soda and let them dry completely and send them to the oven at a temperature of 150 degrees for 5 minutes. Or in the microwave for 3-4 minutes at full power.
10 minutes before the end of cooking, put chopped garlic into the vegetable mass.
Pour the finished caviar into hot jars, and grease the neck with a cotton swab dipped in vodka and twist the lids.
Turn the jars upside down and cover with a warm blanket to cool completely. This preparation can be stored at room temperature.
How to cook zucchini caviar for the winter like in a store
Ingredients:
- Zucchini - 1 pc.
- onion - 1 pc.
- carrots - 1 pc.
- tomato paste - 1-2 tablespoons
- garlic - 1 clove
- vegetable oil- 3 tbsp. l
- bay leaf - 1 pc.
- salt - to taste.
Cooking method:
First of all, we clean the onion, cut it into small squares and lightly fry in a pan in vegetable oil.
My carrots, peel and rub on a fine grater. We shift it to the onion in a pan, add a little water, about half a glass, cover with a lid and simmer over low heat for 5-7 minutes. At the same time, do not forget to stir occasionally.
Next, clean the zucchini and remove the bones. We rub it on a grater and lay it out for frying. Salt to taste and simmer over low heat for 25-30 minutes. Approximately in the middle of the quenching, add a little water 100 milliliters so that at the end of the quenching of squash caviar there is a little water.
Five minutes before the readiness, add the tomato paste.
If you want the caviar to turn out sourer, then put two tablespoons of tomato paste. And if you put one spoon, you get caviar more like store-bought.
Stir and simmer for another 5 minutes, then turn off the stove and add the bay leaf and finely chopped garlic. Let's brew for five minutes.
And turn the resulting caviar into a puree using a blender. Now the caviar is still hot, we transfer it to sterilized hot jars and roll up the lids, also pre-sterilized. We turn the jars over, cover with a warm blanket and leave to cool completely.
The classic recipe for squash caviar - a recipe with step by step photos (as in childhood)
Ingredients:
- Zucchini - 3 kg
- onion - 600 r
- sunflower oil - 100 ml
- tomato paste - 250 gr
- sugar - 1/2 cup
- garlic - 2 heads
- salt and pepper - to taste.
Cooking method:
First of all, wash, clean and scroll the zucchini through a meat grinder. We do the same with onions.
Then we combine these two ingredients in a deep saucepan, add oil and sugar there. Cook over low heat for 1.5 hours, stirring occasionally.
After this time, add the tomato paste, add salt, pepper and put the garlic squeezed through the press and cook for another 30 minutes.
In the meantime, we will thoroughly wash the jars and sterilize them in the microwave, at full power for 5 minutes. And pour boiling water over the lids.
Ready marrow caviar We put it in hot jars, roll it up with lids, turn it upside down and wrap it in a warm blanket. Preparation for the winter is ready!
A simple recipe for zucchini caviar for the winter in a slow cooker
Ingredients:
- Zucchini - 1.5 kg
- carrots - 2 pcs
- onion - 2 pcs
- bell pepper - 2 pcs
- chili pepper - 1 pc (to taste)
- sugar - 1 teaspoon
- tomato paste - 2 tbsp. spoons
- garlic - 3 cloves
- vegetable oil - 3 tbsp. l
- salt - 2 tbsp. l.
Cooking method:
After everything is prepared necessary products First of all, peel the onion and cut it into small squares. Pour vegetable oil into the bowl from the multicooker, transfer the chopped onion there and set for 40 minutes on the “Baking” mode.
Then wash and clean the carrots, and rub it on a coarse grater. Then we lower it into the slow cooker to the onion.
After 20 minutes, lower the Bulgarian pepper cut into small pieces and peeled zucchini, cut into small cubes, salt, sugar and, if desired, chili pepper into the slow cooker. After the signal about readiness sounds, you need to turn on the multicooker for another “Extinguishing” mode in time for 1 hour.
20 minutes before the end, put the tomato paste to the vegetables, mix thoroughly and continue to cook. After a sound signal about the end of extinguishing, we shift vegetable mix into a blender and grind to a puree.
Zucchini caviar is ready, we put it hot in sterilized jars and twist it with tight lids. Turn over, cover with a warm blanket and leave to cool completely.
Delicious zucchini caviar with tomatoes (video)
Bon appetit!!!
Good afternoon, dear readers of our blog!
The zucchini harvest season is coming soon. Therefore, it is worth preparing such a tasty and affordable vegetable for the future. Then in winter you can enjoy fragrant zucchini caviar. It turns out no worse than the store, and even better. After all, it does not contain various preservatives harmful additives.
The main thing is to choose the right zucchini. Then the dish will be amazing. Vegetables should be with a thin skin, without stains and damage. No more than 20 cm long. Then they do not have to be peeled from the skin and seeds.
But if you grow larger and fairly mature zucchini, do not worry. They can also be used in the workpiece, but already cleaned.
A real recipe for store-bought squash caviar according to GOST USSR
Very tasty caviar comes from the past. It is not inferior to the current counterparts. And you can find such a recipe only in old cookbooks. Therefore, if you don’t have any of these, feel free to use our cooking method according to GOST USSR.
Required products:
- 3 kg of zucchini;
- 1 kg of carrots;
- 1 kg of onion;
- 30 ml sol. oils;
- 4 tbsp tomato. pastes;
- 9 garlic cloves;
- 1 tbsp Sahara;
- 2 g ground black pepper;
- 1 tbsp chopped parsley root;
- 1.5 tbsp salt;
- 2 tbsp 9% vinegar
Step by step preparation:
1. We wash the zucchini, if necessary, clean it. We cut into small pieces. We send it to a frying pan heated with a little oil. Simmer over medium heat without closing the lid. Then excess moisture will evaporate. After the pieces become soft, you can remove the pan from the heat.
Never fry them.
2. Peel the remaining vegetables and rinse well. We cut the onion into cubes. Three carrots on a large grater. Mix vegetables, add chopped parsley root. Saute in vegetable oil for about 5-10 minutes. They also don't need to be fried. We shift the mass into a clean bowl. Pour the rest of the oil into it.
3. We clean the garlic and put it through the press. We should get a homogeneous gruel. We take it aside.
4. Mix all the vegetables and pass through a meat grinder or blender. The resulting mass is homogeneous in consistency. Pour it into a bowl or bowl.
5. We put the cauldron on a small fire. We close the lid. Stir occasionally so that the mass does not burn. After an hour, we introduce: sugar, tomato paste, pepper and salt. Mix well and continue cooking for another 30-40 minutes. Finally, add garlic and vinegar. Cook for 5 more minutes. We remove from the stove.
6. In pasteurized jars, lay out the caviar that has not yet cooled down and tightly close the lids. Turn upside down and wrap with a towel. After cooling, store in the refrigerator or cellar.
That's it tasty dish in just 2-3 hours. We turn the jars upside down, and leave to cool completely, wrapped in a blanket or blanket.
Winter vegetable snack ready!
A classic recipe with mayonnaise and tomato paste for the winter, like in a store
Amazingly tasty and fragrant caviar, just like in childhood. If the dish is eaten quickly and you are not going to leave it until winter, vinegar can be omitted. Pepper is also an optional ingredient, but it adds spiciness.
Required products:
- 3 kg of zucchini;
- 500 g of onion;
- 150 g tomato. pastes;
- 200 g of mayonnaise;
- 0.5 tsp ground black pepper;
- 8 tbsp rast. oils;
- 2 tbsp. salt and sugar;
- 2 tbsp 9% vinegar.
Step by step preparation:
1. Peel zucchini and onions. Three zucchini on a grater. We pass the onion through a meat grinder. We mix them in large saucepan. We put on a slow fire. Cook for about 1 hour until all moisture has evaporated. Do not forget to stir the mass, otherwise it may burn.
2. Enter: oil, tomato paste, mayonnaise, pepper, salt and sugar. We mix everything well.
3. We continue to cook on low heat for up to 30 minutes, stirring constantly. Pour vinegar a couple of minutes before the end of cooking. We mix. We wait 2 minutes and remove from the stove.
4. Pour the hot dish into pre-prepared jars and roll up the lids.
We cool the jars upside down and wrapped in a blanket.
The most delicious fried zucchini caviar, just like in childhood
Another interesting recipe which will not leave anyone indifferent. The taste is just like in the store. Despite this, it is quite simple and consists of a minimum of ingredients.
Required products:
- 3 kg of peeled and prepared zucchini pulp;
- 1 kg of carrots;
- 1 kg of onion;
- 3 tbsp tomato paste;
- 1 tbsp 9% vinegar;
- 2 tbsp salt;
- rast. frying oil.
Step by step preparation:
1. Chop the vegetables into cubes. Then fry them separately in vegetable oil. We pass through a blender. Add salt and mix well.
2. We shift the vegetable mixture into a thick-walled pan or cauldron. Simmer over low heat for 20 minutes, stirring constantly. After the time has passed, we introduce tomato paste and vinegar.
3. We continue to cook for another 20 minutes. As a result, the caviar will become thick. Next, we pack in pasteurized jars and tightly close the lids. Cool wrapped in a blanket or towel.
A simple recipe for zucchini caviar with tomatoes in a slow cooker. Real jam!
This is a way to cook delicious vegetable preparations at home. Suitable for happy owners of multicookers. Its ingredients are varied. And their combination is just amazing! Be sure to try this recipe.
Required products:
- 1.2 kg of zucchini pulp;
- 250 g of white cabbage;
- 2 onions;
- 2 carrots;
- 4 sweet bell peppers;
- 2 large tomatoes;
- 1 dessert spoon of salt;
- 2 dessert spoons Sahara;
- a pinch of ground black pepper;
- rast. frying oil.
Step by step preparation:
We fry all vegetables under a closed lid.
1. Cut the onion into cubes. Turn on the "Frying" mode on the multicooker. Add oil to cover the bottom. Throw the cooked onions into the bowl of the multicooker. Fry for 5 minutes, stirring occasionally.
2. Cut the carrots into cubes. Pepper - straw. Add carrots to onions. We mix. Cooking for another 5 minutes.
3. Cut the zucchini into cubes. At this time, the vegetables in the slow cooker were fried. We put pepper in them. We mix. Fry for another 5 minutes.
4. Then lay the zucchini. We mix. We cook another 10-15 minutes.
5. At this time, chop the cabbage. We cut the tomatoes into cubes. Add the cabbage to the mixture. We mix.
6. And in the end, it remains to lay the chopped tomatoes. We mix.
7. Close the lid of the multicooker. Select the "Baking" mode for 1 hour and press "Start".
8. Carefully open the multicooker. We mix. Add salt and sugar. Mix again.
9. Grind the vegetables with a blender until puree.
10. Optionally, add ground pepper. We mix. And we settle the caviar in sterilized jars. Roll up.
We turn the workpiece upside down and wrap it with a warm towel or blanket. And we are waiting for our winter vegetable puree cool down.
Conservation is ready!
Cooking zucchini caviar with mayonnaise and flour in a blender
Very tasty caviar. Roasted flour gives it a store-like taste. The blender is used here only for mashing the finished product.
Required products:
- 3 kg of peeled zucchini pulp;
- water;
- 500 g of onion;
- 1 kg of carrots;
- rast. butter;
- 2 tbsp salt;
- 3 tbsp flour;
- 3 pinches ground black pepper.
Step by step preparation:
1. Peeled zucchini cut into cubes. Put in a saucepan. Don't worry if the pot is full. Gradually, the zucchini will settle. Pour 200 g of water into them. Close and put on a small fire. Cook for 40-50 minutes, stirring constantly. Vegetables should become soft.
2. At this time, cut the onion into cubes. Grate carrots. Fry the vegetables in 100 g of vegetable oil. All this can take up to 50 minutes.
3. When all the vegetables are cooked, you need to spur them in a blender. If you do this in portions, then the caviar will be more uniform and tasty. Then we introduce tomato paste, salt and 4 tbsp. vegetable oil.
4. Mix. Close and turn on the minimum fire. Stir the mixture every 5 minutes so that it does not burn. Thus, we cook the dish for 50 minutes. It will thicken and boil down.
5. At this time, fry the flour. This is done in a dry frying pan without oil. Stir continuously. Fry until lightly browned and fragrant.
6. We introduce flour into caviar. Also add pepper to it. Mix thoroughly and simmer for another 5-7 minutes.
7. Ready meal pack in jars and sterilize in a water bath for 15 minutes. Then roll up the lids.
We store the workpiece in the refrigerator or cellar.
Delicious video recipe for harvesting with tomatoes and vinegar at home
I found a very simple recipe for cooking zucchini caviar for the winter on YouTube. It looks very appetizing, and not at all complicated. I think it's worth trying this homemade version of the blank. If there is a desire, you can also look, suddenly such a variant of the workpiece and you will like it ...
Recipe for zucchini caviar with citric acid without vinegar, even better than in the store
And finally, we offer fragrant dish. Vinegar here is replaced by citric acid. Preparation, like everything else previous options- above all praise.
Required products:
- 1 kg of zucchini;
- 250-300 g of tomatoes;
- 300 g sweet bell pepper;
- 200 g carrots;
- 150 g of onion;
- 3 garlic cloves;
- 1-1.5 tbsp Sahara;
- 2 tsp salt;
- 1/3 tsp citric acid (dilute in 1 tablespoon of water);
- rast. oil for frying;
- ground black pepper.
Step by step preparation:
1. We take young zucchini. Therefore, we wash them well and cut them into cubes.
2. Tomatoes are peeled. This is easy to do if you cut them crosswise from above. Then plunge into boiling water for 1 minute. Then transfer to cold water.
3. It remains only to carefully remove the skin and cut out the core. And then cut the tomatoes into cubes.
4. Now let's deal with pepper. Peel the skin with a vegetable peeler. Cut out the core. Also cut into cubes.
5. We clean the carrots and onions, wash them and cut them into cubes. Grind the garlic in a garlic press.
6. Fry each vegetable in a small amount of oil. This must be done separately. So each ingredient will reveal its taste and aroma. We combine everything in one large saucepan. Add sugar, salt, pepper and citric acid.
8. Mix thoroughly and simmer under a closed lid for about 40 minutes. Don't forget to stir occasionally.
9. It remains to bring the vegetables to a state of puree. This is done with a blender. In no case do not use a meat grinder, otherwise the caviar will simply lose the desired taste. If necessary, simmer further until desired consistency. And roll up in pre-prepared jars.
Then we turn the jars upside down and wrap them up. So they stay with us until they cool completely. I keep at least a day. Then I put it in the pantry.
The workpiece is ready!
This concludes our collection of recipes. We wish you bon appetit! And see you in the next articles! Do not forget to write in the comments which recipe you liked the most!
I wish you successful preparations!
Zucchini caviar is no less popular appetizer than eggplant. Moreover, this vegetable is not whimsical to weather conditions and grows on a grand scale in the beds of many Russians. Even during the cold summer, he manages to mature to the desired state. Interestingly, until the 16th century, not the pulp, but the seeds of zucchini were eaten. Some do not really like this vegetable for its rustic taste, but it can be ennobled with the addition of other vegetables, spices or herbs and get simply chic and festive dishes. Zucchini caviar is no exception. In addition, zucchini is a very healthy and low-calorie product, with only 24 calories per 100g.
Caviar from zucchini - general principles and methods of preparation
Zucchini caviar has many cooking options. It is made with mushrooms, mayonnaise, tomatoes, tomato paste, with eggplant, they add a lot of spices or get by with standard ground black pepper, but the cooking method is almost the same - the vegetables are fried (less often boiled), ground in a meat grinder (blender) and evaporated to the desired density.
Caviar from zucchini - food preparation
For the preparation of caviar, both young zucchini and overripe ones are used.
Young fruits can not be peeled, but overripe ones must be freed from the rough skin and the core with hard seeds removed - this is convenient to do with a spoon.
Zucchini caviar - the best recipes
Recipe 1: Zucchini Caviar
It's nice to know that the dish that you have to try is not only tasty, but also healthy. Zucchini is rich in minerals and vitamins - it contains a lot of potassium, iron, magnesium, fiber, phosphorus, copper, vitamin C and group B, and other vegetables contained in caviar only enhance this storehouse useful substances. Moreover, the caviar according to this recipe turns out to be delicious, it can be served immediately to the table or canned for the winter. Can I substitute tomato paste in the recipe? fresh tomatoes. Peel 5-6 large fruits from the skin (initially doused with boiling water) and chop with a knife or in a meat grinder. True, the caviar will have to be stewed a little more so that the liquid from the tomatoes has time to evaporate.
Ingredients: 3 kilograms of zucchini, 2-3 tbsp. spoons of tomato paste, 1 kg of onions and carrots, one table. a spoonful of sugar, 6 cloves of garlic, 1.5 tbsp. salt, bunches of herbs (parsley, dill), 2 tablespoons of 9% vinegar, black pepper (ground).
Cooking method
Cut the peeled vegetables: onion into half rings, zucchini into cubes, carrots on a coarse grater. Heat the oil in a frying pan, fry the zucchini, then transfer to another bowl. It is better to get them with a slotted spoon, trying to keep the draining oil in the pan. Fry the onion in this oil and transfer to the zucchini. Lastly, brown the carrots in the same pan, adding oil if necessary. Cool the vegetables and grind in a blender (in a meat grinder). Transfer the mass to a cast-iron cauldron or a large frying pan (stewpan) and simmer over low heat for 50 minutes. 10 minutes before readiness, add tomato paste, sugar, pepper, salt, chopped garlic and herbs to the vegetable mass, pour in vinegar and simmer for another 10 minutes. Arrange hot caviar in jars (0.65 l), sterilize for 50 minutes and twist. Wrap in heat (cover with a blanket) and leave to cool. If you do not plan to roll the caviar, you do not need to add vinegar. In this case, the finished caviar must be cooled, you can decorate with greens.
Recipe 2: Zucchini caviar with mayonnaise
Mayonnaise is an unusual ingredient in this recipe. It softens the taste, gives it interesting notes. The caviar is tender and very tasty. If you remember that the main components of mayonnaise are vegetable oil and yolks, then you don’t have to worry that it can ruin the dish. It is recommended to take mayonnaise good quality. Better yet, do it yourself. If you have a blender, this will take a few minutes. It is necessary to mix 2 yolks, a glass of vegetable oil (200-250 ml), half a teaspoon of salt and ready-made mustard, 1 tablespoon of lemon juice or 6% vinegar (table, apple). Another nuance is that vegetables for this caviar, except for onions, are not fried in oil, but boiled in water.
Ingredients: zucchini - 3 kg, a pound of bell pepper, 4-5 medium onions, 2 carrots, 2 tablespoons of tomato paste, 250 ml of mayonnaise, salt.
Cooking method
Peel carrots, peppers, zucchini and boil (in salted water). Peppers cook faster, so you can take them out of the water a little earlier when they are soft, and leave the carrots and zucchini to finish cooking. Cool cooked vegetables.
Onion cut into half rings, fry. Scroll the boiled cooled vegetables together with the fried onions in a meat grinder or chop in a blender. Transfer the chopped vegetable mass to a cauldron or a large frying pan and simmer for half an hour. Then add mayonnaise and tomato paste, salt to your taste and simmer for another half hour. If the caviar turned out to be liquidish, leave it on the stove for another 20-30 minutes until the excess liquid has evaporated. Serve chilled. If there are not very many eaters, you can halve the amount of ingredients in the recipe.
Recipe 3: Zucchini caviar with mushrooms
Diversify the composition of caviar and give the dish original taste you can use mushrooms. Mushrooms are indicated in the recipe, but you can replace them with other mushrooms, for example, porcini or oyster mushrooms. This caviar is served as a separate dish, an addition to meat or as a sandwich on a piece of toasted bread.
Ingredients: 1 kg of zucchini, 1 carrot, fleshy bell pepper and a large onion, 2 large tomatoes, juice of half a lemon, 0.5 kg of champignons, a small bunch of dill and green onions, vegetable oil, salt and pepper.
Cooking method
Coarsely grate the peeled zucchini, salt and mix. Put the washed mushrooms in boiling water, not forgetting to salt it. Boil for 10 minutes on low heat, then drain the water, put the mushrooms in a colander, cool. Chop the cooled mushrooms into strips.
Fry the onion sliced in half rings in oil (until transparent). Mix peeled and coarsely grated carrots with onions and fry for about 3 minutes. Squeeze the zucchini from the released juice and transfer to the pan to the onions and carrots. Fry everything together, stirring for about 15 minutes. If the mass burns, add a little oil.
While the vegetables are fried, you can have time to grate the pepper on a grater. To do this, it is better to take a large thick-walled fruit. Wash, cut into halves, remove seeds, grate on a coarse grater to the skin, i.e. wipe off all the pulp. Put the resulting mass in a pan to the zucchini. Send mushrooms there. Mix the caviar and fry for 15 minutes.
It's time to think about tomatoes. Cut the fruits into two parts and, like pepper, grate to the skin on a coarse grater. Squeeze lemon juice into the tomato mass and pour it into the pan. Simmer the caviar until the liquid evaporates, stirring so that it does not burn. At the end of the stew, add chopped greens to the mass, put pepper, salt. Let the caviar brew under a closed lid.
And another option for cooking caviar with mushrooms. The ingredients are the same, with slight changes: onions are excluded, but garlic (4 cloves) is added. Cooking method:
Grind zucchini, peppers, carrots, mushrooms one by one on a coarse grater, put in a pan (or cauldron) and simmer in vegetable oil until the moisture evaporates. Then add the tomato mass (grated tomatoes) and simmer again, evaporating the excess liquid. At the end, add lemon juice, salt, herbs, pepper and chopped garlic.
If you buy zucchini caviar in a store, try to choose products whose production time falls on the vegetable harvest season (July-September). So with a greater degree of probability you will get caviar made from fresh zucchini, and not frozen ones. For caviar made from frozen vegetables, a layer of liquid will clearly stand out on the surface. Such caviar is also edible, just less tasty and healthy.
Greetings, our dear readers. Zucchini caviar is one of the most the best snacks on the table of every housewife. She always goes fast. Homemade squash caviar is many times better than from the store - a fact. Today we present you 5 of the best recipes. Let's figure out how zucchini caviar is prepared for the winter.
Traditionally, we did all the little secrets and tips for preparing any dish at the end. On the one hand, it is convenient and understandable, they say I have already read the recipe, then the tips and everything is in its place.
Let's take the advice to the fore today. I think it will be better. If this layout is not convenient for anyone, write about it in the reviews.
- Zucchini caviar for the winter is best prepared from young zucchini. Their length is not more than 20 cm, the skin is thin and the bones are small. The caviar is very tender.
- If the zucchini is larger and older, then it is necessary to remove the peel and cut it into pieces, remove all the bones with a spoon.
- Best for cooking zucchini caviar, if zucchini ripen in August and September.
- Removing excess moisture so that the caviar is not watery. To do this, sliced \u200b\u200bzucchini should be salted, mixed and left for 15 - 25 minutes. Then squeeze out the resulting juice.
- Chopping vegetables(using a meat grinder, blender or food processor) before or after cooking. Otherwise, the final consistency of caviar will not be sufficiently tender and homogeneous.
- Pre-fry vegetables before stewing them. This allows you to make the taste of caviar more intense.
- In zucchini caviar, you can add ground black pepper, ground red pepper, a mixture of peppers, paprika, curry, ground coriander, nutmeg, ground ginger, suneli hops, cloves, garlic and chopped greens - all these components will make caviar spicy and incredibly appetizing.
- Any dishes are not suitable for cooking caviar. It is best to choose dishes with a thick bottom. This will ensure uniform heating of vegetables and they will not stick. A heavy-bottomed stainless steel pot is best.
- Banks are best sterilized before spinning.. So zucchini caviar will be stored for at least 1 year. Best kept in a cellar.
Zucchini by itself has no taste. So the whole bouquet of aromas and tastes will depend only on the ingredients that you use when preparing caviar. Imagine what a huge world opens up when cooking squash caviar.
Such caviar can be put on any table, it can be eaten with almost any dish. Now let's get down to how zucchini caviar is being prepared for the winter.
Zucchini caviar is a classic recipe.
Classic zucchini caviar Of course, there is a recipe from which all other recipes have gone. Is this a classic recipe or a standard one. And you can just say - the easiest recipe for zucchini caviar. It prepares easily and quickly.
We will need:
- 3 kg of zucchini;
- 1 kg of carrots;
- 1 kg of onion;
- 50 g of tomato paste;
- 30 g of salt;
- 20 g of sugar;
- 10 g of citric acid;
- vegetable oil.
Step 1.
First, we will free our zucchini from excess moisture, otherwise the caviar will turn out to be watery. To do this, cut the zucchini into slices, sprinkle with salt and leave for 25 minutes. Then we squeeze the juice.
Zucchini cut into slices Step 2
Now fry the zucchini slices in vegetable oil on both sides.
Step 2
Chop the onion and grate the carrots. Now all this is fried in vegetable oil.
Step 3
Now we pass all the vegetables through a meat grinder and put the resulting slurry in a saucepan. We put on a slow fire.
Step 4
Add salt, sugar, tomato paste and citric acid. Bring to a boil over low heat and then cook for 20-30 minutes. Be sure to stir occasionally.
Step 5
Sterilize jars and lids. When the caviar is ready, we shift it to the banks and twist the lids. Now we turn the jars on the lids and put them wrapped in a warm blanket. After cooling, put away for storage.
Zucchini caviar with tomatoes and apples.
zucchini caviar with apples and tomatoes Delicious caviar is obtained with apples. I really like this taste. And tomatoes will replace tomato paste for us, it turns out better. Best of all, of course, if almost all the ingredients are from your garden. Well, if you still buy in a store, then you should not take all the cheapest. It is better to take tasty, the taste of zucchini caviar will depend on this.
Ingredients:
- 2.5 kg of zucchini;
- 2 kg of tomatoes;
- 5-6 carrots;
- 2 apples;
- 2 bell peppers;
- 100 g of dill or parsley;
- 1 chili pepper (optional, for spicy lovers)
- 1 head of garlic;
- 50 ml of vegetable oil;
- 40 g of salt;
- salt, sugar and ground black pepper to taste.
Step 1.
Zucchini, carrots, bell peppers and chili peppers are washed and finely chopped, but do not mix.
Step 2
Now fry all the vegetables separately in a little vegetable oil.
Step 3
We scroll all these vegetables through a meat grinder. Put the resulting porridge in a saucepan. We also rub apples on a grater there. I cut off the skin.
Step 4
We drive the tomatoes in a meat grinder or grind blenders. We add all this to our porridge. There is also finely chopped garlic, salt, sugar and ground pepper.
Step 5
Now put the pan on a slow fire and simmer for about 2 hours, no more. 5 minutes before readiness, add finely chopped greens. Don't forget to stir everything.
Step 6
When the caviar is ready, we transfer it to the jars (already sterilized) and twist the lids. Now we turn the jars on the lids and put them wrapped in a warm blanket. After cooling, put away for storage.
Caviar in mayonnaise is simply amazing taste.
zucchini caviar in mayonnaise You know, I immediately thought that mayonnaise is a universal remedy. It was the French who invented it as just a sauce. Our housewives use it in everything))). Well, it actually tastes better. And zucchini caviar for the winter is generally a masterpiece.
But it is best to use homemade mayonnaise. It is prepared quite quickly, for example:
But if you use store-bought mayonnaise, then use the delicious one that you like. And so we went.
Here is what we use:
- 1 kg of zucchini;
- 100 ml. mayonnaise;
- 100 gr. carrots;
- 100 - 150 gr. onion;
- 400 gr. tomatoes;
- 1 medium sized bell pepper;
- 2 cloves of garlic;
- about 100 ml. sunflower oil;
- salt and black ground pepper to taste.
Step 1.
Cut the zucchini into small cubes. At the same time, we remember that young zucchini do not need to be cleaned and seeds removed. But more mature and ripe, on the contrary, is necessary.
Step 2
Carrot mode with a salt shaker or three on a large grater.
Zucchini caviar for the winter, when carrots are added, becomes sweeter. And carrots give the appropriate color to the caviar.
Also cut the onion into small cubes.
Step 3
Now you need to fry, or rather brown the carrots in a pan in vegetable oil, over medium heat. Cook for a few minutes and be sure to stir so that it does not burn.
Step 4
Then add the onion there, mix and fry the vegetables for a few more minutes. Until the onion is soft and translucent.
Step 5
In the meantime, clean the pepper and cut the onion either into cubes or as you like.
Step 6
Add it to carrots and onions. Simmer vegetables for about 5-7 minutes over low heat.
Step 7
Now add zucchini, mix and simmer for 10 minutes, also over low heat. Don't forget to stir.
Step 8
Blanch tomatoes, peel, cut into small cubes. Instead of tomatoes, you can use tomato paste diluted in a glass of warm water. Even tomato juice fit. If there is sourness in the tomato, you can sprinkle a little sugar.
Now add the tomatoes to the pan, mix everything and cover with a lid. Cook vegetables until soft.
Step 9
Now soft vegetables need to be mashed. We use a blender or meat grinder. But you need to cool the vegetables a little.
Step 10
Now we return the porridge to the pan, add mayonnaise and mix. Now turn on a slow fire and simmer for 30 - 40 minutes. Caviar should fry and darken.
Step 11
Five minutes before cooking, add chopped garlic, salt and spices. If you need to sweeten, then add sugar. Mix well. Vinegar is not used in this recipe.
Step 12
Now we shift the caviar into sterilized jars, roll them up, put them on the lids and cover them with a warm blanket. After cooling, you can store in the cellar.
You can try this appetizer immediately after preparation.
Keeping up with the times - zucchini caviar in a slow cooker.
zucchini caviar in a slow cooker Zucchini caviar for the winter is relatively easy to prepare. And today, many housewives have a slow cooker in the kitchen. The item is comfortable and versatile. A slow cooker greatly facilitates the process of preparing zucchini caviar. In addition, it turns out to be dietary. Therefore, for those who monitor their weight, this recipe is very suitable.
Ingredients used:
- 3 kg of zucchini (preferably young ones);
- 2 large carrots, weighing approximately 250 gr.;
- 800 gr. Luke;
- 150 ml. sunflower oil;
- 200 gr tomato paste;
- 0.5 teaspoon of citric acid;
- 1 teaspoon ground red pepper;
- 1.5 teaspoons of salt;
- 2 tablespoons of sugar;
- 3-4 cloves of garlic.
Step 1.
Zucchini caviar for the winter is tastier from young zucchini, they don’t need to be cleaned. Therefore, my zucchini is thoroughly washed and cubed. We rub the carrots on a grater.
Step 2
We cut the onion and with it the carrot and 100 ml of oil we send it to the slow cooker for frying. Select the roasting or baking mode for 20 minutes.
Step 3
After 10 minutes, add zucchini. As soon as the toasting mode for 20 minutes ends, turn on the stew for 1 hour.
Step 4
After 20 - 25 minutes, add pepper, sugar, salt and mix well.
Step 5
After another 20 minutes, add tomato paste, citric acid, remaining oil and garlic squeezed through a garlic crusher.
Step 6
Then we cool all the caviar and pass it through a meat grinder or blender. Then keep on the extinguishing mode for another 15 - 20 minutes.
Step 7
Now, as usual, pour the finished caviar into sterilized jars, roll it up. Then we put on the lids and wrap in a warm blanket. After cooling, remove to storage.
Here is another recipe for caviar in a slow cooker:
Zucchini caviar - "Lick your fingers."
just lick your fingers! Somehow they gave the wife a cauldron, originally for pilaf. But zucchini caviar for the winter in it turns out to be generally chic. The name says so, so let's do it.
Ingredients:
- 1.5 kg of zucchini. If you use older zucchini, then peeled ones are taken into account;
- 700 gr. carrots;
- 400 gr. Luke;
- 1.5 tablespoons of tomato paste;
- 150 gr. sunflower oil;
- 3.5 tablespoons of sugar;
- 1.5 tablespoons of salt;
- 0.5 teaspoons of black ground pepper;
- 0.5 cups of water.
Step 1.
Zucchini cut into pieces.
Step 2
Chop the onion into cubes. We rub the carrots on a grater.
Step 3
We mix everything in a cauldron. You can use a saucepan with a thick bottom. Add water and bring to a boil.
Step 4
Now we remove the fire to a minimum and simmer for 40 minutes. Be sure to mix.
Step 5
If after 40 minutes there is a lot of water left, then just drain it.
Step 6
The water was drained, now we grind all the porridge to a puree state, through a blender or meat grinder.
Step 7
Now back to the cauldron, add tomato paste, pepper, salt, sugar, oil and mix well.
Step 8
We put on a slow fire. After boiling, boil for another 15 minutes and that's it.
Step 9
Now we lay out the banks. We sterilize them first. We roll up the lids, put them on the lids and wrap them with a warm blanket. After cooling, put away for storage.
Now you know that zucchini caviar for the winter is not just tasty, terribly tasty, sweet, spicy, healthy and even low-calorie. There are many recipes and flavors.
That's it. Try different recipes. All of them are very tasty and appetizing. Will decorate any table and any holiday. Enjoy your meal.
Write your recipes or reviews in the comments, share the recipe on social networks. All for now.
Zucchini caviar for the winter - 5 best step-by-step recipes. updated: September 11, 2017 by: Subbotin Pavel
Hello, friends! Recently, we reviewed delicious and healthy recipes dishes from, which can be easily and quickly cooked in the oven. They also learned to fry zucchini and stew these fruits, getting fragrant.
Today I propose to switch attention to the preparation of zucchini caviar. This appetizer is very popular and is eaten very quickly. Usually by the spring there is not a single jar left. Therefore, I recommend everyone to make such blanks in large quantities in the winter!
In today's selection there are a lot of different cooking options: with and without tomato paste, with and without roasting vegetables, with and without sterilization. But each recipe is good in its own way, and most importantly, the caviar turns out delicious and is stored for a long time.
I will not torment and torment you for a long time). I propose to immediately begin the analysis of "flights". The first option is familiar to many, which is why the recipe is considered one of the best. There is nothing superfluous in the composition, so cook to your health. And in winter, spread on a fresh piece of bread and enjoy the taste!
Ingredients:
- Zucchini - 6 kg;
- Onion - 400 gr.;
- Tomato paste - 6 tbsp. spoons;
- Salt - 2 tbsp. spoons;
- Sugar - 2 tbsp. spoons;
- Black ground pepper - 2 teaspoons;
- Vinegar 3% - 6 tbsp. spoons;
- Vegetable oil - 700 ml.
Cooking method:
1. Wash the zucchini. Remove the skin and discard the seeds. Cut into cubes and start frying them in parts in a pan with vegetable oil until golden brown, transferring the mass to a large saucepan.
Don't pour too much oil.
Zucchini needs fried, not stewed.
2. When you have overcooked half of the chopped vegetables, then put the pan on medium heat and at the same time fry the rest of the cubes and simmer the contents in the pan, remembering to stir the mass so that nothing burns.
3. After frying all the zucchini, add vegetable oil to the same pan and put the onion cut into cubes.
4. Fry it until softened.
5. When the onion becomes soft, add tomato paste to it and continue to fry for another 1-2 minutes.
7. Pour salt, sugar and pepper into the pan. Mix everything well. Cover and simmer for 2 hours, stirring occasionally.
8. As soon as the contents become homogeneous and boil down by at least 1/3, turn off the heat, and pass the resulting mass through a meat grinder.
9. The products passed through the meat grinder should be put back into the pan and add vinegar. Stir the caviar and immediately place it in clean jars.
10. Take a clean voluminous pan and put towels or cloth napkins on the bottom. Now set the filled cans firmly, but so that they do not touch sides. Cover them with clean lids, and carefully pour into the pan hot water up to half a jar. Turn on medium heat and bring to a boil. Once the water boils, add more water to cover the jars up to the shoulders. Achieve a calm boil and boil the jars for an hour.
11. After an hour, remove the cans from the water and roll up, turn over. Leave to cool at room temperature, and then put in a place to store blanks.
Cooking caviar from zucchini with mayonnaise
The next option is not quite ordinary, because we will add mayonnaise to all other and familiar ingredients. I have not tried this recipe live, but they say it turns out so that you lick your fingers.
Ingredients:
- Zucchini - 4 kg;
- Bulb - 0.5 kg;
- Mayonnaise - 1 tbsp.;
- Tomato paste - 1 tbsp.;
- Vegetable oil - 0.5 tbsp.;
- Sugar - 100 gr.;
- Salt - 50 gr.;
- Ground pepper - to taste;
- Bay leaf - to taste.
Cooking method:
1. Wash and peel vegetables. So, remove the peel and core with seeds from zucchini and cut into slices. And remove the husk from the onion and cut into pieces. Pass the prepared vegetables through a meat grinder or chop in a blender.
2. Now put everything in a saucepan and add mayonnaise. Set the fire to medium.
3. Enter tomato paste, oil and mix everything. Bring the mass to a boil and then simmer over low heat for 1 hour.
Be sure to stir the contents periodically, otherwise your caviar will burn.
4. When an hour has passed, salt and pepper the mass, add bay leaf. Mix everything again and simmer until the desired density, usually the time for this procedure takes from 20 to 60 minutes, depending on the wateriness of the vegetables.
5. Then transfer our brew to sterile jars and roll up. Cool and store in a cool dark place.
Recipe for caviar with tomato paste, onions and carrots
Do not forget that zucchini is a wonderful vegetable that is rich in vitamins and fiber, so it improves digestion and is valuable because it is easy to prepare for future use. So do not miss this opportunity and cook in the summer delicious snack from zucchini according to the following photo recipe.
Zucchini also goes very well with other crops, so add carrots and fresh herbs for a change.
Ingredients:
- Zucchini - 1 kg;
- Carrots - 1 pc.;
- Bow - 2 pcs.;
- Tomato paste - 100 gr.;
- Fresh greens - 50 gr.;
- Vegetable oil - 70 ml;
- Sugar - 1 teaspoon with a slide;
- Ground black pepper - 1 teaspoon with a slide;
- Red pepper - a pinch;
- Allspice peas - 3 pcs.;
- Salt - 1 tbsp. the spoon.
Cooking method:
1. Wash the zucchini and remove the skin. Cut into rings 0.5 cm thick.
If you use young vegetables, then it is not necessary to remove the peel.
2. Over high heat, in a pan with vegetable oil, fry the mugs on both sides until soft.
3. Then cool them down.
4. At this time, peel and wash the onions and carrots. Cut them into arbitrary shapes.
5. Then fry the onions and carrots in a pan with vegetable oil until soft.
6. Enter the tomato paste and fry for another 2 minutes.
7. Now twist all the fried vegetables, including zucchini, in a meat grinder. Wash the greens and finely chop, add to the twisted mass.
8. Transfer the mass to a saucepan, salt and pepper, add peppercorns. Put on a small fire and simmer for 20 minutes.
If the consistency is thick, then you can pour a little water.
9. Next, transfer the hot brew to clean jars and place them in a saucepan filled with water. Cover with sterile lids and boil for 20-30 minutes. Then roll up and turn the blanks over, wrap them in a warm blanket and leave them in this state for a day.
Then you will have to put the jars in a storage place.
Zucchini caviar for the winter "Lick your fingers"
And here is another interesting recipe with the addition of bell pepper and garlic. I love this option, because the smell is divine. So be prepared: everyone will run to the kitchen)!
Ingredients:
- Zucchini - 2 kg;
- Tomatoes - 500 gr.;
- Bulgarian pepper - 300 gr.;
- Carrots - 2 pcs.;
- Bow - 2 pcs.;
- Garlic - 1 head;
- Salt, pepper - to taste;
- Table vinegar - 1 tbsp. the spoon.
Cooking method:
1. Wash and peel the zucchini. Remove the seeds, and then cut into cubes and fry in a pan with vegetable oil.
2. Peel and chop the onion into cubes. Grate the carrots on a coarse grater. Fry the vegetables in another pan, also adding vegetable oil, until soft.
3. Now wash the pepper and remove the seeds. Cut it into thin sticks and add to the onion with carrots. Pour some water and simmer the vegetables for 5 minutes.
If you are a spicy lover, you can add 1 chili pepper.
5. Add fried zucchini to this frying. Mix everything again and simmer for a few minutes.
6. Cool our brew a little and beat the vegetables with a blender until smooth. Taste it, and if anything, salt it.
7. Spread the caviar in sterile jars and roll up.
Video recipe on how to cook a snack in a slow cooker
Also, the advantage of such blanks is that even if you do not have your own garden or summer cottage, then all the ingredients for caviar from zucchini can be easily bought at the bazaar or market. And the prices for such vegetables are inexpensive, so the delicacy will also turn out to be budgetary.
I offer you a plot for preparing snacks in a slow cooker. The option has a place to be, because everyone already has such a device, so it’s a sin not to use it.
Recipe for caviar from zucchini as in the USSR
I also found a way to cook according to GOST. So rather save the cooking technology and do not lose. Get the same taste familiar from childhood.
Ingredients:
- Zucchini - 3 kg;
- Refined vegetable oil - 0.3 l;
- Onion - 1 kg;
- Carrots - 1 kg;
- Tomato paste - 3 tbsp. spoons with a slide;
- Garlic cloves (large) - 8 pcs.;
- Sugar sand - 1 tbsp. the spoon;
- Ground black pepper - 2 gr.;
- Celery root or parsley (chopped) - 1 tbsp. the spoon;
- Salt - 1.5 tablespoons;
- Acetic essence 70% - 1-2 tbsp. spoons.
Cooking method:
1. Take young zucchini, wash them and cut into pieces.
2. Heat a frying pan with vegetable oil and fry the zucchini in it.
3. Chop onions, carrots, celery root or parsley and fry separately in vegetable oil. And then transfer to a common cauldron, pouring the remaining vegetable oil into it.
4. Add zucchini to the roast and simmer for 5 minutes, salt and pepper to taste. Now immerse the blender in the mass and chop the vegetables.
6. Hot vegetable stew transfer to sterile jars and roll up, turning over on the lids. Cover with a blanket and leave in this state until completely cooled. And then store in any cool place.
How to cook zucchini caviar to be like a store
Many snacks are used to buying in the store. But you must admit that home-made is much tastier than store-bought. Moreover, the secret of cooking the purchased version has already been revealed. Don't believe? Then try the method below.
Ingredients:
- Zucchini - 6 kg;
- Onion - 700 gr.;
- Vegetable oil - half a glass;
- Sauce "Satsebeli" - 0.5 l;
- Tomato paste - 0.5 l;
- Mayonnaise - 0.5 l;
- Salt - 2 tbsp. spoons.
Cooking method:
1. So, peel the zucchini.
2. Remove the husk from the onion.
3. Pass the peeled vegetables through a meat grinder.
4. Now transfer the mass to the pan and simmer for 3 hours over low heat, stirring the mass occasionally.
6. Simmer another mixture for 1 hour over moderate heat.
7. Arrange the hot dish in sterile jars and roll up with sterile lids.
8. Turn the blanks over and wrap them with a blanket. Leave for 7-8 hours, and then put away in a storage place.
Zucchini caviar through a meat grinder - the best recipe
Ingredients:
- Zucchini - 1.5 kg;
- Onion - 0.5 kg;
- Carrots - 2 pcs.;
- Tomatoes - 2 pcs.;
- Vegetable oil - for frying;
- Salt - 1 tbsp. the spoon;
- Sugar - 1 tbsp. the spoon;
- Citric acid - 1/2 teaspoon.
Cooking method:
1. Carrots need to be peeled and cut into pieces. Then pass through a meat grinder twice or food processor. Stew chopped carrots for 15 minutes under a closed lid in a frying pan with vegetable oil.
2. Do the same with the onions, and then add to the carrots and simmer the vegetables for another 15 minutes.
3. Tomatoes need to be washed and cut into slices.
4. Clean the zucchini and remove the seeds. Pass them through a meat grinder along with tomatoes.
5. Put the chopped zucchini and tomatoes in a saucepan, add stewed carrots and bow. Add salt, sugar and citric acid. Close the lid and simmer for 20 minutes. And then immediately place it in sterile jars and screw on the lids.
Such blanks are best stored in the refrigerator or cellar.
A step-by-step recipe for preparing caviar for the winter without sterilization
I know that not everyone likes to add vinegar when canning. And there is a recipe for this. Watch the video clip, it tells and shows step by step how to make a snack without vinegar and without sterilization.
The most delicious zucchini caviar without roasting
And here is an interesting option. After all, vegetables are usually fried during the cooking process, but you can not do this. And immediately pass through a meat grinder and stew.
Ingredients:
- Zucchini - 2 kg;
- Carrots - 1 kg;
- Onion - 0.5 kg;
- Tomato paste - 0.5 kg;
- Sugar - 1 tbsp. the spoon;
- Vinegar 9% - 1 tbsp. the spoon;
- Vegetable oil - 250 ml;
- Salt - 3 tbsp. spoons;
- Garlic - a couple of cloves;
- Salt, pepper - to taste.
Cooking method:
1. Rinse and peel vegetables, then twist through a meat grinder.
2. Mix the mass well and pour in the vegetable oil.
3. Then enter the tomato paste and put the mixture on a moderate heat to cook.
4. When your vegetable mass boils, add salt, sugar and pepper. Continue to simmer the caviar for an hour. At the very end, add vinegar and chopped garlic.
5. Roll the hot brew into sterile jars, turn over and cover with a blanket. Cool and store away.
Cooking the best recipe for an appetizer with tomatoes
By the way, instead of tomato paste, you can always add fresh and ripe tomatoes, or rather their pulp. It turns out very tasty. I personally love this squash caviar.
Ingredients:
- Zucchini - 1 kg;
- Carrots - 0.6 kg;
- Onion - 0.4 kg;
- Tomatoes - 0.5 kg;
- Vegetable oil - 7 tbsp. spoons;
- Salt, sugar, pepper, garlic greens to taste.
Cooking method:
1. Wash and peel all vegetables. Then grind through a meat grinder.
2. Salt and pepper the resulting mass, add sugar. Put on fire.
3. When the vegetable puree boils, reduce the heat and cook for 40-45 minutes, stirring occasionally.
4. At the very end, add chopped herbs and chopped garlic, let it boil for another 5 minutes. Then add vinegar and turn off the heat.
5. The hot mass must be transferred to sterile jars and rolled up.
Zucchini caviar, cooked at home for the winter
And finally, another classic recipe. True, we will make the appetizer spicier by adding hot pepper.
Ingredients:
- Zucchini - 2 kg;
- Carrots - 1 kg;
- Hot pepper - 2 pcs.;
- Tomato paste - 150 gr.;
- Salt - 2 tbsp. spoons;
- Sugar - 4 tbsp. spoons;
- Vegetable oil - 200 gr.;
- Vinegar 9% - 50 ml;
- Water - 1 glass.
Cooking method:
1. Carrots need to be peeled and cut into cubes. Take a pot and put the prepared vegetable into it. Pour vegetable oil and water, salt and add sugar. Simmer for 10 minutes with the lid closed.
2. Now wash the zucchini and cut them into cubes too. Add to carrots.
3. Chop the onion and send it to the pan with the vegetables. Add chopped hot peppers if desired.
4. Close the pan again with a lid and now simmer the vegetables for 20-30 minutes so that they become soft.
6. Grind the vegetables with a blender and boil the resulting homogeneous mass.
7. Hot caviar should be transferred to sterile jars and rolled up with sterile lids.
As you can see, there are a large number of recipes by which you can cook zucchini caviar for the winter. At the same time, you will 100% please any picky gourmet.
For me and our whole family, an appetizer is a must-have addition to many other dishes, so during the zucchini harvesting season, I prepare a large number of jars, which I recommend to you. After all, it is tasty, healthy, and most importantly, everything is prepared quickly. Bookmark the article and don't lose the recipes! Bye Bye!
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