Squash caviar through a meat grinder

Squash caviar through a meat grinder is a wonderful treat for the whole family. I want to save dishes from zucchini, a low-calorie and healthy vegetable, for the winter in the form of rolls for every taste. You can use squash caviar not only as an amazing appetizer, but also as a base for soups and sauces. Try several different recipes and you will appreciate that this dish can have completely different, but unsurpassed tastes.

A simple and tasty recipe for squash caviar through a meat grinder

This recipe for zucchini caviar has a minimal amount of ingredients - it is made only from zucchini, without carrots, onions and peppers, but the dish turns out to be independent and tasty! If you have a large harvest of zucchini, take this recipe into service. The consistency of the caviar should be as thin and uniform as possible, so it is advisable to use the finest mesh of a meat grinder.

1. 
   How to prepare squash caviar through a meat grinder for the winter? For caviar, it is advisable to use young zucchini - then the grain will be more uniform, but you can also cook from overripe fruits, you just need to cut off the hard peel and remove the seeds and pulp inside. Wash the zucchini well, wipe dry, cut into small pieces, and pass through a meat grinder.
2. 
   Add sugar, salt and vegetable oil to the resulting mass of zucchini porridge, mix gently and slowly, and place on the stove to simmer. It is necessary to simmer over low heat for 1 hour, stirring constantly so that the caviar does not burn.
3. 
   Add tomato sauce, vinegar, pepper, garlic, which was previously passed through a meat grinder. And simmer for another 15-20 minutes.
4. 
   While our aromatic caviar is preparing, we prepare the jars - sterilize them. It is better to take half-liter jars for seaming, because... being open in the refrigerator, caviar will lose its aromatic qualities; it is definitely better to store the caviar in small portions.
5. 
   Place hot caviar into jars and roll up.

Recipe for squash caviar with mayonnaise and tomato paste

This caviar recipe is not entirely traditional, but it can be used both for quick preparation for the holiday table and for preservation for the winter. You can prepare it without carrots, but they give the snack a sweetish, refined taste.

Ingredients:

• Zucchini – 3 kg.
• Carrots – 2 pcs.
• Mayonnaise 60% fat – 250 ml.
• Tomato paste - half a glass.
• Garlic – 10 cloves.
• Onion – 3 pcs.
• Salt – 1 tbsp. l.
• Granulated sugar – 100 g.
• Vinegar 9% - 2 tbsp. l.
• Sunflower oil – 4 tbsp. l.
• Peppercorns and allspice - 3 peas each.
• Ground red pepper - at the end of the knife.

Cooking process:

Step 1. Wash and dry the zucchini. Young fruits - simply cut into slices. In ripe fruits, it is necessary to cut off the hard peel and remove the seeds.

Step 2. Peel and wash the carrots, onions and garlic.

Step 3. Pass the vegetables through a meat grinder. The mesh size can be selected depending on the desired consistency.

Step 4. Grind the pepper in a mortar or mill and add it to the vegetables along with salt and sugar.

Step 5. Put it on the stove over low heat for about an hour and a half, stirring constantly with a wooden spatula.

Step 6. Heat sunflower oil in a frying pan and lightly fry the tomato paste over low heat, stirring for about 3 minutes. If this is not done, then the paste will give the taste of raw tomatoes, and our goal is to reveal the taste of the tomato and make the taste of the caviar brighter.

Step 7. 5 minutes before readiness, add mayonnaise and fried pasta to the preparation. And a little later, a few minutes before it’s ready, add vinegar.

Step 8. Without turning off, place the boiling caviar into previously prepared pasteurized jars.

Step 9. Roll up the jars, turn them over and cover them with a blanket.

Step 10. After a month, the caviar will infuse and absorb all the aromas of vegetables and spices, and will become even more tender. But, you can cool it immediately after cooking and serve it - this appetizer is good at any time and for any occasion!

Recipe for squash caviar with tomatoes, carrots, onions

Stunningly delicious squash caviar can be prepared without tomato paste, but with real fresh tomatoes. For this recipe, we will need four large freeform pans to cook each vegetable individually.This is due to the fact that the cooking time and temperature of all products are different, the main goal is to preserve the aroma of each ingredient separately, and then combine it into one dish.

 Ingredients:

• Zucchini – 3000 g.
• Onions – 1000 g.
• Carrots – 1000 g.
• Fresh tomato – 1500 g.
• Vegetable or olive oil – 250 g.
• Salt – 2 tbsp. l.
• Sugar – 4 tbsp. l.
• Vinegar 9% – 2 tbsp. l.

Cooking process:   

Step 1. Wash the zucchini well, peel off the peel, and remove large seeds from the core.

Step 2. Cut the zucchini into medium-sized cubes. Transfer to a frying pan, add about ¼ cup of vegetable oil and cook for 20 minutes.

Step 3. Peel the onion, cut it into small cubes, load it into a second form and saute until half cooked in ¼ oil, as in the previous case, 15 minutes.

Step 4. Wash and peel the carrots, grate them on a coarse grater.

Step 5. Cook in a separate frying pan over medium heat for 15 minutes in vegetable oil.

Step 6. Using a sharp knife, cut out the stem of the tomatoes and make a cross-shaped cut in the same place.

Step 7. Pour boiling water over them and remove the skin completely. Cut the blanched tomatoes into small slices and fry separately in oil for 20 minutes over low heat.

Step 8. Using a meat grinder, grind all the vegetables one by one into a large saucepan or basin. There is no need to wait for them to cool down.

Step 9. Add sugar and salt to the zucchini mixture and let it simmer over low heat, stirring regularly for an hour.

Step 10. In order for the caviar to be preserved all winter, at the very end we add vinegar, mix everything and place the hot finished caviar into sterilized jars, roll up, turn over and wrap until it cools completely, then you can move the jars to the pantry.

Tip: Enameled dishes are not suitable for cooking caviar, so that the caviar simmers and does not burn - the frying pan should be made of cast iron or stainless steel.

Squash caviar with bell pepper

It will be delicious to enjoy this dish in winter. Whether you spread it on bread or use it as an addition to first and second courses is up to you! 

Ingredients:

• Zucchini – 1 kg.
• Bell pepper – 2 pcs.
• Garlic – 40 g.
• Tomato paste – 160 g.
• Vegetable or olive oil – 85 g.
• Vinegar – 0.5 tbsp. l.
• Sugar – 2 tbsp. l.
• Salt – 1 tbsp. l.
• Ground red pepper - on the tip of a knife 

Cooking process:   

Step 1. Wash the zucchini and bell peppers. Peel the zucchini and remove large seeds. Peel the pepper and cut it into several pieces. Peel the garlic.

Step 2. Cut the zucchini into oblong pieces, pass it through a meat grinder along with the pepper and immediately transfer it to a thick-bottomed pan or kettle.

Step 3. Add salt, sugar, and ground red pepper to our zucchini mixture. The next step is to mix in the tomato paste and oil.

Step 4. Let the resulting mixture simmer until it boils, often gently stirring with a wooden spatula. After boiling, reduce the heat, cover with a lid and simmer for 30 minutes, stirring occasionally.

Step 5. Grind the garlic using a garlic grinder or mill, add to the caviar, cook for 15 minutes over low heat. At the end of cooking, add vinegar and stir.

Step 6. Place the hot caviar into clean, sterile jars. Roll up and turn over onto the lid and cover with a “fur coat”. Leave to rest until the jars have cooled completely.

Bon appetit!

Squash caviar with garlic and tomato paste

If you want to cook something simple for the winter, and not have to stand at the stove for a long time, but still get a healthy and tasty dish, this recipe is a great option. You can just prepare a snack for the table, but why not prepare more and enjoy it in winter. Minimal ingredients, quick and easy preparation, and finger-licking delicious!

Ingredients:

• Zucchini – 6 kg.
• Tomato paste – 0.5 kg.
• Granulated sugar – 0.2 kg.
• Garlic – 200 gr.
• Vegetable oil – ½ cup.
• Vinegar 9% – 10 tbsp. l.
• Salt – 3 tbsp. l.
• Ground black pepper – ½ tsp. 

Cooking process:   

Step 1. Let's prepare the most voluminous ingredient - zucchini: rinse them thoroughly, peel them, remove large seeds. We pass them through a meat grinder and transfer them to a thick-bottomed container in which we will cook on the stove (this can be a basin or pan).

Step 2. Add sugar to the zucchini puree, immediately salt, add tomato paste and pour in vegetable oil, black pepper, and if you like spicy and hot dishes, you can add hot pepper at the tip of a knife.

Step 3. Place the vessel on the fire, boil, stirring from time to time, then reduce the temperature and simmer, stirring regularly, for another 40 minutes.

Step 4. After the designated time has passed, we grind our mass with an immersion blender. This is not necessary, but I recommend it to obtain a more delicate consistency.

Step 5. Peel and chop the garlic on a spade, add to our preparation, also add vinegar, mix and cook for another 10 minutes.

Step 6. Place the hot caviar in sterile jars, which we prepared in advance, and roll up. Turn the jars upside down and wrap them in a blanket for a day.It is better to take small jars of 0.5-0.7 liters, so the snack in an open form, for example, in the refrigerator, will better retain its taste.

Tip: The above ingredients make about 6 liters of delicious snacks. But, I advise you to leave one plate of this wonderful caviar for lunch or dinner and enjoy it, and it will be enough for the winter!

Enjoy your meal!

Squash caviar through a meat grinder without frying

In the modern world, we are increasingly thinking about the benefits of what we eat. This recipe will preserve maximum vitamins and save a lot of your time, because the vegetables in it are not subjected to unnecessary heat treatment. This recipe is interesting because the vegetables are baked in the oven most of the time and cooked on the fire for only a short time, which is why squash caviar through a meat grinder turns out even more rich and tasty.

 Ingredients for 2 half-liter jars:

• Zucchini – 2500 gr.
• Bell pepper – 2 pcs.
• Bulbs - 3 pcs.
• Carrots – 4 pcs.
• Tomatoes – 4 pcs.
• Refined sunflower oil – 3 tbsp. l.
• Tomato paste – 4 tbsp. l.
• Salt – 1 tbsp. l.
• Sugar – 80 gr.
• Pepper - a pinch.
• Garlic – 1 head.
• Greens (parsley or dill) - to taste.

Cooking process:

Step 1. Wash and peel the peppers, onions and carrots. Cut off the skin of the zucchini, remove the pulp and seeds.

Step 2. Cut the carrots and onions into large round pieces, then take a baking dish and place the vegetables in it. We cut the zucchini into large cubes and place it on the vegetables in the form, generously spraying our preparation with oil to add juiciness.

Step 3. Peel the pepper, remove seeds and cut into quarters, wash the tomatoes thoroughly and cut out their stalk, cut in half. Let's place bright vegetables on top of our form.

Step 4.Place the mold in an oven preheated to 180°C for 35-45 minutes. Then we take out our vegetables, move the tomato and pepper to the side, and carefully mix the rest of the bottom layer. We return the top vegetables to their place and set the pan to bake for another 40 minutes.

Step 5. Turn off the oven and do not open it for 20 minutes. Finally, take out the fragrant baked vegetables in the mold. We remove the skins from the tomatoes and peppers and pass all the vegetables one by one through a meat grinder.

Step 6. It’s time to add garlic, passed through a press, tomato paste, salt, pepper, sugar and herbs, chopped very finely, if you like, to our vegetable preparation.

Step 7. We will simmer the caviar over low heat for about 15 minutes, and then put it in prepared small, pre-sterilized jars (I prefer half-liter jars), roll it up and turn it over, and wrap it in a warm blanket until it cools completely.

Spicy squash caviar through a meat grinder

One of the most popular preparations among the stronger sex, as well as those who love fiery and savory dishes. This dish will also be an excellent preventive measure for strengthening the body in cold winter weather.

Ingredients:

• Zucchini – 2 kg.
• Sweet red pepper – 5 pieces.
• Hot hot pepper – 2 pieces.
• Tomato paste – 380 g.
• Sugar – 150 grams.
• Salt – 4 tbsp. l.
• Garlic – 1 head.
• Olive oil – 200 ml.
• Vinegar 9% – 50 ml.
• Parsley – 50 gr.

Cooking process:

Step 1. Wash the zucchini well under running water, remove seeds and skin. Cut into pieces so that they fit into the meat grinder.

Step 2. Wash the peppers and remove seeds; you need to wear gloves when peeling hot peppers. Prepare the garlic and wash the parsley.

Step 3.We pass all the vegetables through a meat grinder and place our pulp in a basin or pan in which we will cook. Add olive oil, tomato paste, sugar to the middle, mix everything well with a spatula, add salt and put on high heat. Cook for 30 minutes, it is advisable that the mass takes up no more than half of the pan, this is due to the fact that the caviar is sprayed. Be careful, don't get burned!

Step 4. Add vinegar, stir and continue cooking for another 10 minutes. At the same time, we sterilize the jars.

Step 5. Transfer the hot caviar into jars, roll it up, turn it over and cover until it cools completely.

Squash caviar in a slow cooker

It is necessary to take into account that to prepare preparations for the winter, the size of the multicooker bowl must be large, for example 4 liters. If the bowl of your unit is small, prepare this dish for lunch or dinner. It cooks quickly and the taste is delicate with a velvety creamy texture!

Ingredients for 1 liter of finished product:

• Zucchini – 2 large young ones, about 1 kg.
• Tomatoes – 3-4 pieces.
• Large bulbs - 2-3 pieces.
• Carrots – 3-4 pieces.
• Olive vegetable oil – 3 tbsp. l.
• Salt – 1.5 tsp.
• Ground black pepper - a pinch.
• Vinegar 9% or apple cider vinegar – 1.5 tsp. 

Cooking process:

Step 1. Of all the vegetables, carrots are the hardest, so let's start with that. Wash, peel, cut into medium-thick slices. Place on the bottom of the bowl.

Step 2. Peel the onion and cut into fairly thick half rings. We put it into the bowl.

Step 3. Wash the zucchini well under running water, remove seeds and thick skin. Cut into strips and place in a bowl.

Step 4. There are tomatoes left. We remove the stalk and, considering that the vegetable is very soft, divide it into any pieces, you can even divide it in two.Place the last layer in the bowl.

Step 5. Fill all the vegetables with vegetable oil, salt, pepper, mix and, if necessary, compact them.

Step 6. We will cook on the “Baking” mode for 40 minutes. The vegetables will be baked and soft. If there is too much moisture, you can evaporate the excess liquid using the “Rice”, “Spaghetti” or “Pilaf” program.

Step 7. Transfer the caviar into a meat grinder and twist. To roll, add vinegar and stir well.

Step 8. Place the caviar in clean jars, cover with metal lids, place in a saucepan into which we pour cold water just below the “hangers” of the jars. Bring the water to a boil and maintain the same temperature over low heat for another 30 minutes.

Step 9. After sterilization, take out the jars, roll them up and turn them over.

With this sterilization method, there is no need to cool the jars under the “fur coat”.

Squash caviar through a meat grinder with apples

If you love store-bought squash caviar, like in the USSR, but are skeptical about homemade caviar, use this recipe. Both in taste and consistency, the caviar looks like it came from a store counter. Apple sourness just adds that missing and pleasant taste in a duet with zucchini. Don't believe me? Check it out!

Ingredients:

• Zucchini – 1.5 kg.
• Tomatoes – 3-4 pieces.
• Apples with sourness 2-3 pcs.
• Large bulbs - 2 pieces.
• Carrots – 2 pieces.
• Garlic – 1 head.
• Tomato paste – 1.5 tbsp. l.
• Sunflower vegetable oil – 4 tbsp.
• Pepper – 4 peas.
• Table salt – 30g.
• Parsley – 10 g.
• Vinegar essence 70% – ½ tsp. or 3.5 tsp. 9% vinegar.

Cooking process:

Step 1. To prepare caviar, we take only high-quality products without damage or signs of rotting; microbes may remain in the products, even if you cut off these areas.You can take any variety of zucchini, no matter young or mature. Apples need sour or sweet and sour, dense and juicy.

Step 2. Wash the zucchini and apples and dry them on a towel. Remove the peel and seeds and grind through a meat grinder. We prepare carrots, onions and garlic and send them next for chopping.

Step 3. Blanch the tomatoes, to do this we make a cross-shaped cut, lower them into boiling water for 1-2 minutes, then immediately into cold water and remove the skin towards the stem, then cut it out last. Grind the tomatoes into puree and mix with tomato paste. Add to our caviar.

Step 4. Take a cauldron or a saucepan with a thick bottom, pour oil and transfer the vegetable puree. Caviar should occupy no more than 2/3 of the container volume, because it “shoots” during cooking.

Step 5. Mix everything well and cook for 1 hour under the lid, stirring every 5 minutes. When the squash caviar has boiled down, add salt and season with pepper, ground in a mortar. You can use ground, but the taste will not be as aromatic.

Step 6. Add the greens chopped in a meat grinder or using a blender and continue cooking for another 30 minutes. 5 minutes before readiness, add vinegar. The finished caviar can be blended again to create the most delicate consistency.

Step 7. The caviar is ready! Be sure to take a sample, just don’t forget to stop, otherwise you won’t have anything to roll up for the winter!

Step 8. Place the still hot yummy in sterile jars, roll it up and turn it upside down, cover with a blanket until it cools.

What could be more beautiful than a spoonful of Russian-style zucchini caviar on a slice of fresh bread on a cold, icy day? Enjoy with pleasure!