Home Preparations for the winter Squash caviar for the winter is the simplest recipe. Squash caviar in pieces for the winter. Recipe for delicious zucchini caviar in a slow cooker

Preparations for the winter

Squash caviar for the winter is the simplest recipe. Squash caviar in pieces for the winter. Recipe for delicious zucchini caviar in a slow cooker

Delicious squash caviar is considered one of the most famous dishes in the countries of the post-Soviet space. Many Russian emigrants living today in America, Germany and many other countries are trying to find it on sale, and isn’t this the best proof of the incredible popularity of this simple treat?
Although it's not just a matter of taste preferences. Zucchini caviar is incredibly healthy. It has long been known that it is recommended for use in the diet of young children and the elderly, as well as for those who have problems with the gastrointestinal tract. And for patients with hepatitis, this is generally a real salvation. Much of the benefit to the body lies in the main ingredient - the power of zucchini, known as an excellent cleanser, as a low-calorie product, as a vegetable that provides the body with most important vitamins and minerals. And they complement the “bouquet” beneficial properties caviar carrots and onions. As a result, a simple recipe that even a beginner can handle becomes not only a favorite delicacy, but also a real potion.

However, there is also a problem. Today you can find a lot of recipes for zucchini caviar. But in most cases, no one really wants to eat the food prepared according to these recipes. How to achieve that very real taste that many of us remember from childhood? Having tried many recipes, I found exactly the most delicious one, and now it is my favorite (of course, along with squash caviar like in the store). The recipe is quite simple, suitable for PP adherents and weight watchers. This caviar can be given to children (from 2 years old). The only product of unknown origin in the recipe is tomato paste, but this can also be prepared at home if desired. But how delicious this caviar turns out! Also, many store-bought options cannot compare with it! Very tender, aromatic, with slight sourness, sweet notes and a slight smell of garlic. This vegetable delicacy is a must try! In addition, all the products used are very affordable; cooking the dish does not require any special skills. It is better to start preparing zucchini caviar for the winter in August-September, when the zucchini on the market is ground-based, natural, the most delicious and healthy. And at this time you can prepare the most delicious eggplant caviar, I recommend watching the recipe.

Ingredients:

1 kg of zucchini;
300 g carrots;
500 g onions;
30 g garlic;
3 tbsp. without a slide of tomato paste;
1-1.5 tsp. salt;
0.5 tsp ground black pepper;
0.5 tbsp. Sahara;
150 ml odorless vegetable oil;
20 g of young dill.

What is good about this particular recipe and is it as tasty as in the photo? Yes, it turns out very tasty and quite simple. All vegetables are individually fried until half cooked in vegetable oil. Everyone has their own cooking time, and thanks to this method of cooking, we feel each vegetable and our task is to slightly undercook it. The onion should be crispy, and the carrots and zucchini should be soft, but not fall apart. Salt and pepper are added at the end of cooking and can be adjusted to your taste. This also applies to tomato paste, because manufacturers are different and each has its own concentration of tomatoes. And one more thing - the recipe does not use vinegar to preserve the product, which gives the caviar a pleasant sour taste.

How to prepare the most delicious squash caviar for the winter, step-by-step recipe

If you want to roll caviar from zucchini in jars for the winter, then the first step is to thoroughly wash the containers. It is advisable to use for this baking soda, and not the usual dishwashing detergents. Soda is safer and kills germs better. While various gels, although they provide squeaky cleanliness, do not guarantee complete disinfection. In addition, you need to rinse dishes after using chemicals for at least 20-30 minutes. Does each of us do this?
Then we sterilize the jars, it is written in more detail. Sterilized jars should be hot when you fill them with caviar ( step by step photo 17).

1. For convenience, first prepare all the vegetables. Peel the carrots, rinse them and grate them on a coarse grater.

2. Cut the zucchini. In principle, the size of the cubes does not really matter; in the future, we will grind everything anyway. Zucchini should be chosen young, with fresh green skin. If the fruits are overripe, they must be peeled and the hard seeds removed.

3. We also chop the onion coarsely. Pour a third of the total amount of oil into the frying pan, heat it and add the onion.

4. Fry over medium-high heat until half cooked; we won’t fry it too much. The onion should become rosy and golden, but remain crispy.

5. Transfer the onion to a deep pan, in which we will cook the squash caviar.

It is advisable to take a pan with a thick bottom, stainless steel or non-stick coating. Enamel pan It is not suitable for cooking caviar, as the vegetables may burn in it.

6. Add oil to the same frying pan (another 1/3) and add grated carrots. We won’t overcook it either, we’ll just bring it to softness.

7. We also move the carrots into the pan.

8. Now add the zucchini to the frying pan along with the remaining vegetable oil. Also fry until soft.

9. Add it to the rest of the vegetables.

10. Puree the resulting mixture. Due to the fact that all the vegetables are fried until half cooked, the mass is not puree-like, but with small pieces.

11. Let's add tomato paste.

12. Salt and pepper.

13. Homemade caviar turned out to be thick and can easily burn, so add 1-1.5 cups of boiled water to it.

14. Now you have exactly the consistency you need.

15. Add greens and finely chopped garlic to the mixture.

16. Turn on very low heat and boil the caviar for about 10-15 minutes, covering the pan with a lid.

17. A delicious snack is ready. It can be eaten hot right away, but it tastes better cold. Or you can roll up squash caviar in jars for the winter. To do this, put hot caviar with a ladle into a hot sterilized jar (so that the glass does not crack).

18. For the winter, squash caviar must be sterilized in jars. For some reason, many housewives are afraid of this point. In fact, there is nothing complicated about this.
You will need a large saucepan. We’ll put a towel on the bottom, put the jars with the preparations on top, cover them with lids (it wouldn’t hurt to process them, at least just immerse them in boiling water for a couple of minutes), pour water up to the shoulders.

19. Lightly cover the jars with lids (without twisting) and turn on low heat. Half-liter containers should be sterilized at low boil for 40-50 minutes, those with a volume of 750 ml - 60-70 minutes, and liter jars- 90 minutes. Time is counted from boiling. As the water evaporates, you can add boiling water.

20. All that remains is to roll up the cans, turn them upside down, wrap them well in a blanket and leave them for a day.

21. Squash caviar ready at home. We put it away for storage in a closet or cellar. When it sits, the taste will become richer, but at the same time more delicate. You can simply eat it with some bread or add it to any side dish. What if you make a sandwich with butter, it will turn out to be a real delicacy.
Bon appetit, successful preparations and a gentle winter!

For those who are watching their figure and want to improve their bowel function, zucchini dishes are a must. Fortunately, people have already created many different recipes from this miracle vegetable.

During the ripening season, which lasts from spring to autumn, we strongly recommend that you diversify your table with zucchini dishes. Well, on winter period make all kinds of preparations.

Zucchini caviar is considered one of the most popular among our people. It comes in two types. In the first version, the squash caviar is crushed using a blender; in the second version, the squash and all other vegetables are cut into small cubes. We would like to offer you squash caviar in pieces, which you can prepare for the winter.

For those who don’t want to mess around and get a traditional taste, we offer a recipe.

Ingredients

Zucchini – 1kg;
Carrots – 200 g;
White onion – 300-350 g;
Tomatoes – 250-300 g;
Vegetable oil – 50 ml;
Salt, granulated sugar - to taste;
Garlic - optional.

From this set of ingredients you will get 2 half liter jars to close for the winter, and a small portion for testing.

Preparation

We will cook our squash caviar in a large frying pan; you can also use a cast iron cauldron, whatever you have.

Let's start with carrots. We remove the thin skin from it, wash it under running water and cut it into small cubes (pieces).

Heat a frying pan, pour in a little vegetable oil and add the carrots. Be sure to cover with a lid (so it will cook faster) and leave on low heat.

Grind it into squares.

We check the readiness of the carrots; they should become soft and almost ready. Add onion to it.

Stir and add a little oil if necessary. Close the lid again.

Cooking tomatoes. We wash it, make a cut (in the shape of a cross) and place it in boiling water for a couple of minutes.

Then we take it out and immerse it in cold water and easily remove the peel from them. Chop finely.

Cooking zucchini. Wash, peel finely and chop into small pieces. By the way, it is desirable that all vegetables involved in squash caviar have the same size when chopped.

Let's return to the frying pan. The onions and carrots are almost ready.

Pour in the zucchini and add some salt (a little). There is no need to cover the frying pan in which the caviar is cooked. When stewing, zucchini will release quite a lot of juice, and we need it to evaporate.

Mix everything and pour in the rest of the vegetable oil.

Literally in 5 minutes our intermediate preparation of squash caviar in pieces will have this semi-finished appearance.

So it's time to add the tomatoes. Add, mix and continue to simmer for another 5 minutes. Taste and add what is needed: salt, sugar. For those who like it, add chopped garlic.

That's all! Squash caviar in pieces for the winter is already ready to be rolled into jars.

We put it in sterile jars (hot) and place it in a pan with a wide bottom (lined with a napkin), filled in moderation hot water. The water should be a couple of centimeters below the edge of the jar. Cover with clean, sterile lids and sterilize for 15 minutes from the moment the water boils.

Then screw the jars, cover and leave until completely cool. The zucchini caviar turned out tasty and tender; the multi-colored cubes will brighten up the simplest lunch or dinner.

How to cook squash caviar, tasty and juicy. Zucchini caviar is an excellent dish, both as an appetizer and for canning for the winter. Today we will look at a recipe for making squash caviar as an appetizer.

Surely every family prepares squash caviar in its own way; everyone has their own secrets that are passed on from generation to generation. But, nevertheless, I want to offer you my version of delicious zucchini caviar. A recipe for squash caviar that my grandmother showed me. It turns out delicious and doesn’t take very long to cook.

Squash caviar pieces

Having prepared such caviar in reserve, it can sit for almost a week, but most often it does not sit that way, as it is eaten very quickly.

Let's find out how to cook squash caviar.

3-4 medium zucchini,
4-5 medium tomatoes,
2 large onions,
2 large carrots,
50 grams of greens,
vegetable oil for frying.

How to prepare caviar from zucchini:

Usually squash caviar is cut into cubes, but since we won’t be canning it, we suggest you cut it into strips.
So, chop the onions and carrots as if for roasting. Onions into cubes, and carrots into cubes or strips. Place them in a heated saucepan or cauldron (if the portion is large). Fry the onions and carrots until golden brown. Then add zucchini. If they are not young, but have yellow skin, then it must first be removed.
Fry everything together for some more time. Now let's get to the tomatoes. So that we don’t come across skins in the dish, we must first remove them. Make slits at the top and bottom of the tomato.
Place tomatoes in boiling water for 20 seconds. Now you can easily remove the skin and cut the tomatoes into cubes. Add tomatoes to our zucchini and fry.
Lastly, add the greens to the caviar. Cover the saucepan and turn the heat to low. Simmer the caviar for 30-40 minutes under a closed lid. Stir a couple of times, and at the same time check that the caviar does not burn; if there is not enough liquid, add a little water.
Don't forget to salt and pepper the caviar. For spicy lovers, try adding it to caviar hot peppers or garlic.
Ready caviar tastes best when it has been infused for 5-6 hours. But often it simply does not wait for this time, since it is eaten immediately as soon as it cools down.

Squash caviar recipe with bell pepper and garlic

Of course, it is much easier to buy some goods in the supermarket, but nothing can replace the taste of homemade squash caviar. In addition, the main advantage is that any housewife can make caviar from zucchini. You just need to prepare all the ingredients and go.

You can prepare the squash caviar recipe with bell pepper and garlic in about 30-40 minutes, then you will need to cool it in the refrigerator for another hour. After cooking, squash caviar can be stored in the refrigerator at closed jar(so as not to add foreign odors) within 3-4 days.

In general, there are a lot of recipes for zucchini caviar, but let’s look at a recipe whose highlight is the addition of sweet bell pepper. It won’t change the taste much, but many will like the note of sweet pepper.

carrots – 2 pcs.;
zucchini – 3 pcs.;
onions – 2 pcs.;
tomato – 1 pc.;
sweet pepper – 1 pc.;
vegetable oil – 3-4 tbsp. spoons;
salt, turmeric, black pepper - to taste;
garlic – 3-4 cloves;
dill - 1 bunch.

Recipe for making squash caviar with bell pepper and garlic:

First you must prepare all the vegetables: peel the onions and carrots, wash them and cut them into pieces. Bell pepper Peel, then wash together with the tomatoes and cut into cubes.
Wash the zucchini and cut into cubes. Start cooking: pour oil into a frying pan and add onions and carrots.
When the vegetables are browned, add the zucchini and stir. Now the vegetables will be stewed in own juice. Then add tomatoes and bell peppers.
Simmer the vegetables for 10 minutes, then add salt, turmeric and ground pepper. After another 5 minutes, add chopped garlic to the pan.
Next, add finely chopped dill, stir and after 2-3 minutes turn off the heat.
To prepare caviar “like in childhood” you will need a blender or chopper. It will help you achieve the consistency so that you can make caviar like in the store. When the contents of the pan have cooled, transfer everything to the chopper and turn it on for 1 minute. The caviar is ready. It needs to be transferred to a jar or other container and put in the refrigerator. After an hour you can serve it.

Zucchini Ira recipe with garlic

Summer is a great time to saturate your body with vitamins. Every week of the warm season pleases us with a new harvest of vegetables. And just now such a wonderful vegetable as zucchini is growing.

There are many dishes made from young zucchini. Well, if you get your hands on a large, overripe vegetable, don’t be upset. It will be useful to you too. From it we will prepare a wonderful dish called homemade squash garlic caviar.

zucchini – 1200 grams;
bell pepper – 3 pcs.;
carrots – 200 grams;
onion – 100-150 grams;
sunflower oil– 250 grams;
thick tomato juice– 1 cup or diluted tomato paste;
garlic – 4-5 cloves;
salt, ground black pepper;
sugar to taste (about 2 tablespoons).

Recipe for making squash caviar with garlic:

We start by preparing the ingredients that we will need to prepare caviar with garlic squash cubes. Onions must be peeled and cut into cubes. Pour it into a preheated frying pan, into which we pour about 100 ml of oil. While the onions begin to fry over low heat, prepare the carrots. We wash it, clean it and also cut it into small cubes. We also add it to the frying pan with the onion and fry it until tender golden brown.
You must also add to the onions and carrots bell pepper. It must be washed and the core and seeds removed. Then cut into cubes. Now we process the main vegetable of our dish - zucchini. We eat one large zucchini or several smaller ones under running water. Then peel off the skin. If it is a zucchini with hard seeds, they must be removed along with the core. If you are using small young zucchini, then after removing the skin, feel free to chop them into cubes along with the seeds.
We also add the zucchini to the already fried vegetables. Add more vegetable oil and mix. Vegetable oil can be added several times throughout the frying of vegetables as needed. After the zucchini, immediately pour the tomato juice into the frying pan, stir, cover with a lid and leave to simmer over medium heat. When the zucchini releases juice and becomes softer, open the lid and continue frying the caviar. When the liquid has evaporated and the caviar changes color, add salt, pepper and sugar. Stir until it tastes good.
Turn off the caviar, add squeezed garlic, mix. Cover with a lid for 10 minutes.
It can be served either hot or cold. Bon appetit!

Squash caviar just like in the store

In our country, squash caviar has been a very popular dish since the times of the USSR. And today, many housewives prepare this snack for the winter. The popularity of this dish is simple - cheap and not cheerful!

Submit to festive table There is no shame in such a home-cooked appetizer.

Squash caviar is low in calories, so it can be considered a dietary food. Caviar is easily digestible and contains many substances necessary for the body: iron, sodium, phosphorus, copper, vitamins C and B. Regular consumption of squash caviar can normalize the functioning of the stomach and gastrointestinal tract.

Is it worth talking about taste qualities caviar? Tender, tasty, aromatic! In general, there are many reasons to make this appetizer, including the fact that it is very easy to prepare. Even a novice housewife who has never prepared for the winter can handle this dish. And, of course, one cannot help but notice that what is sold in a store called “Zucchini Caviar” is not at all similar to real snack from zucchini. Once you make this caviar yourself, you will never go back to store-bought caviar! I assure you!

To prepare zucchini caviar, special attention should be paid to the choice of vegetables. Namely, the zucchini itself. Choose small and thin-skinned zucchini.

2 kg zucchini,
2 medium carrots,
2 medium onions,
2 cloves of garlic,
1 tbsp. tomato paste,
salt, pepper to taste,
greens - optional
3-4 tbsp sunflower oil,
1.5 tsp vinegar.

Recipe for making squash caviar:

Wash the zucchini, peel and remove the seeds. Grate on a coarse grater or grind in a meat grinder.
We do the same with carrots. Finely chop the onion.
Heat the sunflower oil in a large frying pan or better yet in a cauldron and add the zucchini. Fry for 7-10 minutes under the lid. Add onions and carrots, mix.
Add salt and simmer, stirring occasionally, for 30-40 minutes.
Add tomato paste, pepper, pressed garlic and vinegar. If desired, you can add chopped herbs. Close the lid and simmer for another 7-10 minutes. For those who love spicy snack, you can add pieces of hot pepper.
Puree the hot caviar in a blender until smooth and place in sterilized jars. Close with lids and wrap until completely cool.
If you are preparing caviar to serve immediately, you do not need to add vinegar.
You can serve this appetizer with boiled potatoes, meat, or simply spread it on bread and eat! Also, caviar will come in handy more than ever during Lent.

Beloved by everyone since childhood, zucchini caviar is a welcome guest on your table at any time of the year, especially in winter, when the time for vegetables has long since receded. Possessing a pleasant mild taste, it is perfect as a simple snack with a crispy piece of bread, also complementing meat and fish dishes, potato side dishes, etc.

Some simple recipes will help you prepare caviar from zucchini for the winter or simply treat your family for lunch or dinner. Cook with pleasure!

Zucchini caviar is not a difficult dish to prepare. A simple set of products is almost always at hand in September, a small amount of spices and the preparation of zucchini caviar is completed.

It can be prepared either in pieces or more thoroughly chopped using a meat grinder or immersion blender. You can add vinegar or omit it. Which one to cook is up to the hostesses.

The choice of utensils for preparing zucchini caviar is not accidental. Here you need a cast-iron frying pan or dishes with thick walls - this can be a cauldron, a stewpan or a suitable saucepan.

Jars with such caviar do not require additional heating, since the workpiece is laid out hot. But you should take care of the preliminary dishes and lids.

The cooking technology comes down to preparing vegetables, gradually frying the ingredients in one bowl over high heat, then simmering under the lid until cooked, reducing the heat to a minimum. Every housewife can make this dish, and you will appreciate the result in the winter, when the whole family gathers around the table. Good luck with your homemade preparations!

The most delicious zucchini caviar for the winter according to a simple recipe

A very simple recipe for your attention. delicious caviar from zucchini. All vegetables in it are chopped using a meat grinder. In this case, a fairly large amount of juice is formed, and all preparation comes down to evaporating the liquid to the desired consistency. Be sure to try making this caviar. The result is simply finger-licking good!

You will need:

3 kg zucchini
1.5 kg carrots
1 kg onion
2 kg tomato
0.5 l vegetable oil
200 g sugar
1 tsp. citric acid
3 tbsp. l. salt

Cooking method:

Prepare all vegetables - peel, rinse, cut off excess, weigh

Pass the onion through a meat grinder

Grind the tomatoes too using a meat grinder.

Pass carrots through a meat grinder

In a cauldron or saucepan, put zucchini, carrots, vegetable oil on the fire, simmer for 30 minutes

After half an hour, add the onion to the zucchini and simmer for another 60 minutes.

At the same time, put the tomatoes on the fire in a separate bowl, bring to a moderate boil, boil for 60 minutes, evaporating the liquid

30 minutes before the end of cooking, add sugar to the tomatoes. citric acid and 1 tbsp. l. salt

So, after the required cooking time, the vegetable mass turned out like this - quite thick in consistency

The tomato mass has changed slightly in color and has also become thicker

Now you can mix the two masses into large saucepan, add the rest of the salt, bring to a boil, remove from heat and place in sterilized jars

Seal the jars well, turn them over, wrap them, and let them cool completely.

The caviar is bright, beautiful and very tasty.

Bon appetit!

Squash caviar just like in the store - you'll lick your fingers

In front of you wonderful recipe Zucchini caviar, which is as tasty as the store-bought version and even tastier. Please note that it is very simple and does not take long to prepare. Be sure to prepare vegetable caviar for the winter just like that. Good luck with your preparations!

You will need:

1 kg zucchini
250 g onion
250 g carrots
300 g tomato
3 tsp. Sahara
1 tsp. salt
1/2 tsp. dried garlic
60 ml vegetable oil

Cooking method:

Peel, rinse and weigh all vegetables, focusing on the amount in the ingredients

Chop the onion, cut the carrots, zucchini, tomatoes into halves

Pour vegetable oil into a frying pan, lightly fry the onion for about 1 minute

Add carrots, fry for 3 minutes

Then add the zucchini and fry for 5-6 minutes.

Reduce heat, add tomatoes, salt, mix everything

Now it’s very easy to remove the skin from the tomato, it’s extra in the caviar

Checking the readiness of vegetables, focusing on carrots

Now let's pour it over vegetable stew in a deep saucepan, add sugar, dry garlic, puree with an immersion blender

Return the mixture to the heat, bring to a boil, cook for another 5 minutes, stirring constantly with a spatula.

The funnel also needs to be boiled

Now you can put the caviar into sterilized jars

We try to keep the jars full, but not overflowing.

Screw on tightly with clean lids

Turn the jars over until they cool completely.

Bon appetit!

How to cook delicious squash caviar for the winter - a recipe from your grandmother

This recipe is very easy to prepare, and in the end we get an excellent zucchini appetizer for lunch or dinner, and also an excellent preparation for the winter. This is how my grandmother cooked, my mother cooks, and my recipe has remained unchanged. You can cook this game on a regular gas or electric stove or over a campfire. As a result, we get 6 liters of the finished product.

You will need:

5 kg zucchini
2 kg tomatoes
2 kg red bell pepper
2 kg onion
1 goal garlic
0.5 l vegetable oil
3 tbsp. l. (heaped) coarse salt
½ tsp. black peppercorns or ground

Cooking method:

Peel and rinse all vegetables - grind tomatoes, bell pepper through a meat grinder
Cut the onion into small cubes, cut the zucchini into cubes 1.5 cm x 1.5 cm, sprinkle them with salt, let stand in a colander
The garlic can be passed through a press or, if desired, finely chopped, crush the peppercorns in a mortar
Pour oil into a heated bowl, fry the onion until golden brown over high heat.
When the onions are fried, add ground tomatoes, evaporate the moisture from them, stirring.
When the mixture thickens, add chopped red bell pepper, continue to evaporate the water, not forgetting to stir.
When all the moisture has almost evaporated, add salted zucchini, stir, cover with a lid for a few minutes so that the zucchini warms up well
Then add the remaining 2 tablespoons of salt, ground black pepper, chopped garlic, reduce heat, simmer for about 30 minutes.
Place the finished caviar hot in sterilized jars and close with a key, turn them over onto the lids and cool

Bon appetit!

Recipe for delicious zucchini caviar in a slow cooker

Very tasty zucchini caviar, not for the winter

In front of you is very unusual recipe zucchini caviar. I’d like to emphasize right away that you should keep it like this for the winter. delicious snack will not work. You can only store it in the refrigerator.

The fact is that here stewed and fresh vegetables are combined into a single dish. A great addition to a side dish or meat for lunch. It's amazingly tasty and juicy! Take note!

You will need:

3 pcs. medium zucchini
3 pcs. bell pepper
2 pcs. ripe tomatoes
1 PC. onions
1 goal garlic
salt, pepper to taste

Cooking method:

Peel and seed the zucchini, cut into cubes if necessary

Peel the onion, finely chop half the onion

Dice half the bell pepper and half the tomatoes

Chop half the garlic

Fry the zucchini

When they brown, add the onion, stirring, and fry for 3-5 minutes.

When the pepper becomes soft, add tomatoes to the vegetables, pepper and salt to taste

Reduce heat and leave to simmer covered for 15 minutes.

While the vegetables are stewing, also finely chop the remaining vegetables - onions, bell peppers, tomatoes, garlic

Mix them in a separate cup

Place the stewed vegetables from the frying pan into a clean bowl; they need to be cooled

Now mix the stewed and raw vegetables into a homogeneous mass

Bon appetit!

Simple and tasty zucchini caviar with mayonnaise

Mayonnaise began to be added to zucchini caviar relatively recently, but many fans really like this option zucchini snack. Of course, such caviar will turn out nourishing and piquant with a slight sourness. Save it for the winter for your loved ones.

You will need:

3 kg zucchini
6 tbsp. l. tomato paste
5 tbsp. l. mayonnaise
0.5 kg onion
2 tbsp. l. vinegar 9%
0.5 kg carrots
1 tsp. ground pepper
1 tbsp. l. salt
2 s. l. Sahara
vegetable oil for frying

Cooking method:

Prepare all vegetables, peel and rinse them
Next, grate the carrots and zucchini on a coarse grater, finely chop the onion
Heat vegetable oil in a cauldron, fry the onion until golden brown, add carrots, after 3 minutes - zucchini
Heat well, reduce heat, simmer vegetables, cover with lid for about 1 hour, stirring every 15 minutes
Then cool slightly, grind with a blender or pass through a meat grinder
Return to heat, pour in vinegar, add mayonnaise, tomato paste, spices, cook for 20 minutes after it starts boiling.
Place hot caviar into sterilized jars, close the lids with a key

Bon appetit!

Homemade squash caviar with tomato paste

An excellent recipe for zucchini caviar, which every housewife will love, captivates with its simplicity and accessibility. The caviar will turn out beautiful, tasty and perfect for preparing for future use. Delight your family on winter days, when the generous vegetable season is long over.