Delicious zucchini caviar you will lick your fingers for the winter. Zucchini caviar for the winter - the best recipes at home. Real jam! Delicious zucchini for the winter with tomato paste according to GOST, as in a store

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 receded. With a pleasant mild taste, it is perfect as a simple snack with a crispy slice of bread, also complementing meat and fish dishes, potato side dishes, etc.

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

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

It can be prepared as slices, or more thoroughly chopped with a meat grinder or an immersion blender. You can add vinegar or leave it out. Which one to cook it - the choice is up to the hostesses.

The choice of dishes for cooking zucchini caviar is not accidental. Here it is necessary Cast-iron pan or dishes with thick walls - this can be a cauldron, a saucepan or a suitable pan.

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

The cooking technology comes down to preparing vegetables, gradually frying the ingredients in one dish over high heat, then stewing under the lid until cooked, reducing the heat to a minimum. Every housewife will cope with such a dish, and you will appreciate the result in winter, having gathered at the table with the whole family. Good luck with your homework!

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

Your attention is a very simple recipe for delicious zucchini caviar. All vegetables in it are chopped with a meat grinder. In this case, a sufficiently large amount of juice is formed, and all preparation comes down to evaporating the liquid to the desired consistency. Be sure to try this caviar. The result is just lick your fingers!

You will need:

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

Cooking method:

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

Pass the onion through a meat grinder

Grind the tomatoes with a meat grinder

Pass carrots through a meat grinder

In a cauldron or in a saucepan, put zucchini, carrots, vegetable oil, simmer 30 minutes

After half an hour, add onions to the zucchini, 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, citric acid and 1 tbsp to the tomatoes. l. salt

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

The tomato mass has changed a little in color, has also become thicker

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

Seal jars well, turn over on lids, wrap, let cool completely

Caviar turns out bright, beautiful and very tasty

Bon Appetit!

Zucchini caviar as in a store - you will lick your fingers

in front of you wonderful recipe caviar from zucchini, which is not inferior in taste to the store version and even tastier. Please note that it is very simple, not long in preparation time. Be sure to prepare vegetable caviar for the winter in this way. 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 dry garlic
• 60 ml vegetable oil

Cooking method:

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

Chop onion, cut carrots, zucchini, tomatoes - halves

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

Add carrots, fry 3 minutes

Then add zucchini - fry for 5-6 minutes

Reduce heat, add tomatoes, salt, mix everything

Now it is very easy to remove the skin from the tomato, it is superfluous in the caviar

We check the readiness of vegetables, focusing on carrots

Now we pour vegetable stew in a deep saucepan, add sugar, dry garlic, bring to a puree state with an immersion blender

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

The funnel also needs to be boiled.

Now you can lay out the caviar in sterilized jars

We try to keep the jars full, but not over the edge.

Screw tightly with clean lids

Turn the jars over until they are completely cool.

Bon Appetit!

How to cook delicious zucchini caviar for the winter - a recipe from grandma

This recipe is very simple to prepare, but in the end we get an excellent appetizer of zucchini for lunch or dinner, as well as an excellent preparation for the winter. This is how my grandmother cooked, my mother cooks, and my recipe has remained unchanged. You can cook such a game on a conventional gas or electric stove or on 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 art. l. (heaped) coarse salt
• ½ tsp black peppercorns or ground

Cooking method:

1. Peel all vegetables, rinse - grind tomatoes, bell pepper through a meat grinder
2. Cut the onion into small cubes, cut the zucchini in the same way into cubes 1.5 cm x 1.5 cm, sprinkle them with salt, let stand in a colander
3. Garlic can be passed through a press or, if desired, finely chopped, crushed peppercorns in a mortar
4. Pour oil into a preheated dish, fry the onion until golden brown over high heat
5. When the onion is fried, add ground tomatoes, evaporate moisture from them, stirring.
6. When the mass thickens, add chopped Bulgarian red pepper, continue to evaporate the water, not forgetting to stir
7. When all the moisture has almost evaporated, lay the salted zucchini, mix, cover with a lid for a few minutes so that the zucchini warms up well
8. Then add the remaining 2 tablespoons of salt, ground black pepper, chopped garlic, reduce heat, simmer for about 30 minutes
9. Arrange the finished caviar hot in sterilized jars and close with a key, turn them over onto the lids, cool

Bon Appetit!

Recipe for delicious zucchini caviar in a slow cooker

Very tasty caviar from zucchini not for the winter

Before you very unusual recipe caviar from zucchini. I’ll emphasize right away that to save such a delicious snack will not work. You can only store it in the refrigerator.

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

You will need:

• 3 pcs. medium squash
• 3 pcs. bell pepper
• 2 pcs. ripe tomatoes
• 1 PC. onion
• 1 goal garlic
• salt, pepper to taste

Cooking method:

Peel the zucchini, remove the skin and seeds, if necessary, cut them into cubes

Peel the onion, finely chop half the onion

Cut into cubes half the bell pepper, half the tomatoes

Chop half the garlic

Fry zucchini

When they are reddened, send the onion to them, stirring, fry for 3-5 minutes

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

Reduce heat, leave to simmer covered for 15 minutes.

While the vegetables are stewing, we also finely chop the rest of the vegetables - onions, bell peppers, tomatoes, garlic

Mix them in a separate bowl.

We spread the stewed vegetables from the pan into a clean dish, they must be cooled.

Now mix the stews and raw vegetables into a homogeneous mass

Bon Appetit!

Simple and delicious zucchini caviar with mayonnaise

Mayonnaise in zucchini caviar began to be added relatively recently, but many lovers of zucchini snacks really like this option. Of course, such caviar will turn out to be hearty and spicy with a slight sourness. Save it for the winter for your loved ones.

You will need:

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

Cooking method:

1. Prepare all vegetables, clean and wash them
2. Next, rub the carrots and zucchini on a coarse grater, chop the onion finely
3. Ignite the vegetable oil in a cauldron, fry the onion until golden brown, add carrots, after 3 minutes - zucchini
4. Warm well, reduce heat, simmer vegetables, covered with a lid for about 1 hour, stirring every 15 minutes
5. Then cool a little, grind with a blender or passing through a meat grinder
6. Return to the fire, pour in the vinegar, add mayonnaise, tomato paste, spices, cook for 20 minutes after the start of boiling
7. Arrange hot caviar in sterilized jars, close the lids with a key

Bon Appetit!

Homemade zucchini caviar with tomato paste

A great recipe for zucchini caviar, which will appeal to every housewife, conquers with its simplicity and accessibility. Caviar will turn out beautiful, tasty and perfect for harvesting for future use. Please your family during the winter days, when the generous vegetable season is long over.

You will need:

• 3 kg zucchini
• 800 g carrots
• 800 onions
• 270 g tomato paste (3.5 tablespoons with a slide)
• 1 st. l. with a slide of salt (30 g)
• 2 tbsp. l. Sahara
• 1 tsp ground black pepper
• 1 st. l. paprika
• hot pepper optional
• 250 g butter
• 2 tbsp. l. vinegar 9%

Cooking method:

Peel the carrots, wash, chop into large strips

Peel the onion, rinse, cut it arbitrarily, but not finely

Pour 1/3 of the oil into the carrot pan

Zucchini can be cut into thin sticks, they will cook faster

Pour the rest of the vegetable oil into the pan.

Throw in chopped zucchini

Throw in the fried onions and carrots.

Cover tightly with a lid, bring the vegetable mixture to a boil,

Now we reduce the fire, continue to simmer under the lid, slightly opening it

Simmer for 60 minutes, stirring (advancing) the vegetables lightly every 20 minutes

After an hour of stewing, add tomato paste, simmer with it for another 20 minutes

Add spices, vinegar, mix, bring to a boil, cook for 1 minute, remove from heat

Grind the mass with an immersion blender for 5 minutes

Caviar should be like this consistency

We sterilize the jars in advance in the microwave or in any way convenient for you.

Lids must be boiled

We lay out hot caviar in clean jars, close the lids with a key

turn on lids, cool

Bon Appetit!

Video recipe for delicious zucchini caviar in the sleeve

[Updated edition - August 2018. Denis Povaga]

And now, in the midst of preparations for 2018, we decided to update the article with new recipes. And today you will learn not only best recipes zucchini caviar for the winter, but also in general delicious recipes, from which you will lick your fingers!

The older generation remembers the taste of squash caviar from childhood. In the 90s of the last century, apart from it, there was practically nothing on the shelves. Zucchini ripen in early autumn, so it's time to make canned vegetables for the winter.

The workpiece contains a minimum number of calories, and it does not burden the digestive system. Therefore, the dish can be used for various diseases and during weight loss.

In the article, we will consider the most successful options for preparing vegetable preparations.

If you have never cooked zucchini caviar at home, then you can use a simple recipe. Despite the simplified cooking process, the workpiece is very tasty. Therefore, be sure to roll up a few cans for the winter.

Ingredients:

• 3 kg of zucchini.
• 1 kg fleshy tomatoes.
• 1 kg of onion.
• 1 kg of carrots.
• 150 ml vegetable oil.
• 1 tbsp 9% vinegar.
• Sugar, black pepper and edible salt by preference.

Cooking procedure

Wash the zucchini well. So that the caviar does not have a greenish tint, it is recommended to peel the peel. An overripe fruit may have large seeds, they must be removed. Cut the vegetable into small pieces. Heat the sunflower oil in a frying pan and fry the zucchini in it in several portions.

When the vegetables are slightly fried, cover the pan with a lid and simmer for 10-15 minutes until they become soft. Then transfer them to enamel pan large enough to fit all the necessary products.

Finely chop the onion. To prevent splashes and vapors of the vegetable from getting into your eyes, it is recommended to grease the cutting board with a little salt and use a sharp knife. Then fry the onion in sunflower oil.

At the next stage, wash the carrots, if necessary, remove the top layer and grate the vegetable. Saute in oil in a deep frying pan until the vegetable is soft. Add all prepared ingredients to the container with zucchini.

Wash the tomatoes and place in boiling water for a few seconds. After that, you can easily remove the skin.

Grind tomatoes in a blender. Add the resulting juice to the rest of the products and mix with a mixer.

Put the zucchini mixture on the stove, and cook over low heat for 2-3 hours. The time depends on the volume of the mass. If necessary, pepper, salt and add a small amount of sugar.

A few minutes before the readiness to add vinegar. After that, the caviar can be poured into jars, which must first be sterilized.

Wrap the inverted jars in a blanket or towel and leave for 12 hours in a cool place. If you do not violate the cooking technology, then the caviar will not deteriorate at room temperature.

Caviar with tomato paste for the winter at home

To prepare caviar, instead of fresh tomatoes, you can use tomato paste. The difference between homemade preparations is that you can control the consistency and quantity of ingredients, so the snack can be prepared according to your preferences.

Ingredients:

• 2 kg ripe zucchini.
• 150 gr canned tomato paste.
• 1 kg of onions.
• 1 kg of carrots.
• 200 ml sunflower oil.
• 1 tsp 70% acetic acid.
• A small amount of water.
• 2 tablespoons of table salt.
• 4 tablespoons of granulated sugar.

Step by step cooking caviar

All vegetables must first be washed and peeled, and jars should be treated with boiling water. Cut carrots into medium sized cubes. To cook caviar, you can use a thick-walled saucepan, a deep frying pan or a cauldron. Heat vegetable oil in a container and add chopped carrots to it. Pour the vegetables with water, sprinkle with sugar and salt, then mix thoroughly. Cover and bring to a boil, simmer the carrots for 10 minutes.

In the meantime, cut the zucchini into small cubes. Then chop the onion. If desired, bitter can be used for cooking. Green pepper from which you need to remove the seeds and finely chop. Add the prepared ingredients to the container with carrots and mix. Cover the pot with a lid, bring to a boil, then simmer until the vegetables are tender (about 20 minutes).

Add tomato paste to vegetables, mix and simmer for 10 minutes. Leave the lid ajar to allow all the liquid to evaporate.

Add to container acetic acid and cook for another 2-3 minutes. Then transfer the products to the blender bowl and grind them thoroughly.

Put the zucchini mass back on the stove, bring to a boil. After that, the snack can be laid out in jars. Lids must be boiled. From the products used, 4 jars with a volume of 750 ml are obtained.

Your loved ones will definitely like caviar prepared in this way. Perhaps it will become a favorite dish.

The best recipe for zucchini caviar with mayonnaise

Vegetable caviar can act as a separate dish or in addition to fish or meat. Each person has their own preferences, so you can use various ingredients. If you do not like squash caviar with a sour taste, then it is recommended to add mayonnaise to it.

Ingredients:

• 6 kg of zucchini.
• 500 gr mayonnaise.
• 500 gr tomato paste.
• 6 heads of onions.
• 200 ml sunflower oil.
• 4 tablespoons of vinegar.
• 4 tablespoons of granulated sugar.
• 2 tablespoons of table salt.

Cooking method

The first step is to prepare the zucchini. If they are young, then it is enough to peel them. If there are large seeds, they must be removed. Then cut them into small cubes.

Sliced ​​zucchini, transfer to a large enamel pan. Vegetables must be stirred periodically so that they do not burn, otherwise, the workpiece will be spoiled. After boiling, simmer the zucchini with the lid closed for 2 hours. When they give juice, the fire needs to be reduced.

Grind the onion in a blender to make a porridge-like mass, as shown in the image below.

When the zucchini are ready, they must be ground with a mixer or blender.

Add chopped onion, tomato paste, mayonnaise, vinegar, little, salt and sugar to a saucepan with zucchini. Then mix all the ingredients thoroughly with a wooden spatula.

Put the zucchini mass on the stove and cook for 45 minutes over low heat. After this time, pour the appetizer into sterilized jars and roll up the lids.

Zucchini caviar for the winter. The best recipe through a meat grinder

To simplify the process of preparing caviar, it is recommended to pass all vegetables through a meat grinder. In this case, the products do not lose their useful properties, and the snack turns out to be nutritious and tasty.

Ingredients:

• 2 kg of young zucchini.
• 800 gr tomato.
• 600 gr onions.
• 500 gr carrots.
• 1 kg of sweet pepper.
• 2 heads of garlic.
• 500 ml vegetable oil.
• 1 tsp 70% vinegar essence.
• Salt and sugar to taste.

Cooking process

1. Rinse vegetables cold water. If the zucchini is overripe, then you need to remove the peel and remove large seeds, and then cut into large pieces. Remove the skin from the tomatoes, for this they need to be dipped in boiling water for a few seconds.
2. Grind all vegetables separately using a meat grinder. Products do not need to be mixed, so you need to prepare several deep plates. Pass the garlic through a special press.
3. Put a thick-walled pot or deep frying pan on the stove and heat the sunflower oil.
4. First of all, you need to fry the onions and carrots for a few minutes so that the vegetables become golden.
5. Then add the rest of the pureed ingredients.
6. When Vegetable mix boils, then you need to add vinegar, edible salt, sugar and garlic to the container. Cook for 30 minutes over low heat.
7. While the vegetables are cooking, you need to pour boiling water over the jars or put them in the microwave for 1-2 minutes.
8. When the caviar is ready, it must immediately be packaged in glass jars. Roll up the lids, cover with a blanket so that the snack gradually cools down.

After 12-15 minutes, zucchini caviar can be consumed. A snack prepared in this way can be stored for about 6 months.

Zucchini caviar without tomato paste. simple recipe

Zucchini caviar is most often cooked with tomato paste. However, not all people like this taste or it is contraindicated in some diseases. In this case, you can do without tomatoes.

Ingredients:

• 3 kg of zucchini.
• 4 medium sized sweet peppers
• 1 kg of carrots.
• 10 cloves of garlic.
• 600 gr onions.
• 200 ml sunflower oil.
• Black pepper and edible salt to taste.

Step by step cooking

Vegetables must be washed, peeled, and cut into small cubes. Cook food over medium heat until soft. To save beneficial features and vitamins, the ingredients are recommended to be added to boiling water.

While the vegetables are cooking, you need to chop the onion and fry it in a small amount of vegetable oil. After that, mix the products and grind with a blender. You can also use a meat grinder.

V vegetable puree add salt and pepper. Put the container on the stove and cook the caviar for 40 minutes over low heat. In order for all the liquid to evaporate, it is not recommended to cover the pan with a lid. The snack must be stirred periodically, otherwise it may burn.

First you need to sterilize the jars and dry them. You need to pour the caviar in a hot state, then roll up the lids. If it is not possible to store the snack in a cool place, then it is recommended to add 1 tsp of 9% vinegar to the jar.

Zucchini caviar for the winter - a recipe, like in a store

If you like store-bought zucchini caviar, then you can cook it yourself at home. This will require simple and affordable products. And you can cook a snack in a slow cooker.

Ingredients:

• 1 kg of zucchini.
• 0.5 kg of onions.
• 0.5 kg of fresh carrots.
• 100 ml vegetable oil.
• 80 gr canned tomato paste.
• Edible salt and sugar according to preference.

Cooking method

Wash onions and carrots, peel and cut into small cubes. Add to the multicooker bowl, turn on the “Frying” mode. Add salt with sugar, sunflower oil and a small amount of black pepper to the container. Mix all ingredients and fry for 15 minutes.

Peel the zucchini and grate on a medium grater.

To prepare zucchini caviar, you can use canned tomato paste or make it yourself. Tomatoes need to be grated and put on the stove so that all the liquid has evaporated. Add a small amount of salt and sugar.

Add zucchini to the fried vegetables, and turn on the “Stew” mode. Do not rush to add water to the multicooker bowl, as zucchini can produce enough juice. Cook for 40-60 minutes. Caviar must be constantly stirred, and make sure that it does not burn.

Approximately 10 minutes before the snack is ready, you need to add homemade tomato paste to the container.

At the next stage, grind all the products with a blender, to a porridge-like mass.

Cook the vegetable puree for a few more minutes.

After that, the caviar can be consumed immediately or rolled up in sterilized jars. Caviar really turns out like in a store.

Everything will be delicious! Another recipe for zucchini caviar

In one article it is impossible to review all the recipes for cooking zucchini caviar. But consider another option.

Ingredients:

• 1 kg zucchini.
• 300 gr sweet pepper.
• 300 gr tomatoes.
• 150 gr onions.
• 200 gr carrots.
• 3 cloves of garlic.
• Lemon acid.
• Olive oil.
• Salt, sugar and black pepper to taste.

Cooking process

All ingredients must be prepared. By the way, the taste of future caviar depends on the freshness of each product. Therefore, you need to carefully approach the choice of all ingredients.

Peel young zucchini and finely chop. If you use overripe fruits, then you need to remove the core with seeds from them.

Tomatoes are very important, they must be ripe, tasty and juicy. To remove the skin from them, you need to make a small incision, place in boiling water, and then in ice water. Then cut into small cubes.

You also need to remove the skin from the bell pepper, but this is not so easy to do. To do this, the vegetable must be baked or fried over an open fire, placed in a plastic bag for 10 minutes, then remove the film. If you do not want to complicate the process, then you can simply remove the top layer with a vegetable cutter. Peppers also need to be chopped.

Carrots are better to take sweet and young. Chop the root crop into small pieces.

Finely chop the onion and garlic. Then all the ingredients must be sautéed separately for several minutes until half cooked. To prevent burning, you need to systematically stir the products. After that, mix all the ingredients in a deep bowl, add salt, pepper, sugar, citric acid and mix. The last ingredients are recommended to be added to taste, depending on what you like more in caviar.

Put the enameled pan on the stove, cover with a lid and simmer the vegetables over low heat for at least 40 minutes. If you want to roll caviar for the winter, then you need to stew for at least 1 hour. Then grind the products with a blender and cook for a few more minutes. The finished snack can be transferred to a container or rolled up in glass jars.

Do you love squash appetizer? Do you have your own cooking secrets? Share them with blog readers.

Looking ahead, I will say that the result did not disappoint me at all. Squash caviar“Lick your fingers”, although it is prepared at home, it turns out very similar to the store - the one that was sold during my childhood. I won’t say that the process of its preparation is very complicated - not at all, all the actions are quite simple, and, in fact, there are not so many actions themselves.

But it’s better that you see everything yourself: I present to your attention the zucchini caviar “You will lick your fingers” - a recipe with a photo and all the details.

Ingredients:

• 4 kg of zucchini;
• 1.5 kg of carrots;
• 1 kg of onions;
• 350 g of vegetable oil;
• 200 g of sugar;
• 150 ml 9% vinegar;
• 2 tablespoons of salt;
• 10 g black ground pepper;
• 10 g paprika;
• 0.5 l of tomato paste (or 700 ml of tomato sauce);
• 400 g mayonnaise.

* The weight of already peeled zucchini, carrots and onions is indicated. From the indicated amount of ingredients, approximately 6.3 liters of caviar are obtained.

Zucchini caviar "Lick your fingers" - recipe with photo

For caviar, we select not old zucchini, with underdeveloped seeds. If the zucchini is old, with large ripened seeds, it is better to cut them out: they can be felt in the finished caviar. We clean the vegetables from the skin, cut off the stalks and rinse thoroughly in running water. We cut zucchini, onions and carrots arbitrarily - in such pieces that they enter the meat grinder hole.

We pass vegetables through a meat grinder. You can not pass vegetables through a meat grinder, but chop finely, but it will take too much time. We shift the vegetables into a saucepan with a thick bottom of the appropriate size.

Add vegetable oil, sugar, salt, ground black pepper, paprika to the vegetables, pour vinegar and mix well. Let us not be embarrassed by the amount of vinegar - during the cooking process, it will evaporate, and it will not be heard at all in the finished caviar.

We put the pan on the fire and, stirring, bring to a boil over high heat. Then we reduce the fire to a minimum and cook under the lid for 1.5 hours. Periodically, after 10 - 15 minutes, mix.

Then we interrupt the caviar with a blender. To make the process go much faster, you can throw the mass into a mesh colander, stand for a couple of minutes - the liquid will drain (we collect it in a saucepan or bowl). We interrupt the rest of the mass with a blender. Then add the drained liquid, mix.

Add tomato paste (or tomato sauce) and mayonnaise. Mix everything thoroughly, check for salt. Put the saucepan back on the fire, bring to a boil over high heat, stirring occasionally.

Cook over low heat under the lid for another 50 minutes, stirring after 10-15 minutes. We try and make sure that we get zucchini caviar like in a store - you will lick your fingers!

We lay out the finished caviar in hot dry sterilized jars, cover with boiled lids and immediately seal hermetically. Banks with caviar are turned upside down and wrapped. Keep it that way until it cools down completely.

Well, today, we have a fresh selection of recipes from our readers. And to your attention, we analyze the whole 9 simple recipes caviar from zucchini. And to be more precise, everything new is a well-forgotten old. Can you immediately remember, welded according to GOST USSR? Mmmm...

This appetizer can rightfully be considered the queen of blanks, because it is present at almost every feast. And perhaps the next in popularity will be. Although for many families, the priority is different. For example, I equally like the preparation of both zucchini and pepper in the form of lecho.

In this article, I have selected for you interesting ways to harvest it, with all the nuances and subtleties. Let's get started already...

There are three variations of zucchini caviar:

• puree, chopped with a blender;
• passed through a meat grinder (it is more granular);
• cooked in pieces.

In addition, there are many combinations of vegetables, seasonings, and so on. Below I will show you the most diverse and delicious of them.

So, stock up on fragrant harvest, we begin!

Delicious and tender caviar from a minimum amount of products. This appetizer is a great way to use overripe zucchini. But even from young vegetables, the dish turns out great. Try it.

Ingredients:

• one and a half kilograms of zucchini;
• 4 cloves of garlic;
• 2 carrots;
• 2 onions;
• half a kilo of tomato;
• 2 tablespoons of thick tomato paste (optional)
• 2 tablespoons of nine percent vinegar;
• 1 lavrushka;
• half a tablespoon of salt (large, without additives);
• 50 grams of vegetable oil;
• a third of a tablespoon of granulated sugar;
• a little ground pepper.

Cooking steps:

1. Onion cut into medium cubes. Heat the oil in a saucepan or cauldron and send the onion there for 5 minutes.

2. In the meantime, you need to peel and grate the carrots on a coarse grater. Add to the onion and sauté for another 5 minutes, until the onion is soft and yellow.

3. If you use young zucchini, then they probably still have not formed, soft seeds and thin skins. They can simply be washed and used. But larger specimens still need to be subjected to a peeling and seeding procedure. Cut into cubes and send stewed, along with onions and carrots.

4. Pass the tomatoes through a meat grinder along with garlic. Pour the mass to the vegetables 5 minutes after sending the zucchini there. Add tomato paste, salt, pepper and granulated sugar. To stir thoroughly.

5. After 40 minutes of stewing over medium heat, remove the bay leaf and beat the mass with a blender. Adjust the degree of uniformity to your taste. Add vinegar and put back on fire. Simmer covered for another 10 minutes.

Do not forget to constantly stir the vegetable mass, because it very quickly sticks to the walls of the pan.

6. Pour the finished snack into sterilized jars and cork. Cover with a warm cloth, after turning them over on the lids. Hold until cool, and then transfer to the cellar.

Zucchini caviar with mayonnaise for the winter

Zucchini caviar with the addition of mayonnaise turns out to be even more saturated and fragrant in taste. The main thing for this is to choose high quality mayonnaise. Then your snack will be the most delicious. This caviar is worth cooking at least once. You will definitely like it.

Ingredients:

• one and a half kilograms of zucchini. If you use overripe fruits, then you need to weigh them already peeled and peeled;
• 130 grams of mayonnaise;
• half a teaspoon of ground pepper (black);
• 250 grams of onion;
• 130 grams of tomato paste;
• 2 medium carrots;
• 100 grams of vegetable oil;
• a tablespoon of coarse rock salt (you can use special salt for blanks);
• a tablespoon of nine percent vinegar;
• half a tablespoon of granulated sugar.

Cooking steps:

1. In a large frying pan, heat the oil and fry the diced onion there. After it acquires a translucent color, add carrots chopped into medium sticks to it. While the vegetables are fried, cut the zucchini into large cubes (about 2 * 2 centimeters) and also send to the pan.

2. Simmer at low power for 15 minutes, stirring occasionally. Then add tomato paste there and simmer for another half an hour.

3. Now that the vegetables are ready, you need to add salt, granulated sugar to the mass and grind it with a blender.

If you do not have such an assistant in the kitchen, you can use a conventional meat grinder. So the caviar will turn out more grainy.

4. Since we are preparing a treat for the winter, the mass must again be put on the stove. If you cooked caviar for instant eating, then you can already remove it before cooling. So, put the puree on medium heat and simmer for 40 minutes. Cover with a lid, because it will actively "shoot".

5. Now you need to add mayonnaise and black pepper. Mix and simmer for 20 minutes.

6. Add vinegar, stir and turn off the fire. This completes the preparation of the appetizer. During this time, you had the opportunity to sterilize jars in parallel. They need to lay caviar, along the very edges. Seal and then turn upside down.

7. Wrap the jars and leave overnight to cool. The next day they can be sent to the basement.

A quick recipe for caviar without frying according to a simple recipe

Caviar, in which vegetables are pre-fried, is certainly delicious. But less useful, because boiling oil does not benefit the body at all. An excellent alternative to this method is quenching. The dish turns out to be no less tasty, but, at the same time, more useful.

Ingredients:

• 2 medium zucchini;
• a tablespoon of thick tomato paste (highest quality);
• 2 onions;
• 1 carrot;
• salt and black pepper to taste;
• 2 tablespoons nine percent vinegar.

Cooking steps:

1. Cut the zucchini into neat pieces. If in the process you plan to puree caviar, then you can ignore the accuracy. But we will cook the dish in pieces, so we cut it beautifully.

2. Place zucchini in a thick-walled saucepan or cauldron. Grate the carrots on a coarse grater there and cut the onion into cubes. Pour one glass of water and set on the stove. After boiling, the fire must be regulated to medium. Stew vegetables for half an hour.

3. Add pasta, salt and spices to your taste. If needed, you can add some water. Stir and simmer for another 20 minutes. At the end of the process, taste the vegetables. Adjust salt and pepper if needed. Vinegar pour a minute before readiness.

4. Immediately pour the finished caviar into sterile jars and cork. Additional boiling is not required. Enough to flip closed banks upside down and cover with something warm to cool completely. And the next day they will be completely ready to move to the basement.

Zucchini caviar according to GOST (as store-bought)

Store-bought caviar lovers, this recipe is for you! It turns out it is very tasty and is in no way inferior to the purchased product. Try it and see for yourself!

Ingredients:

• a kilogram of zucchini (young ones are better, because they are less troublesome);
• 75 grams of tomato paste;
• a little black pepper of your choice;
• 1 onion;
• 25 grams of granulated sugar;
• a tablespoon of lemon juice;
• 15 grams of salt;
• vegetable oil(30 grams + a little for frying onions);
• 5 grams of nine percent vinegar.

Cooking steps:

1. Wash the zucchini. If they are already overripe, then be sure to get rid of the core and peel. Cut into cubes. Let simmer without oil until done. If the vegetable is dry, you can add a little water. Then drain in a colander to get rid of excess liquid.

Do not be embarrassed that in this case we do not add oil. After all, very soon the zucchini will secrete juice, in which they will be stewed. And, if necessary, as I said, you can always add water.

2. In a separate pan, fry the onion until golden brown and cooked.

3. Combine onions and zucchini in the same pot in which you plan to cook caviar. Puree them with a blender. Now you can add the rest of the products from the list, with the exception of vinegar. After all, it can evaporate during the cooking process. Simmer for 1 hour, covered with a lid and stirring frequently.

4. After an hour, pour in the vinegar, stir and distribute in sterile jars.

Delicious and, as it turned out, quick to prepare caviar, ready for long-term storage.

Zucchini caviar - a simple and tasty recipe (to eat right away)

Very tasty and bright caviar. Looks and tastes just like store-bought products. Only it is more useful and accessible. Try it!

Ingredients:

• one and a half kilograms of zucchini in its pure form;
• 3 medium onions;
• 3 medium carrots;
• 120 grams of mayonnaise;
• 120 grams of tomato paste;
• 30 grams of lean oil;
• 2 laurels;
• a quarter teaspoon of ground pepper (hot);
• 2 tablespoons of granulated sugar;
• a tablespoon of salt.

Cooking steps:

1. Peel vegetables (zucchini, carrots and onions) and pass through a meat grinder. Lovers of a more delicate texture can do this several times. If you repeatedly do this, then at the end you can not beat the mass with a blender. Pour into a saucepan or cauldron for cooking.

2. Add pasta, mayonnaise and butter here. Stir until even, pinkish color. Install on the stove and turn on the maximum power. As soon as the mass begins to gurgle, you need to reduce the heat and simmer under the lid for about half an hour.

3. Add all other ingredients listed and mix thoroughly. Simmer for another 20 minutes in this state.

4. Grind the finished mass with a blender to an even, tender consistency. Taste for salt and spices. You may want to adjust their level.

5. Caviar is ready to use. For the best effect, it is better to cool it.

How easy and delicious to cook zucchini caviar? simple recipe

This recipe is very easy to make. Opponents of mayonnaise may condemn its presence in the dish. But I can say for sure that caviar with it turns out more tender and tastier. By adding just a little bit of this sauce, great harm you will not inflict on the body. Therefore, you can safely cook caviar according to this recipe.

Ingredients:

• 3 kilograms of zucchini (both overripe and young can be used);
• half a kilo of onion;
• 500 grams of mayonnaise;
• a glass of vegetable oil;
• 300 grams of tomato paste;
• 3 tablespoons of nine percent vinegar;
• a tablespoon of coarse salt;
• a tablespoon of ground pepper.

Cooking steps:

1. Clean the zucchini from the skin and core. Scroll them together with peeled onions in a meat grinder.

2. Mix thoroughly and pour into a heavy-bottomed saucepan or cauldron. Put on the stove and simmer for an hour and a half, stirring often.

3. Now it's time to add all other products, except ground pepper and vinegar. Stir and simmer for 20 minutes. Then pour in the vinegar and sprinkle with pepper. Stir and continue simmering for another five minutes.

4. This completes the preparation. Now you can pour into jars, which must first be sterilized. Seal with lids.

5. Turn all sealed jars onto lids and cover with a blanket. Leave until the next day, and then put away to a permanent storage location.

Squash caviar pieces

Not everyone likes the creamy texture of caviar. If you are in this category, then you will surely love this recipe. Cooking it is simple and fast. And the taste is very delicate and spicy.

Ingredients:

• 6 kilograms of zucchini;
• one and a half glasses of vegetable oil;
• one and a half glasses of granulated sugar;
• 2 full tablespoons of salt;
• a glass of nine percent vinegar;
• liter of tomato paste;
• 2-4 large heads of garlic;
• a large bunch of herbs (for example, dill and parsley);
• 4 tablespoons of dry adjika.

Cooking steps:

1. Clean the zucchini and cut into cubes. Finely chop the greens. Garlic also needs to be chopped as finely as possible.

2. Put zucchini, tomato paste, salt, adjika, granulated sugar into a large roasting pan, pour in oil and mix thoroughly. Simmer for 1 hour over low heat, after boiling.

3. Then add greens, garlic and mix well. Simmer for 10 minutes. Pour in the vinegar and remove from heat. Now the caviar can be distributed among the banks.

4. Banks before this must be sterilized in a convenient way. You can find out about them below. Turn the sealed cans of snack upside down and cover until cool.

Zucchini caviar in a slow cooker

Caviar from zucchini and so it is quite easy to prepare. And if you cook it in a slow cooker - it's doubly simple. Now I will tell you how to make it even and delicious.

Ingredients:

• 3 and a half kilograms of large zucchini;
• 2 large onions;
• 2 large carrots;
• a glass of pureed tomatoes;
• a glass of vegetable oil;
• 3 tablespoons of salt;
• a teaspoon of ground pepper;
• half a teaspoon of citric acid;
• 2 full tablespoons of granulated sugar.

Cooking steps:

1. Pour half a glass of oil into the multicooker bowl. Heat it up in the "Frying" mode. While it is heating, peel the onions and carrots. Cut the onion into cubes, and grate the carrot. Send them to fry until the onion is translucent.

2. In the meantime, you need to peel the zucchini and cut it into cubes. Add to the fried vegetables, stir and set the "Stew" program for 1 hour.

You do not need to add water, because the zucchini will release their own, natural juice.

3. Chop the tomatoes in a blender. Before that, they must be cleaned. This is easy to do if you first make a small incision on them and pour boiling water over them. The skin will now peel off easily. Add them to the caviar after 20 minutes of stewing.

4. Add all remaining ingredients (besides acid and remaining oil) and blend everything with a blender. Put on "Extinguishing" for another hour. The mashed potatoes will actively "shoot", so I recommend placing a steamer attachment on top.

For a bright color of the dish, you can add a little turmeric.

5. After 30 minutes, add oil and citric acid. Stir and continue to simmer.

6. In the meantime, sterilize the jars. hot appetizer distribute in glass containers and cork. Now the contents need to cool down slowly. This can be ensured by wrapping the jars in a blanket. Move them to a cool place in the morning.

Zucchini caviar in a bag (sleeve), cooked in the oven

You can cook delicious zucchini caviar in the oven. It's very simple. You will need only the products on the list and a baking sleeve. I suggest you try this interesting recipe and evaluate it.

Ingredients:

• 2 medium zucchini (you can even use overripe);
• 3 small sweet peppers;
• 2 medium carrots;
• 3 tomatoes;
• 3 onions;
• 5-6 cloves of garlic;
• 1 tablespoon of coarse table salt;
• a full teaspoon of granulated sugar;
• 4 tablespoons vegetable oil;
• a teaspoon of suneli hops;
• some greenery;
• a tablespoon of nine percent vinegar.

Cooking steps:

1. Clean the zucchini from the peel and seeds. This applies only to ripe and overripe vegetables. Young zucchini can not be subjected to these procedures. All vegetables, except garlic, peeled and cut into cubes. Add vegetable oil, granulated sugar, salt, seasonings to them and mix well.

2. Transfer to a baking bag and secure the corners. Put on a baking sheet. Heat the oven to 180 degrees and send the vegetables there for 1 hour.

To prevent the bag from bursting from the bottom and the juice from flowing out, pierce it before sending it to the oven in several places, usually with a toothpick.

3. Transfer the vegetables from the bag to a thick-walled pan. Juice does not need to be poured. Otherwise, the caviar will be liquid. Break the mass with a blender.

4. Add garlic, chopped in a special press. Simmer for 20 minutes, stirring occasionally. Then pour in the vinegar and remove from heat. Pour the mass into jars and seal them.

How to sterilize jars for blanks

Any kind of blanks for the winter needs to sterilize dishes. Even if some recipes say that this is not necessary, such a precaution is never superfluous. Today we are going to look at six main simple ways prepare glass jars long storage blanks. They are suitable not only for squash caviar, but also for any other blanks.

1. Steam sterilization. To do this, you need to choose a wide pan and prepare a grate that is suitable for it. It could be, for example, a grid of oven or a special grid from oil splashes. Above boiling water in a saucepan, you need to install such a grate and put cans on it, neck down. They must first be washed with water or a solution of soda.

2. Sterilization in microwave oven. It is very comfortable. But there is one important condition- it is imperative to pour water into the jars, literally one and a half centimeters from the bottom. Otherwise they will burst. Set the power to 900 watts and the time to 3 minutes.

3. Treatment with high temperatures in the oven. In an oven preheated to 100 degrees, place the jars upside down. Covers can also be placed here. Sterilize for about 15 minutes.

4. Boiling. If you need to prepare 1-2 small jars, it will be more convenient to boil them in a saucepan. Fill them with water and place them in a saucepan. Fill it, in turn, with water so that it covers the jars. Boil in this form, after boiling, for 5-10 minutes.

5. In a solution of potassium permanganate. This is very convenient for those who do not want to work with high temperatures. Banks washed with soda should be thoroughly rinsed with a bright solution of manganese.

6. Pour boiling water over. This method is suitable for new cans that have not been used before. In addition, if your recipe provides for further sterilization of the workpiece right in the jar, then it is enough to process them that way. Fill clean jars with boiling water up to the shoulders and cover with lids. Leave on for 10-15 minutes.

Today we once again made sure that it is very simple to cook delicious and beloved caviar from zucchini. We also learned that jars must be sterilized and even got acquainted with the main methods of this procedure.

I hope this article is useful to you and some of the recipes will become your favorites. Share your impressions in the comments. We will be glad to any feedback and wishes. Until new, delicious meetings!

What can be compared with ordinary squash caviar? In the summer, here is somehow food and food ... and in winter, when a blizzard howls outside the window and meter-long snowdrifts like we have in Siberia, nothing more than a red sun in a plate! You look at it - summer is immediately remembered, bird chirping, bright multi-colored flowers, the smell of mowed grass, and you understand right away - there will also be a holiday on our street, and we also walk around with flags!

So, our task today is to cook red zucchini caviar, or maybe not very red, but easy to prepare and definitely tasty, so you will lick all your fingers.

The main component in this dish is, of course, zucchini, but everything else is according to our desire and discretion - the taste and color, as they say, to whom and what they like. There are many recipes, fly in and choose!

Despite the fact that ancient Mexico is still the birthplace of zucchini, all they knew how to do there was to click seeds from them. The Europeans, having brought them to themselves, guessed to fry and soar. Well, caviar is our original Russian invention! In the thirties of the last century, it appeared and was taken into service by the state, so much so that all the shelves in the shops were filled with it. But our hostesses, well done, learned how to make themselves and turned an ordinary snack into a true masterpiece, with many culinary delights. What I especially like about zucchini caviar is that zucchini go into it ripe, large and ripe.

Trace elements and vitamins in such a preparation are a whole carriage and a small cart, quite a bit of kilocalories, few sugars. Therefore, this product is suitable for everyone - ulcers and teetotalers, diabetics and those suffering from constipation, those who want to lose weight and those who do not mind gaining weight.

To prepare this wonderful dish for the winter, we don’t need so much, a stove, a thick-walled pan or a high roasting pan, a frying pan, ideally, a food processor is more powerful, but if not, we’ll get by with a meat grinder or even a hand grater, a sharper knife, and a little patience.

First, we will try simpler recipes, gradually complicating and supplementing them with new ingredients and techniques.

The most delicious caviar from zucchini for the winter - you will lick your fingers recipe

The most delicious is usually the simplest, this is an axiom! Then, when you get bored, you start to complicate and come up with something new. So let's start with a simple one.

• one zucchini, two kilograms in weight,
• five medium carrots
• bulbs also 5, large,
• glass of tomato paste
• a glass of vegetable oil
• salt, table spoon with top,
• half cup sugar
• vinegar essence teaspoon.

Wash vegetables, peel, dry on a towel.

We put the brazier on the fire, pour in a third of the oil and spread the carrots grated on a coarse grater to fry. Lightly fry and put in a separate container.

In the brazier, another third of the butter and zucchini, cut into cubes or also grated on a coarse grater. Lightly fry and in a container with carrots.

The next turn of the onion, cut into a large cube and the last third of the oil. Also light roast.

Cool and chop the whole mass with a knife in food processor into the dust, well, or turn through a meat grinder with a fine grate a couple of times.

We put it in a large saucepan, add sugar, salt, tomato paste and simmer over low heat under a tight lid, stirring occasionally, for about an hour.

Ten minutes before readiness, enter vinegar essence.

Arrange immediately in sterile jars and roll up. turn over and under a fur coat. Until completely cool.

Cheap, tasty and healthy!

This recipe is one of my favorites. For its execution, we also need an oven.

• medium sized zucchini
• half a kilo of tomatoes
• Bell pepper yellow 6-8 pieces,
• carrots, two large,
• onion 4 pieces,
• two tablespoons of sugar
• salt two teaspoons with top,
• ground pepper, to taste.

Cooking.

1. Wash, peel and chop the vegetables, remove the seeds from the pepper.
2. All on a sheet and in the oven. Bake at 180 degrees until brownish burns appear.
3. Cool and chop into dust in a food processor or crank through a meat grinder.
4. Put in a large roasting pan, add oil, salt, sugar, ground pepper and simmer over very low heat for 30-40 minutes.
5. Arrange in sterile jars and roll up.
6. Cool upside down under a fur coat.

Be sure to store in the refrigerator or cold cellar. The recipe is without vinegar and lemon, which means that additional cold preservation is needed.

Zucchini caviar for the winter with mayonnaise and tomato paste - You will lick your fingers

For this recipe, young zucchini are taken in milky ripeness.

• five half-kilogram zucchini,
• five large onions
• good tomato paste half a glass,
• mayonnaise 200 gram pack,
• half a glass of sugar
• salt a tablespoon.

Cooking:

1. Wash the onion and zucchini, peel and dry on a towel.
2. Pass through a meat grinder with a fine grate.
3. Put the resulting mass in a brazier and simmer over the smallest fire for an hour.
4. Add all other ingredients, mix thoroughly and simmer for another hour.
5. We lay out immediately in sterile jars and roll up. Flip and cool under a fur coat.

The recipe is simple, just wait a long time until it is stewed. The result is very good. Delicious on fresh bread and with tea. You can thinly spread butter under caviar on bread.

Zucchini, carrots. tomatoes, onions and peppers in this appetizer are cut into small cubes or chopped on a coarse grater into cubes. Each vegetable at proper processing retains its unique taste.

Tomatoes must be blanched and the skin is removed from them. To do this, you need to make a superficial cross-shaped incision on the bottom of them and lower them into boiling water for a few seconds. Catch with a slotted spoon and remove the skin.

We take ripe vegetables, but elastic, otherwise it will not work to cut them beautifully.

• zucchini 1 kg,
• tomatoes 0.3 kg,
• sweet pepper 3pcs,
• onion 0.3 kg,
• pepper 0.2 kg,
• carrots 0.3 kg,
• garlic 1 head,
• a little greens - parsley, dill, basil,
• salt a tablespoon.

Cooking:

1. Wash, peel and cut vegetables, all separately.
2. Fry the onion with chopped garlic in a roasting pan until golden brown, and add the carrots. Lightly fry everything.
3. Add tomatoes and peppers and simmer until half cooked for about 10 minutes.
4. Add zucchini, greens, finely chopped, salt and simmer until fully cooked for 40 minutes over low heat, stirring gently.
5. We spread it in sterile jars, roll it up, turn it over and under a fur coat.

Very tasty and flavorful appetizer!

Snack for the winter - zucchini caviar with tomatoes and peppers

Prepared in one go and eaten in one go too! On a piece of bread and with any dish for a bite.

• zucchini 2 kg,
• onions, tomatoes, carrots, peppers per kilogram,
• salt 2 tablespoons with a small top,
• sugar glass,
• vegetable oil glass,
• vinegar essence one tablespoon.

Cooking:

1. Wash and peel the vegetables and remove the seeds from the peppers.
2. Chop zucchini, peppers, carrots, onions in a food processor into small crumbs and put in a large cauldron.
3. Grind the tomatoes in the same place into a homogeneous puree. Pour into a cauldron.
4. When it boils, reduce the heat to a small one and add vegetable oil, sugar and salt to the mixture.
5. Simmer for an hour and a half, allowing the water to evaporate.
6. Ten minutes before readiness, we introduce vinegar essence.
7. We lay out the banks and roll up. Turn over and under a fur coat.

In winter, relatives and friends will appreciate it with a bang!

How to cook delicious zucchini caviar in a Redmond slow cooker simply and quickly

The multicooker is good because it will not burn, even if we are sitting in Odnoklassniki at that time. Too bad it's small.

• zucchini per kilogram
• 1 large carrot,
• garlic 5 cloves,
• vegetable oil half a glass,
• bow 2pcs,
• tomato paste 3 tablespoons,
• sugar 2 tablespoons,
• pepper to taste
• salt 1 tablespoon.

Cooking.

Wash everything thoroughly, clean, dry on a towel. Chop the vegetables in a food processor and place in a bowl. Add the rest of the ingredients and mix. Set the extinguishing mode and simmer for an hour and a half. Divide immediately into sterile jars and roll up. Turn over and leave to cool under a fur coat.

Bon appetit in winter!

A simple recipe for caviar from zucchini through a meat grinder - Video

Very simple and quick recipe. With which even a novice housewife will cope. WITH bell pepper, with tomato paste, garlic, red pepper and vinegar. Grind all the ingredients through a meat grinder.

It turns out excellent caviar - a great snack for the winter!

A few more recipes for harvesting for the winter - you will definitely like it:

1. Pickles

Caviar from zucchini, as in childhood - you will lick your fingers

Of course, this recipe will take a lot of time, but it's worth it!

• one and a half glasses of vegetable oil, we measure it right away and this is a nome for everything - for frying separately and the rest in a common pan,
• peeled zucchini 3 kg,
• onions and carrots peeled per kilogram,
• garlic head,
• one and a half tablespoons of sugar salt,
• 2 heaping tablespoons of tomato paste,
• A teaspoon of vinegar essence.

Cooking:

1. Wash, clean, weigh everything.
2. Vegetables, except for garlic, are separately passed through a meat grinder and sautéed in a pan with the addition of sunflower oil. Saute means to lightly fry until translucent and softened. No burns and brown crusts!
3. Beat them separately in a food processor until you get a homogeneous fluffy mass.
4. Pour everything into a common saucepan, knead and set to simmer under a tightly closed lid over low heat for about forty minutes.
5. We put the rest of the oil, salt, sugar, tomato paste, vinegar in a saucepan and mix thoroughly.
6. We spread the garlic, crushed through a press. Stir and simmer for another 15-20 minutes.
7. We cork the finished caviar without delay into sterile jars, turn it over and cool under a fur coat.

Here it turns out exactly what we ate in childhood from tin cans - the recipe You will lick your fingers!

Recipe without sterilization for the winter

This recipe with the addition of citric acid is for those who do not like vinegar at all.

• zucchini two kilos,
• carrot. sweet peppers, tomatoes and onions per pound,
• 4 garlic cloves,
• half a glass of vegetable oil,
• a quarter teaspoon of lemon, pre-soaked in two tablespoons of water,
• sugar two tablespoons
• salt a tablespoon.

Cooking:

1. Vegetables are washed and peeled, passed separately through a meat grinder.
2. Vegetable oil is poured into the cauldron and the onion is fried first until golden brown.
3. Tomatoes are laid out and fried along with onions.
4. All other vegetables are added, and the mass is brought to a boil.
5. Add the rest of the ingredients except lemon and garlic and simmer for 50 minutes.
6. We introduce lemon and garlic, mix thoroughly and simmer for another ten minutes.
7. Well, as always - immediately in sterile jars, roll up, turn over and under a fur coat.

Quite edible and delicious!

Zucchini caviar for the winter with garlic and green apples - recipe You will lick your fingers

AND green apples… A little extravagance in the end doesn't hurt.

• two medium zucchini
• 4 large tomatoes,
• apples 3 pieces,
• a couple of carrots
• 2 bulbs
• vegetable oil half a cup,
• ground black pepper to taste,
• table spoon salt
• small bunch of parsley
• half a teaspoon of vinegar essence.

Cooking:

1. Wash, clean, remove seeds.
2. Everything and greens too, crank through a meat grinder and put in a cauldron.
3. Mix with the rest of the products and simmer for an hour.
4. Immediately cork in sterile jars and set to cool upside down under a fur coat.

Delicate and spicy, a little unusual!

How to cook the most delicious zucchini caviar for the winter: tips and rules

There are no special secrets in cooking zucchini caviar, because no matter how you do it, it will still be delicious!

And there are only two rules:

1. We sterilize jars and lids in advance, because you need to lay out immediately when ready.
2. The less preservatives in the form of vinegar or lemon, the longer the heat treatment.

Everyone Bon appetit and grandiose achievements in the kitchen!