Squash caviar just like in the store

Store-bought squash caviar is the most popular type of vegetable caviar. This snack has many beneficial properties, low calorie content and a unique taste that most people remember from childhood.

Squash caviar, as in a store according to USSR GOST

A very simple recipe for perfect vegetable caviar, made from zucchini, carrots, onions and bell peppers. The dish is very reminiscent of the caviar that could be found on store shelves many years ago.

1. 
   How to prepare squash caviar like in a store for the winter? We prepare all the necessary products: thoroughly wash the vegetables and dry them with paper towels. We measure out the required amount of spices and remove the thick skin from large zucchini.
2. 
   Cut clean zucchini, carrots and bell peppers into randomly small pieces, place in a baking dish, and pour vegetable oil on top. Bake for an hour and a half at 200 degrees.
3. 
   While the vegetables are simmering in the oven, thinly slice the onion and fry it in a small amount of oil. As soon as the onion becomes translucent, add chopped garlic to it. Cook for a few more minutes and remove from heat.
4. 
   Take the baked vegetables out of the oven.
5. 
   Combine all ingredients in one container and puree with an immersion blender until smooth. Next, transfer the resulting puree into a slow cooker and add tomato paste.
6. 
   Turn on the “Extinguishing” program and set the timer to 35 minutes.
7. 
   After half an hour, add spices, granulated sugar, salt and vinegar - mix and repeat the program (also 35 minutes).
8. 
   We try to stir the hot mass periodically with a wooden spatula.
9. 
   As soon as the multicooker turns off, place the aromatic caviar in pre-sterilized jars and roll up. Place on the lids until completely cooled and then put into storage. Zucchini caviar is ready like store-bought! Bon appetit!

Squash caviar with mayonnaise and tomato paste for the winter

During the sunset season, you definitely need to prepare aromatic squash caviar, and if you also add mayonnaise and tomato paste, then rest assured that such preparations will not take up space on the shelves for very long, as they will be eaten instantly.

Cooking time – 3 hours

Cooking time - 30 min.

Portions – 1.5 l.

Ingredients:

• Zucchini – 3 kg.
• Garlic – 10 teeth.
• Mayonnaise – 250 ml.
• Tomato paste – 250 ml.
• Salt – 1 tbsp.
• Granulated sugar – 100 gr.
• Ground red pepper – 2 pinches.
• Vegetable oil – 100 ml.
• Vinegar 9% - 1 tbsp.

Cooking process:

1. Prepare all the necessary products: thoroughly wash the zucchini, dry it, measure out the required amount of salt and granulated sugar.

2. Remove the skin from the zucchini, cut into small pieces and place in a large saucepan. Add the garlic cloves and place on the stove, simmer over low heat.

3. Continue cooking until the vegetables become very soft. As soon as this happens, remove from the burner and blend with an immersion blender until smooth.

4. Add mayonnaise, tomato paste, granulated sugar, salt, red pepper and vegetable oil to the puree.

5. Mix all the ingredients thoroughly and return to the stove - simmer over low heat for about 2.5-3 hours under the lid, stirring occasionally.

6. After the time has passed, remove the caviar from the stove and pour it into sterile jars, add one tablespoon of vinegar to the very top and roll up. Store in a cool, dark place. Bon appetit!

Squash caviar like in the store with tomatoes

A tasty and healthy snack can be prepared from the simplest and most affordable vegetables - zucchini and tomatoes. The dish goes perfectly with meat, and can also “act” as an independent dish, combined with fresh black bread.

Cooking time – 55 min.

Cooking time – 25 min.

Portions – 8.

Ingredients:

• Zucchini – 500 gr.
• Onion – 50 gr.
• Tomatoes – 150 gr.
• Vegetable oil – 50 ml.
• Vinegar – 15 ml.
• Salt – ½ tsp.
• Granulated sugar – ¼ tsp.
• Green onion – 20 gr.
• Flour – 40 gr.
• Ground black pepper – ¼ tsp.

Cooking process:

1. Prepare the main ingredient - zucchini. Remove the thick peel, cut in half and remove the entire seed part. If you are using young zucchini, you do not need to remove the skin.

2. Cut the zucchini pulp into small cubes.

3. Roll the resulting pieces in flour.

4. Heat a small amount of vegetable oil in a frying pan and fry the cubes.

5. Cook until an appetizing golden crust forms.

6. Grind the rosy zucchini using an immersion blender or grind it in a meat grinder.

7. Pour boiling water over the tomatoes and easily remove the skin.

8. We also puree the tomatoes.

9. Peel the onion and randomly cut into small slices.

10. Fry onion pieces in vegetable oil until golden.

11. Add tomatoes to the same frying pan and bring to a boil, continue to simmer for about 3-5 minutes.

12. Place the zucchini puree into the boiling mass, stir, let it boil and immediately reduce the heat to minimum and close the lid. Cook for about 25 minutes, stirring occasionally.

13. After 20-30 minutes, add salt, granulated sugar, vinegar and ground black pepper to the mixture - stir and after a couple of minutes remove from the stove.

14. Take a sample and add salt or sugar to your taste.

15. Carefully transfer the hot caviar to a plate and let it cool a little.

16. Sprinkle the chilled appetizer with chopped green onions and serve. Store the finished dish in the refrigerator for no more than 4 days. Bon appetit!

Zucchini caviar with flour, just like in the store

Many people only like the kind of squash caviar that they buy in the store, but this can be easily fixed! Let's prepare a fragrant, tender snack in our own kitchen from available products, which no one will be able to distinguish from store-bought ones.

Cooking time – 3 hours 15 minutes

Cooking time – 25 min.

Portions – 4 l.

Ingredients:

• Zucchini – 3 kg.
• Tomato paste – 200 gr.
• Salt – 2 tbsp.
• Vegetable oil – ½ tbsp.
• Onion – 500 gr.
• Carrots – 1 kg.
• Flour – 3 tbsp.
• Ground black pepper – ½ tsp.
• Water – 200 ml.

Cooking process:

1. Rinse the zucchini, dry it, remove the thick skin and cut into small pieces - transfer to a pan of a suitable size.

2. Pour 200 milliliters of water into the zucchini cubes and place on the stove, cook under the lid over low heat for about 40-50 minutes.

3. While the caviar base is stewing, let’s move on to other ingredients. Finely chop the onion and grate the carrots on a coarse grater. Place the vegetables in a frying pan along with 100 milliliters of vegetable oil and fry until soft.

4. When all the vegetables are ready, combine them and puree them using an immersion blender until smooth.

5. Afterwards, add tomato paste, salt and 4 tablespoons of oil to the puree. Close the lid and put on fire for 50 minutes (it is recommended to stir the mixture every 5 minutes).

6. Let's start with flour. Pour 3 tablespoons of flour into a clean and dry frying pan and fry until it changes color (it is this component that will give the caviar that very taste).

7. As soon as the vegetables are cooked, add ground black pepper, flour and boil for another 5-7 minutes.Afterwards, carefully pour the puree into clean jars, sterilize for about 15 minutes in a water bath and roll up using a special machine.

8. Our delicious and aromatic squash caviar is ready. Bon appetit!

Squash caviar through a meat grinder, like in a store

Has the year been rich in zucchini? A great reason to prepare a delicious and simple winter snack from seasonal vegetables. Thanks to the addition of mayonnaise and scrolling the components through a meat grinder, the finished caviar has a very pleasant and delicate texture.

Cooking time – 1 hour 55 minutes

Cooking time - 15 minutes.

Portions – 1.5 l.

Ingredients:

• Zucchini – 1.5 kg.
• Onion – 3 pcs.
• Carrots – 3 pcs.
• Mayonnaise – 100 gr.
• Tomato paste – 2 tbsp.
• Vegetable oil – 100 ml.
• Garlic – 4 teeth.
• Apple cider vinegar – 1 tbsp.
• Granulated sugar – 1 tbsp.
• Salt – 1 tsp.

Cooking process:

1. All vegetables, except for garlic, are thoroughly washed under running water, dried with paper towels and arbitrarily cut into small pieces convenient for rolling them through a meat grinder.

2. Pass the vegetable pieces through sharp knives of a meat grinder.

3. Transfer the resulting mass into a saucepan, pour in vegetable oil, cover with a lid and simmer over low heat for about an hour and a half, trying to stir every 10 minutes.

4. After 1 hour and 30 minutes, add chopped garlic, salt, granulated sugar, mayonnaise, tomato paste and vinegar. Mix everything well and continue cooking for another half hour.

5. Afterwards, put the caviar into sterile jars and seal with lids. Turn it upside down, cover it with a towel and leave it like that until it cools completely.

6. Store the finished snack in a dark and cool place. Bon appetit!

Squash caviar with mayonnaise and tomato paste in a blender

Zucchini caviar is an appetizer that is familiar to everyone from childhood, but if you add it with mayonnaise and tomato sauce, the dish becomes much tastier and more tender, and the cooking process is not complicated at all.

Cooking time – 2 hours 15 minutes

Cooking time – 25 min.

Portions – 6 l.

Ingredients:

• Zucchini – 4.5 kg.
• Onions – 500 gr.
• Carrots – 500 gr.
• Garlic – 10 teeth.
• Mayonnaise – 200 gr.
• Sunflower oil – 150 ml.
• Salt – 3 tbsp.
• Granulated sugar – 6 tbsp.
• Tomato paste – 200 ml.
• Ground black pepper – 1 tbsp.
• Vinegar 9% - 2 tbsp. l.

Cooking process:

1. Wash the zucchini thoroughly and remove the skin using a vegetable peeler. Afterwards, cut into small pieces, place on a baking sheet, sprinkle with oil and place in the oven at 180 degrees for 15 minutes.

2. While the zucchini sticks are baking, chop the carrots on a coarse grater and finely chop the onion. Heat the oil in a frying pan, fry the onion until transparent and then add the carrots and sauté for 10 minutes.

3. Next, add tomato paste and granulated sugar for frying, fry with constant stirring for another 5-7 minutes.

4. Combine the baked zucchini, garlic cloves and sautéed vegetables in a large container and puree using an immersion blender until smooth. Simmer the resulting mass over low heat for about an hour and a half, remembering to stir. After about 40 minutes from the start of cooking, add mayonnaise, black pepper, vinegar and salt. Mix all the contents again and cook for another 5 minutes.

5. Without waiting for it to cool, pour the caviar into sterile jars and roll up.We turn the filled jars over, cover them with a blanket for about a day and then put them in the cellar or basement. Bon appetit!

How to cook delicious zucchini caviar in a slow cooker?

Zucchini caviar is an uncomplicated, but rather simple dish that even a novice cook can handle. And with the advent of a miracle technology - a multicooker - the process has become even more elementary, moreover, jars of caviar do not require additional sterilization, which significantly saves time.

Cooking time – 3 hours 15 minutes

Cooking time - 30 min.

Portions – 1.3 l.

Ingredients:

• Zucchini – 4 pcs.
• Onions (large) – 1 pc.
• Carrots (medium) – 2 pcs.
• Tomato sauce – 3 tbsp.
• Granulated sugar – 1 tsp.
• Sunflower oil – 2 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Ground red pepper - to taste.

Cooking process:

1. Prepare the vegetables: wash, dry and remove the skin from all components.

2. Cut the carrots into circles of medium thickness or grate them on a coarse grater, cut the onion into thin half rings.

3. We also cut the zucchini into random small pieces.

4. Place all the chopped vegetables in a slow cooker, sprinkle with salt and leave for 20 minutes. After the time has passed, add butter, tomato paste and granulated sugar - turn on the “Stewing” program, close the lid, and set the timer for 2 hours (stir every 10-15 minutes).

5. After the multicooker turns off, taste and add pepper to your taste. Next, puree the vegetables using an immersion blender until smooth.

6. Pour hot caviar into sterile jars and roll up using a special machine.We turn the container over, wrap it in a towel and after a day we put it in a cool place where direct sunlight does not reach.

7. The aromatic winter snack is ready. Bon appetit!

Zucchini caviar with onions and carrots, just like store-bought

If you store zucchini in its entirety, it takes up a lot of space, so here is a simple recipe for an incredibly flavorful snack - zucchini caviar with the addition of onions and carrots.

Cooking time – 2 hours 30 minutes

Cooking time - 30 min.

Portions – 2.5 l.

Ingredients:

• Zucchini – 3 kg.
• Onion – 1 kg.
• Carrots – 1 kg.
• Tomato sauce – 300 gr.
• Sunflower oil – 300 ml.
• Granulated sugar – 2 tbsp.
• Salt – 1.5 tbsp.
• Garlic – 6 teeth.
• Ground black pepper – ½ tsp.

Cooking process:

1. Prepare the necessary ingredients: thoroughly wash the vegetables, dry them and weigh them in order to maintain the correct proportions.

2. Grate the carrots on a coarse borage grater, and cut the onion and zucchini into small cubes or strips.

3. Heat a small amount of oil in a frying pan and fry the onion.

4. When the chopped onion becomes translucent, add it and fry the carrots until soft. As soon as the carrots are cooked, replace them with zucchini.

5. Be sure to place the fried zucchini cubes in a sieve or colander to drain all excess liquid.

6. Place the sauteed vegetables into a pan of a suitable size and blend everything with an immersion or stationary blender until smooth.

7. Add tomato paste, salt, sugar, black pepper and garlic, passed through a press or crush, to the pureed mass.

8. Mix all ingredients and taste for salt.

9.While hot, pour the caviar into pre-sterilized jars, cover (that is, cover, seal the lids tightly) with lids and sterilize in a water bath for at least 40-60 minutes.

10. After an hour, carefully remove the jars and seal them immediately.

11. Give the jars time to cool to room temperature and then put them in a cool place out of direct sunlight for storage.

Bon appetit!

Homemade squash caviar, like store-bought caviar with vinegar

Fresh zucchini is stored for a very short time, and you really want to feel their taste both in late autumn and winter... Therefore, I suggest preparing you the most delicate vegetable caviar, very reminiscent of the one sold in the store.

Cooking time – 2 hours 30 minutes

Cooking time - 30 min.

Portions – 4.5 l.

Ingredients:

• Zucchini – 3 kg.
• Onions – 1 kg.
• Tomatoes – 2 kg.
• Carrots – 1 kg.
• Apple cider vinegar 6% - 3 tbsp.
• Granulated sugar – 4 tbsp.
• Salt – 2 tbsp.
• Sunflower oil (for frying) – 100 ml.

Cooking process:

1. Wash the carrots thoroughly under running water and peel them. Cut into rings of medium thickness and fry in sunflower oil until soft.

2. Following the carrots, we “free” one kilogram of onions from the husks, chop and sauté in oil until tender.

3. Cut the juicy tomatoes randomly and fry over medium heat for about 7-9 minutes.

4. Remove the thick, hard skin from the zucchini, remove the seeds and fry in vegetable oil until half cooked.

5. After all the vegetables have undergone heat treatment, combine them and blend them in a blender until they have a homogeneous consistency.

6.Transfer the resulting puree into a fireproof dish (pan or basin) of a suitable size, add salt, granulated sugar, tomato paste and vinegar - mix and cook over low heat for about an hour and a half, stirring occasionally.

7. Pour the hot snack into pre-sterilized jars and roll up. We turn the container over, cover it with a blanket and leave it like this for a day until it cools completely. Bon appetit!

Zucchini caviar with garlic, just like in the store

This savory and incredibly tender appetizer is very easy to prepare, and you will be very pleased with the result. Seasonal vegetables such as zucchini and carrots, seasoned with hot garlic, make an excellent stand-alone dish or an addition to meat and poultry.

Cooking time – 1 hour 50 minutes

Cooking time - 20 minutes.

Portions – 4.

Ingredients:

• Zucchini – 1 kg.
• Carrots – 350 gr.
• Garlic – 5 teeth.
• Tomato paste – 3 tbsp. l.
• Vegetable oil – 1 tbsp.
• Granulated sugar – 1 tbsp.
• Mayonnaise – 2-3 tbsp.

Cooking process:

1. The base of our caviar is zucchini, rinse, dry, remove the thick skin and grate on a fine grater.

2. Place the chopped zucchini in a deep saucepan, pour in one glass of oil and place on low heat to simmer.

3. We do the same with carrots - chop them on a grater.

4. Send after the zucchini. Cook the vegetables for about 45-50 minutes, remembering to stir frequently so that the future appetizer does not burn.

5. After the time has passed, add the tomato paste, stir and simmer for another couple of minutes.

6. Add two or three tablespoons of mayonnaise, salt, granulated sugar to the resulting mass and continue cooking for another 20-25 minutes.

7.A few minutes before we remove the pan from the heat, add the garlic, passed through a press.

8. Give the squash caviar time to cool, transfer to bowls and serve. Bon appetit!