Zucchini caviar as a kindergarten recipe. Squash caviar. How to cook zucchini caviar at home

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 future use. 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 vegetable mix in a thick-walled pot 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. Pour 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!

When zucchini begin to bear fruit in the garden or summer cottage and everyone has already tried them fried and stewed, it's time to cook marrow caviar for the winter at home. So it turns out much tastier than bought in a grocery store. We have been harvesting caviar in our own way for many, many years. family recipe, from which not only the family is delighted, but also our guests. Even children are happy to eat zucchini caviar, spreading it on a crispy piece of bread. I suggest that you also roll up caviar from zucchini for the winter according to my recipe with a photo. She will surely please you.

And if you have a baby, then you can still prepare.

Products for cooking caviar:

• 5 kg. zucchini
• 1 kg. carrots
• 1 kg. Luke
• 250 gr. tomato paste
• 1 st. Sahara
• 1 st. vegetable oils
• 50 gr. vinegar 9%
• 1 ½ tbsp salt
• 1 tsp red ground pepper Chile

Zucchini caviar at home, a recipe with a photo for the winter:

Wash young zucchini and peel with a potato peeler. If your zucchini has grown very small and young, then it is not necessary to take out the seeds, but if they are well ripe, then it is best to remove them.


We cut the zucchini into cubes or stripes, here it will be more convenient for you to process them in a meat grinder.


Wash and peel carrots.


Cut the carrot lengthwise into four pieces.


We clean the onion from the husk, also cut into small cubes.


We install a small grate on the meat grinder and pass all the prepared vegetables through it.


Pour the resulting mass into a deep container (in my case it is a saucepan) and put on the stove. Do not forget to constantly stir so that the caviar does not burn.


After the future zucchini caviar boils, add the remaining ingredients to it: tomato paste, vegetable oil, granulated sugar, salt and pepper.

We will have to cook for a long time, about 3 hours, so that the caviar turns into a homogeneous mass.

At the same time, I want to note that at first, while the caviar is being boiled, strong splashes form when boiling, so you should be careful and cover the caviar with a lid.

During the entire cooking time, it is necessary to periodically stir the caviar in order to avoid burning it to the bottom of the pan. 20 minutes before the end of cooking caviar, we need to add vinegar and mix well.


We lay out home-cooked caviar in half-liter jars pasteurized over steam or in the oven (they are ideal for such preparations). We close with pasteurized lids, turn upside down and cover with something warm (for example, a blanket). Wait until the jars are completely cool.

Our squash caviar is ready, we put it in a safe place before winter. Bon Appetit.

Zucchini caviar is an ideal product diet food. Designed for a children's table, it must meet strict safety requirements and have a delicate, uniform texture.

Only selected vegetables of impeccable quality, peeled, are suitable for cooking. They are not recommended for long-term heat treatment and salt as usual. Frying is carried out with a minimum of oil.

An immersion blender will do the bulk of the work, but the caviar should be heated further to lengthen its shelf life if the children don't finish the fragrant vitamin puree.

Ingredients

• zucchini 1 pc.
• onion 1 pc. (small)
• carrot 1 pc. (100-130 g)
• tomatoes 2-3 pcs.
• salt 1-2 pinches
• vegetable oil 1 tbsp. l.
• water 50-60 ml

Cooking

1. Start by preparing all the ingredients. Take a young medium-sized squash with tender skin and pulp without seeds. Rinse it with running water and pat dry with a towel. Cut off the tails on both sides. Cut the zucchini into small cubes.

2. Peel onions and carrots. Cut into small pieces.

3. Rinse the tomatoes. Cut into small pieces.

4. Grease the pan with oil. Add zucchini, carrots and onions to it. Stir. Heat for 2-3 minutes over high heat.

5. Add chopped tomatoes. Stir. Fry over high heat for 4-8 minutes. The vegetables should brown slightly. Reduce the heat to low, add warm water, cover the pan with a lid and simmer for 20-25 minutes until all vegetables are soft. Stir occasionally to ensure all vegetables cook evenly.

Good afternoon friends!

Zucchini caviar - wonderful summer dish, today we will cook it for the winter, and I will try to show you the best recipes.

When the “piglets in the beds” ripen (as one of my acquaintances calls zucchini), my husband says that it’s time to cook soldier’s jam. When he served in the army, and he wanted something tasty, they spread a thick layer of caviar on bread and ate it on both cheeks. He does not like zucchini for the lack of a pronounced taste, but he loves caviar, which is why I try to prepare more of it, because it The best way save the vegetable for the winter.

This low-calorie product (98 kcal per 100 g) is quickly absorbed by the body, so it is included in health-improving diets. It improves digestion and metabolism, removes excess salts from the body, strengthens the walls of blood vessels, lowers cholesterol levels, and stimulates the activity of the gallbladder. In addition, it is a storehouse of vitamins. Include caviar in your daily diet and be healthy!

The difference in the ratio of ingredients and cooking technology gives a mass various recipes cooking, as well as. The ingredients are baked in the oven, fried or stewed in a cauldron. You can cook in a slow cooker and in a saucepan with a thick bottom. Vegetables can be cooked in different ways: pass through a meat grinder, puree with a blender or cook in pieces.

The best recipe for zucchini caviar for the winter

Ingredients:

• zucchini - 1 kg
• carrots - 300 gr.
• onion - 300 gr.
• garlic - 1 medium head
• tomatoes - 300 gr.
• sunflower oil - 1/2 tbsp.
• tomato paste - 1/2 tbsp. l.
• vinegar - 1/4 tbsp.
• salt - 1 tbsp. l. without a slide
• sugar - 1-2 tbsp. l.

Cooking:

For this recipe, use a 5 liter heavy-bottomed pot to hold the entire mixture of chopped vegetables.

We observe the basic principle of cooking: we lay the harder and denser vegetables first, and those that are soft and quickly cooked last.

Put the pan on medium heat, pour in the oil. Wash all vegetables, peel and cut into cubes.

Cut the carrot lengthwise into four parts, then cut into small cubes. We send it to the pan, in slightly hot oil.

Cut the onion and garlic into small cubes and send to the pan.

We cut young zucchini into cubes along with a juicy peel. If you come across an "old" one, remove the seeds with a spoon.

Simmer vegetables over low heat. Carrots become soft and let juice, onions should become transparent.

Place chopped zucchini on top.

Next come peeled and chopped tomatoes. As you can see, we didn't put salt on purpose. It gives a large amount of liquid, which we do not need at all.

Stew vegetables until fully cooked, without closing the pan with a lid for 20-30 minutes. Then, while hot, transfer the mixture to a food processor.

Grind the vegetables with a blender to a puree. We got it in a beautiful light brown color, delicate texture, airy. We put everything back into the pan, and now we will bring it to the desired taste and density.

Add tomato paste for color and taste. Vinegar for sourness and preservation. Ground black pepper for a light bitterness. Also salt and sugar. Mix everything thoroughly, boil for 5 minutes. If the caviar turned out to be watery, boil it to the desired density.

We lay out hot, in prepared sterilized jars. Close with boiled lids, turn upside down and cover with a blanket to cool slowly. Store in a cool cellar.

After laying in jars, there is always a part of the product left. Let it brew for 15-20 minutes and cool. And now we spread it on a piece of black bread and eat with pleasure. Bon Appetit!

A simple recipe for zucchini caviar through a meat grinder

With this quick recipe cope and the young mistress. It remains only to observe the ratio of products. Everything is very simple and fast.

Ingredients:

• zucchini - 3 kg
• sweet bell pepper- 8-10 pcs.
• garlic - 100 gr.
• tomato paste - 400 gr.
• vegetable oil- 400 gr.
• vinegar 70% - 1 tbsp. l.
• salt - 2 tbsp. l.
• sugar - 150 gr.
• red hot pepper - 1 pc.

Zucchini caviar in pieces for the winter - you will lick your fingers recipe

You can’t buy such caviar in a store; you can cook it only with your own hands at home.

Ingredients:

We choose the most ripe, juicy and fresh vegetables.

• zucchini - 1 pc.
• carrots - 1 pc.
• onion - 1 pc.
• garlic - 2 cloves
• tomatoes - 1 pc.
• a set of favorite greens - a bunch
• bay leaf - 2 pcs.
• salt - to taste
• ground black pepper - to taste

Cooking:

We will get the final product with the same even pieces, so we cut the main ingredients into beautiful cubes.

1. We clean the juicy zucchini from seeds and cut it.
2. Then chop the carrots, onion and garlic.
3. We make notches on the tomatoes, dip them for 10 seconds in boiling water, and then immediately into cold water, easily remove the peel. We cut.
4. Fry the carrots in a pan, add the onion and garlic and fry for another 2 minutes.
5. We spread the tomatoes, salt and simmer for 10 minutes.
6. Spread zucchini on top, add chopped greens, bay leaf, salt, pepper. Simmer until fully cooked.
7. Put hot into jars and roll up.

We stewed a mixture of several vegetables, and got one very tasty dish, in which each piece retained its taste, aroma and biological value.

Roll hot into sterilized jars, store in a dark and cool room.

We cool part of the caviar, and take a sample. We took the usual ingredients, combined their flavors, and we got a great, very, very tasty dish, you lick your fingers.

Zucchini caviar according to GOST, as in a store

In Soviet times, squash caviar prepared in accordance with GOST was sold. When it comes to talking about it, it is precisely that famous, store-bought, tasty and fragrant, rich orange color that comes to mind.

It cost a penny, but it was very tasty. It was made according to a single standard with strict adherence to technology. The recipe for such caviar is the best suited for harvesting it for the winter.

Ingredients:

• zucchini - 3 kg
• carrots - 180 gr.
• tomato paste - 240 gr.
• vegetable oil - 150 ml
• onion - 120 gr.
• parsley root - 60 gr.
• tomatoes - 1 pc.
• sugar - 2 tsp
• black peppercorns - 3 peas
• allspice black pepper - 3 peas
• salt - 1 tbsp. l.

Cooking:

1. Thoroughly wash and peel the zucchini, cut into small cubes 1x1 cm.
2. Fry them in a pan until lightly browned.
3. Also chop the onion.
4. Grate carrots and parsley root on a coarse grater.
5. Transfer the fried zucchini to a plate.
6. Fry the rest of the vegetables until they are soft.
7. Then we combine everything together and grind with a blender until completely homogeneous.
8. After that, the mass is simmered for 20 minutes and brought to the desired density.
9. Grind the peppercorns in a mortar and add to the caviar, put salt and sugar.
10. Add tomato paste, mix well again with a blender and simmer for 5 minutes. Tomato will give a beautiful color and enhance the taste of the product.
11. We lay out in sterilized jars and roll up for the winter. We keep it in the cellar.

Delicious recipe for zucchini caviar with mayonnaise and tomato paste

The only thing that confuses me in this recipe is the use of mayonnaise. But there is a way out. What can make ordinary caviar tasty? Well, of course, wonderful homemade mayonnaise, with a creamy thick consistency.

Ingredients:

• zucchini - 6 kg
• tomato paste - 500 gr.
• mayonnaise - 500 gr.
• vegetable oil - 200 ml
• onion - 1 kg
• sugar - 4 tbsp. l.
• salt - 2 tbsp. l.
• vinegar 9% - 1/4 tbsp.

Cooking:

We take the most ripe and fresh vegetables, wash, peel and cut. You can cut it as you like, since later we will turn them into mashed potatoes.

Place the chopped juicy zucchini in a large saucepan and simmer in vegetable oil until fully cooked for 1.5-2 hours.

Grind young, juicy, onions in a blender until smooth.

We combine all the ingredients. Add the onion mass, mayonnaise, tomato paste, salt, sugar and vinegar to the zucchini.

Mix everything with a blender, put on a small fire and simmer for 15-20 minutes.

We bring to a certain consistency and the desired density.

Pour hot into prepared jars. It is better to take them in a small volume, at one time. I opened the jar and ate it right away, without leaving it for later.

Zucchini caviar for the winter in a slow cooker

Have you cooked caviar from zucchini for the winter? I think you should try this, choose any recipe. And, see you!

There are a lot of recipes for harvesting zucchini caviar for the winter. There are very simple ones, including only zucchini, onions, carrots and butter. These ingredients are present in almost all recipes. And then other ingredients are added to this base, tomatoes or tomato paste, garlic - for lovers of spicier dishes, greens, roots. Of course, salt and pepper.

Differences are found only in the number of certain components. Somewhere they put more onions, somewhere carrots, or vice versa they reduce them. A different amount of vegetable oil is added, or even cooked with mayonnaise. Add vinegar, or cook without it, sterilize, or do without it.

The ingredients are fried, stewed, steamed. For this, dishes with a thick bottom are used, for example a cauldron. Or cooked in a slow cooker. Then grind into a puree, or leave in pieces. They eat caviar freshly prepared or harvest it for the winter.

It is quite easy to prepare it at home. And yes, it doesn't take too much time. Therefore, many people love to cook it! Moreover, those who have their own summer cottages always grow a lot of these vegetables. Sometimes they don't even know what to do with them. They have already eaten and prepared, and they are growing and growing.

And did everyone make caviar from zucchini? Not all? Let's do it together. I want to offer you several recipes, and you already choose which one you like best. Or do as I did. Prepare it for different recipes, one - two jars. Will be tasting in the winter.

According to these recipes, you can eat it immediately, or you can prepare it for the winter. In both cases, when you eat, you will get a lot of taste pleasure! After all, it is no coincidence that in the title I use the phrase “you will lick your fingers!”. So it is, all today's recipes quite fall under this definition.

I have been preparing it for two days. different ways. My whole family were tasters. Four entries made it to the final. And I share them with you today!

I want to be the first to offer you the recipe, during the tasting of which the most laudatory words were heard. We all liked her the most. And when we spread it on a piece of brown bread and ate, smacking our lips with pleasure, we actually licked our fingers. It was so delicious!

This recipe is very easy to make. And at the same time it turns out very tasty. It is not for nothing that the people call him “Lick your fingers”! It turns out airy, tender, sunny, beautiful and incredibly tasty!

We will need:

In the set of ingredients, two values ​​are given. According to the first value, you get 5-6 half-liter jars. According to the second value (I used it), I got two 650-gram cans.

• zucchini - 3 kg (1.5 kg)
• carrots - 1.5 kg (750 gr)
• onion - 750 gr (400 gr)
• tomato paste - 3 tablespoons (1.5 tablespoons)
• vegetable oil - 300 ml (150 ml)
• sugar - 7 tbsp. spoons (3.5 tablespoons)
• salt - 3 tbsp. spoons without a slide (1.5 tablespoons)
• pepper - 1 tsp (incomplete) 0.5 tsp)
• water - 3/4 cup (0.5 cup)
• vinegar 9% - 70 ml (35 ml)

In the recipe that came to me, there was no vinegar initially. But I am adding it. Firstly, it tastes better with it, and secondly, it contributes to better preservation of the finished preservation.

You can add it according to your taste and desire.

Cooking:

1. Peel all vegetables. We clean the zucchini from seeds, if they are large. Please note that their weight is given in the recipe without seeds and peel.

2. Cut zucchini and onion into cubes.

3. Grate the carrots.

4. We will cook in a cauldron, so we put all the prepared vegetables in it. We pour water. And put on fire to stew.

You can also use a large pot with a thick bottom, as well as a cooking basin.

After it boils, we detect 40 minutes, cover with a lid and reduce the heat to a minimum. During this time, stir occasionally.

5. After the allotted time, put the vegetables in a colander and allow excess liquid to drain.

Juice vegetables allowed enough. So that the workpiece does not turn out to be liquid, it must be drained, but do not pour it out. It might still come in handy.

6. Then put the vegetables in a bowl and use a blender to puree them until smooth.

7. Then put it back in a cauldron, or a saucepan, add vegetable oil, tomato paste. I use tomato paste "Tomato", it has a bright rich taste and beautiful color.

Sprinkle salt, sugar and pepper. We mix everything thoroughly and send it to the gas stove.

Add all flavoring additives necessarily to taste. For me, it is suitable in such proportions, for someone else, the proportions may be different. It will not affect storage in any way!

8. After it boils, we detect 30 - 35 minutes. It is rather difficult to determine the moment of boiling, since the mass turned out to be dense. I determine this by the characteristic "chuffing" during mixing. By the way, be careful at this moment, the caviar can “shoot”.

Simmer over very low heat with a lid on. Don't forget to stir occasionally.

It is necessary that the caviar boils well and boils. We get it thick and heavy, and therefore it should be steamed very carefully so that the fermentation process does not begin in the jar after twisting.

9. You need to stir often so that it does not burn. If only a hint of this begins to appear, you can add a couple of tablespoons of drained juice.

10. After 30 minutes, pour in the vinegar and mix. Cover again and cook for another 5 minutes, during which time stir a couple more times so that the acid can be evenly distributed.

Add the amount of vinegar to your liking. If you sterilize the jars, then you can do without it at all. I add exactly the proportion that is indicated in the recipe. For whom this is a lot, add it less. In order to pour half first, try. If necessary, you can add.

There is also such a feature that immediately after cooking, when the caviar is still hot, it may seem sour. But when it cools down, the taste will not be sour. It will be quite balanced.

24. After filling the jar to the brim, cover with a sterilized lid and screw it on with a seamer. Then turn over, put on the lid, and cover with a blanket. Leave until completely cool. Then turn over and put in a cool place away from the battery.

As you can see, this recipe does not require sterilization.

Sometimes fresh herbs, mostly parsley, are also added to this recipe. It can be added if it was not possible to find white roots. If you don’t have your own plot and you don’t grow roots yourself, then you can find them only in a large supermarket, and even then not in full.

Therefore, instead of roots, you can add greens. It won't affect the taste much. It can also be prepared in banks. The only thing that needs to be done is to stew it well. Parsley is capricious and can cause a fermentation process.

Caviar according to this recipe is very tasty. not for nothing in Soviet times so loved products with the abbreviation GOST. And everyone knows what that means. This is a kind of quality mark, a state standard. It was according to this standard that we laid down the amount of ingredients. Therefore, ours should turn out to be exactly “store”, and not some other.

Very tasty and easy to prepare the following delicious recipe. I recommend you take note of it. Due to the addition of garlic, a new spicy note appears in it.

A simple recipe for zucchini caviar

We will need:

• zucchini - 3 kg
• onion - 1 kg
• carrots - 1 kg
• tomato paste - 4 tbsp. spoons
• garlic - 7 cloves
• greens - parsley, dill - bunch
• salt - 2 tbsp. spoons (best to taste)
• sugar - 1 tbsp
• pepper - 0.5 tsp
• oil - 200-250 ml
• vinegar 9% - 1/4 cup (less can be, but better to taste)

Cooking:

Basically, all squash caviar is prepared according to the same scheme. First, all the ingredients are stewed or fried, and then they are mashed, and then stewed again, already mashed. But for a change, let's make some adjustments to the recipe, and cook it differently. In a simpler way.

1. We clean all the vegetables. If the fruits are large, we remove the seeds from them. Their weight is given in pure form, without seeds and peel.

2. We cut all the vegetables into cubes in random order. You can also rub them on a grater. The method can be any.

3. Grind all fresh vegetables and herbs in a food processor until pureed.

4. We will cook in a cauldron or other thick-walled dishes. We heat the cauldron.

5. Pour in the oil and heat it slightly. Put the finished puree into the hot oil.

6. Fry and simmer for 45 minutes. It is better to simmer with the lid closed on a very slow fire. Don't forget to stir occasionally so it doesn't burn.

7. Add tomato paste and finely chopped or chopped garlic through a garlic press, mix and fry for 5 minutes.

8. Add salt, sugar, pepper. You can use ground pepper, or you can take 15 peppercorns and 5 allspice, crush it in a mortar or grind it in a coffee grinder. The smell from such pepper will be very strong. We add vinegar. Stir and after boiling, simmer for another 5 - 7 minutes.

9. After that, hot lay out in sterilized jars to the very top. Seal with a spoon so that no air bubbles remain. Cover with sterilized lids and twist. You don't need to sterilize.

10. We turn the twisted cans over and put them under the blanket until they cool completely. Or we eat, just spread on bread.

This caviar turns out to be very tender, slightly spicy taste. The texture is airy and just melts in your mouth! She wants to eat and eat, even if she has already eaten!

Now let's look at another recipe. For this recipe, we will not grind the vegetables. I like this recipe, here all the pieces are tangible and very tasty. Therefore, along with pureed caviar, I always try to make at least a little bit according to this recipe.

Squash caviar pieces

We will need:

• zucchini - 1.4 kg
• carrots - 300 gr
• onion - 300 gr
• tomatoes - 5 pcs) small)
• garlic - 2 teeth
• oil - 100 ml
• salt - 1 tbsp. a spoon
• sugar - 2 tbsp. spoons
• pepper - 0.5 tsp

It is good to cook such caviar in a slow cooker. Simple, fast, easy and delicious. But today we will look at how to do it in a cauldron.

Cooking:

1. Peel the zucchini. If he is young and his skin is very thin, then it is not necessary to clean it. In this case, we will not achieve a uniform color, as in the first recipe, so you can leave it in the peel.

2. If the fruits are large, then you need to clean them from seeds. This is easy enough to do with a spoon. Weight is given without seeds and peel.

3. Cut them into cubes with a side of 1 cm.

4. Peel and cut the carrots into slightly smaller cubes.

5. Peel the onion and also cut into cubes.

6. Make cruciform cuts on both sides of the tomatoes. Pour boiling water over them for 3-4 minutes. Then drain the water. Remove the skin from the tomatoes and cut into small cubes.

7. We will cook in a cauldron. Or you can cook in other dishes with thick walls. In such dishes, the contents will be stewed evenly and will not burn. We heat the cauldron. Then pour oil into it and heat it up.

8. Spread the onion, fry until golden brown.

9. Then spread the carrots, fry for 5-7 minutes.

10. Now it's the turn of the zucchini. Add them and fry everything together for 10-15 minutes.

11. Add tomatoes.

12. Salt and pepper to taste. Simmer with the lid closed for at least an hour. During this time, vegetables will release a sufficient amount of juice. This is good, caviar will be even tastier with it. Don't forget to stir occasionally.

13. 5 minutes before cooking, add garlic.

14. Cool or eat hot. She is good in every way. But still, it's better to let her brew a little.

15. Or put it in sterilized jars, cover it with sterilized lids and roll it up using a seaming machine. You don't need to sterilize.

In this case, it turns out with juice, so we put it in jars.

16. Turn the jar over, put it under the blanket until it cools completely.

Or we eat with bread, washed down with sweet tea. Overeating!

All recipes presented today are made without sterilization. They are well stored if, after cooling, put them in a cool place, in the underground, in the pantry, away from heating appliances.

If this is not possible, then I would advise you to sterilize the jars before twisting them. It is very easy to do this.

Video on how to cook delicious zucchini caviar with mayonnaise

Recently, they often began to cook caviar with mayonnaise. They say that this is just incredible yummy. And of course, we will not stand aside. And here is the recipe.

Yes, not exactly like this. in the usual way, you can cook your favorite preparation. Try it and share your impressions. And if you have your own interesting recipe, please share it with us!

How to sterilize jars with blanks

I will write about it here very briefly. For those who are interested, please visit this thread.

• prepare a large saucepan, lay gauze or a piece of cloth on the bottom. Pour it in hot water, but not boiling water, so that the jar, when we put it in water, does not burst.
• put the jars in the pot. The lids on them should not be twisted, the banks are only covered with them.
• add water, it should reach the shoulders of the jar.
• put the pan on the gas stove over high heat. After boiling, reduce the heat so that the water does not boil. and boiled moderately.
• sterilize the floor liter cans 15 minutes, 650-gram - 20 minutes, and liter - 25 minutes.
• then carefully remove the jar with special tongs and screw it on.
• turn neck down, cover with a blanket and leave to cool completely.

Today we looked at a few delicious recipes squash caviar. I tried to make for you a selection of the most popular of them. All these recipes have been tested, and I can tell you with confidence that one recipe is better than the other. All are easy to make and all are delicious. In a word - "you will lick your fingers!"

They have only one drawback, as soon as you open the jar, the caviar disappears very quickly from there. And disappears in an unknown direction. Well, okay! That's why we prepared it!

Bon Appetit!