Zucchini caviar in a finger-licking blender

There are countless options for preparing squash caviar. Housewives cook it with tomato paste, tomatoes, and peppers. Vegetables can be either fried or baked in the oven. The finished caviar can be left in pieces, or you can pierce it with a blender.

Squash caviar in a blender for the winter with tomato paste

Tomato paste in squash caviar adds the necessary sourness. In addition, it affects the color of the finished workpiece. This caviar is delicious to spread on a sandwich or served with meat.

1. 
   How to prepare squash caviar using a finger-licking blender? We wash and dry the zucchini. We use young specimens entirely. If the vegetables are late, with rough skin, then it must be removed along with the seeds. Cut the prepared zucchini into small cubes. Peel the carrots and onions, wash them, cut them into pieces.Place the chopped vegetables in a deep frying pan, pour in fifty to seventy milliliters of water, and place on the stove. Simmer the vegetables over low heat until soft. This will take approximately fifteen minutes.
2. 
   After this time, add washed and sliced ​​tomatoes, peeled and sliced ​​garlic cloves. Stir and continue to simmer for another ten to fifteen minutes.
3. 
   When the stewing time is over, transfer the prepared vegetables to a blender and chop them.
4. 
   Transfer the resulting mass back into the frying pan. Add vegetable oil, tomato paste, ground black pepper, salt and granulated sugar. Stir, cover with a lid and simmer for thirty minutes over low heat. Stir occasionally. At the end of cooking, add vinegar essence and stir.
5. 
   We pack the finished hot caviar into sterile dry jars, roll it up with dry sterilized lids, and wrap it upside down in a warm blanket. After complete cooling, store in a cool, dry place.

Bon appetit!

Squash caviar with mayonnaise and tomato paste for the winter

This method of preparing squash caviar is interesting by adding not only tomato paste, but also mayonnaise. The preparation changes its taste and becomes richer. We will grind raw zucchini using a meat grinder - grinding after stewing will no longer be necessary.

Cooking time: 2 hours.

Cooking time: 20 min.

Servings – approximately 2.5 liters of prepared caviar.

Ingredients:

• Zucchini – 3 kg.
• Mayonnaise – 250 gr.
• Onions – 500 gr.
• Vegetable oil – 150 gr.
• Tomato paste – 300 gr.
• Granulated sugar – 6 tbsp.
• Salt – 2 tbsp. l.
• Ground black pepper – 12 tsp.
• Bay leaf – 1 pc.

Cooking process:

1. Wash and dry the zucchini.If the zucchini is mature, cut off the peel and remove the seeds. We use young vegetables entirely. Peel and rinse onions. We pass the zucchini and onions through a meat grinder with a fine grid - the result is a grainy mush.

2. Place the resulting mass in a cooking vessel, add mayonnaise, tomato paste, vegetable oil, and mix. Cook for one hour, remembering to stir occasionally.

3. After the specified time, add salt, sugar, bay leaf and continue cooking for another hour.

4. Place the finished hot caviar into pre-sterilized dry jars. Close with dry, sterile lids. After cooling, remove the caviar to a cool, dry place for storage.

Bon appetit!

Zucchini caviar without frying at home

If you're trying to avoid browning while cooking, try this recipe. We cut the vegetables into small pieces, simmer, and then grind them with a blender. Add spices to the resulting mass and bring the caviar to readiness. When cooking, cover the mixture with a lid, as the caviar “shoots” a lot. Fragrant, rich squash caviar is ready! We roll the snack into jars - it keeps well all winter.

Cooking time: 3 hours.

Cooking time: 30 min.

Servings – approximately 1 liter of prepared caviar.

Ingredients:

• Zucchini – 1.5 kg.
• Carrots – 750 gr.
• Onions – 750 gr.
• Water – 1 tbsp.
• Tomato paste – 1 tbsp.
• Granulated sugar – 1 tbsp. l.
• Salt – 1.5 tbsp. l.
• Vegetable oil – 0.5 tbsp.
• Ground black pepper – 1-2 tsp.
• Bay leaf – 1 pc.

Cooking process:

1. Wash the zucchini, remove the peel and seeds, and cut into cubes.

2. Peel the carrots, wash them, and chop them in the same way as zucchini.

3. Peel the onions, rinse them, finely chop them.

4.Place the chopped vegetables in a saucepan, add water and tomato paste. Mix carefully and place on the stove. Bring to a boil and cook for an hour and a half. Stir during cooking.

5. After cooking, puree the vegetables with a blender. Add salt, granulated sugar, ground black pepper, vegetable oil, mix. Return to the stove and cook for another hour and a half. Don't forget to stir so that the mixture doesn't burn.

6. Prepared hot squash caviar is packaged in pre-sterilized dry jars. Screw on with dry, sterile lids. When the caviar has cooled completely, store it in a cool, dry place.

Bon appetit!

Zucchini caviar with carrots “Finger lickin’ good” for the winter

Very tender, with a delicate sweetish taste, low in calories and simply delicious - who doesn’t like squash caviar? According to this recipe, we cook it with quite a lot of carrots - hence the sweetness. Let's balance it with tomato sauce and garlic - the taste of the finished roll is very harmonious, and the color is distinctly orange.

Cooking time: 60 min.

Cooking time: 20 min.

Servings – 4.

Ingredients:

• Zucchini – 3 kg.
• Carrots – 1 kg.
• Onions – 1 kg.
• Tomato sauce – 300 gr.
• Granulated sugar – 2 tbsp. l.
• Salt – 1.5 tbsp. l.
• Vegetable oil – 300 gr.
• Ground black pepper - to taste.
• Garlic – 6 cloves.

Cooking process:

1. Peel the onions, wash them, and finely chop them. Heat the vegetable oil in a deep frying pan, fry the onion in it until transparent, stir. Remove the fried onions into a separate bowl.

2. Peel the carrots, wash them, and chop them on a coarse grater. Place in a frying pan after frying the onions. If necessary, add more vegetable oil.Fry the carrots until soft. Then remove the carrots from the pan into a container with the onions.

3. Wash the zucchini, remove the peel and seeds, and cut into cubes. Similarly to the onions and carrots, fry them until soft in a frying pan. You will have to fry in several batches, since the vegetables are voluminous and there are a lot of them. By the way, if you want the caviar to be thick, after each frying, place the vegetables in a sieve to drain excess liquid, and only then put them in a container.

4. Blend the fried vegetables with a blender until smooth. Add tomato sauce, salt, sugar, ground black pepper and garlic passed through a press to the resulting mass. Mix well.

5. Place the squash caviar in sterile dry jars, cover with iron lids and set for sterilization for forty to sixty minutes (this time is calculated for jars with a volume of 650 ml). After sterilization is completed, we immediately roll up the jars of caviar using a special key. We turn the rolled up cans upside down, wrap them in a blanket and let them cool in this position. When the workpiece has cooled completely, store it in a cool, dry place.

Bon appetit!

How to prepare caviar from zucchini and tomatoes for the winter?

Let's prepare squash caviar with tomatoes - a great way to use the vegetable harvest. First, fry the vegetables separately, and then grind them through a meat grinder, and then boil them until thick. The result is tender, juicy caviar: tasty, satisfying, and budget-friendly.

Cooking time: 1.5 hours.

Cooking time: 20 min.

Servings: approximately 3 liters of prepared caviar.

Ingredients:

• Zucchini – 3 kg.
• Carrots – 1 kg.
• Onions – 1 kg.
• Tomatoes – 1.5 kg.
• Granulated sugar – 4 tbsp. l.
• Salt – 2 tbsp. l.
• Vegetable oil – 1 tbsp.
• Table vinegar 9% - 2 tbsp. l.

Cooking process:

1. Wash the zucchini and remove the peel and seeds. Cut the pulp into cubes. Fry the zucchini until soft in a frying pan with a small amount of heated vegetable oil. Fry for about twenty minutes until the vegetable is soft.

2. Peel the onions, wash them, cut them into small cubes. In a separate frying pan, heat a little vegetable oil, fry the onion in it until it becomes transparent - about fifteen minutes.

3. Peel the carrots, rinse, and grate on a coarse grater. Fry in vegetable oil in a separate frying pan.

4. We do the same with tomatoes: wash them, dry them, cut them into cubes and fry them in a separate frying pan with vegetable oil for fifteen to twenty minutes.

5. Grind the fried vegetables through a meat grinder with a fine grid. Add salt and sugar to the resulting mass and set it on the stove to boil. Cook for one hour, remembering to stir so that the caviar does not burn. At the very end of cooking, pour in the vinegar, stir and remove from the stove.

6. Place the finished caviar in sterile dry jars and seal with sterile dry lids. We wrap it in a blanket, turning it upside down to check the tightness, and let it cool completely in this position. Store in a cool, dry place.

Bon appetit!

Zucchini caviar as in a blender at the store

Prepare squash caviar at home, like in the store? Easily! If you know a little secret. We offer a detailed recipe with the same secret to prepare a “store-bought” zucchini delicacy in your kitchen.

Cooking time: 2 hours.

Cooking time: 40 min.

Servings: approximately 2 liters of prepared caviar.

Ingredients:

• Peeled zucchini – 3 kg.
• Water – 200 ml.
• Carrots – 1 kg.
• Onions – 500 gr.
• Tomato paste – 200 gr.
• Salt – 2 tbsp. l.
• Vegetable oil for frying – 100 gr.
• Vegetable oil for caviar – 4 tbsp. l.
• Flour – 3 tbsp. l.
• Ground black pepper – 3 pinches.

Cooking process:

1. Wash the zucchini, remove the skin and seeds. Cut the pulp into cubes, place in a saucepan, pour in water, cover with a lid, and place on the stove. From the moment of boiling, cook for forty to fifty minutes until soft.

2. Stir occasionally so that all pieces are cooked equally.

3. Peel the onions, wash them, cut them into small cubes. Peel the carrots, wash them, and grate them on a coarse grater. Heat vegetable oil in a deep frying pan, add onions and carrots and fry. Stir the vegetables while frying. After about fifty minutes, the onions and carrots will become soft, remove them from the stove.

4. Now use a blender to grind the boiled zucchini along with the onion and carrot frying. You should get a smooth, homogeneous mass.

5. Add tomato paste, salt and vegetable oil to the zucchini mass and mix. Place the container with caviar on the stove and cook it over low heat for about fifty minutes. The mass should boil down and become thicker.

6. While the mixture is cooking, fry the flour in a dry frying pan until it acquires a creamy hue and a nutty smell. It is this step - adding fried flour - that provides that store-bought taste and thicker consistency.

7. At the end of cooking the caviar, add fried flour and ground black pepper. Stir and cook for another seven minutes. Place the caviar in dry sterile jars and cover with lids. We put the jars to sterilize for fifteen minutes.

8. Screw on the sterilized caviar with lids.Let the workpiece cool completely. Store in a cool, dry place.

Bon appetit!