Squash caviar for the winter

Squash caviar for the winter is one of the best options for preparing vegetables for the winter. There are a lot of cooking recipes, choose according to your taste and cook with pleasure. Zucchini caviar is a tasty and low-calorie snack that is quite simple to make.

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

Caviar from zucchini minced through a meat grinder has a pleasant structure of small pieces, which justifies its name. Just as in fish caviar you can feel every egg, so here you can feel the pieces of soft vegetables on your tongue.

1. 
   How to prepare the best squash caviar for the winter? Peel the washed zucchini from the peel and pulp with seeds, cut into small pieces lengthwise in half. The weight of zucchini is indicated already in peeled form.
2. 
   Cut large pieces of zucchini into small slices.
3. 
   Wash all vegetables needed for the recipe well. Cut out the centers, tails, and partitions of the peppers, and cut them lengthwise into wide strips. Peel and wash the garlic.
4. 
   Using a meat grinder (preferably electric), grind the pieces of zucchini, pepper and cloves of garlic. At the same time, put clean jars to sterilize.
5. 
   Add sugar and salt to the vegetable mass, add a glass of tomato paste and stir everything.
6. 
   Transfer the caviar preparation into a large saucepan, pour in sunflower oil, stir and place on the stove. Cook vegetable caviar over medium heat for 20 minutes. after the mixture boils.
7. 
   In 3 min. Before the end of the cooking process, add vinegar and stir. Place the hot mass into sterilized jars, screw on sterilized lids or roll up. Allow the jars with the preparation to cool completely to room temperature and store in the cellar.

Bon appetit!

Delicious squash caviar with mayonnaise and tomato paste

Tasty and satisfying squash caviar will be appreciated not only by the family at dinner; it can also be put in a sauce boat and served, after decorating, at the festive table. Guests will be satisfied.

Cooking time: 3 hours.

Servings: 12.

Ingredients:

• Zucchini – 4.8 kg;
• Tomato paste – 390 gr;
• Onions – 800 g;
• Odorless vegetable oil – 210 ml;
• Mayonnaise – 400 g;
• Granulated sugar – 65 g;
• Vinegar 9% – 65 ml;
• Ground red pepper – 0.5 tsp;
• Salt – 1.5 tbsp. l.

Cooking process:

Step 1.Peel the washed zucchini, remove the seeds with pulp and weigh out the required amount. Cook the zucchini until soft, drain and cool.

Step 2. Wash the peeled onion, cut it into thick strips and fry in vegetable oil until golden brown.

Step 3. Add fried onions to the zucchini and grind through a meat grinder. If you use a blender, the caviar will turn out very tender and puree.

Step 4. Separately combine mayonnaise, tomato paste, salt, sugar, deodorized vegetable oil, ground pepper and vinegar. Stir and add to the zucchini mixture.

Step 5. Place everything in a large saucepan and cook over medium heat for approximately 2-2.5 hours, stirring well from time to time and passing a spatula along the bottom of the pan.

Step 6. During cooking, rinse the jars and lids with baking soda, rinse and dry. Sterilize the jars in the oven and boil the lids for 5 minutes.

Step 7. Place the hot product in prepared dishes, roll up or screw on the lids. Turn the jars over, cover with a warm jacket and leave until completely cool. Place in a cool place and store there until use.

Bon appetit!

Recipe for squash caviar according to USSR GOST (as in the store)

Those who lived through the existence of the USSR remember the delicious store-bought squash caviar, an inexpensive and natural product. Currently, GOST standards for preparation have changed somewhat, but the original recipe from previous years has been preserved, and you can prepare the appetizer yourself.

Cooking time: 3 hours.

Servings: 7.

Ingredients:

• Zucchini – 3 kg;
• Onions – 1 kg;
• Carrots – 900 g;
• Sunflower oil – 290 ml;
• Tomato paste – 5 tbsp. l.;
• Garlic – 9 cloves;
• Granulated sugar – 5 tbsp;
• Salt – 2 tbsp. l.;
• Vinegar essence 70% – 1 tsp;
• Parsley root – 1 tbsp. l.;
• Ground black pepper – 1 tsp.

Cooking process:

Step 1. Remove skins, seeds and pulp from washed zucchini. If you use young vegetables, you don’t need to peel anything. Cut the zucchini into small pieces, place in a heated frying pan and add a little flavourless sunflower oil. You need to simmer the fruits without a lid until the moisture leaves. Cook the zucchini until soft, but be careful not to brown it.

Step 2. Peel and wash the onions and carrots. Also cut the onion into cubes and grate the carrots. Finely chop the washed parsley root and add to the vegetables. Mix onions, carrots and parsley in a frying pan, pour a little vegetable oil into it and sauté for about 10 minutes. over medium heat until softened and lightly golden brown. Place the vegetables in a clean bowl along with the remaining oil, and add the zucchini there.

Step 3. Peel the garlic and pass through a special press.

Step 4. Pass the vegetable mixture through a meat grinder; you can also use a blender or kitchen machine for this.

Step 5. Place the rolled vegetable mixture in a saucepan with thick walls and a bottom, cover with a lid and cook over low heat, remembering to stir, for about an hour.

Step 6. After the specified time, put granulated sugar, salt, tomato paste and pepper into the pan, pour in the remaining vegetable oil. Stir and cook for another half hour.

Step 7. Pour the essence into the caviar, add the garlic pulp and cook for 7-8 minutes.

Step 8. Rinse the jars and lids thoroughly and dry. Boil the lids for 3-5 minutes, sterilize the jars over steam.

Step 9. Pour the hot mixture into jars and immediately roll up. Turn upside down and cover with a warm blanket or rug.Allow to cool completely and store in the basement or pantry.

Bon appetit!

Zucchini caviar with tomatoes, carrots, onions for the winter

Squash caviar is a universal product: it can be spread on bread, loaf, added to soups as a dressing, or served as a separate snack. You can give caviar, made with your own hands, to children, because it is completely natural.

Cooking time: 2 hours 45 minutes.

Servings: 12.

Ingredients:

• Zucchini – 3 kg 200 g;
• Carrots – 900 g;
• Onions – 1 kg;
• Tomatoes – 900 g;
• Granulated sugar - 1 tbsp.;
• Salt and black pepper - to taste.;
• Sunflower oil – 140 ml;
• Vinegar 9% – 1 tbsp. l.

Cooking process:

Step 1. Peel the washed and dried zucchini from seeds and pulp, and from the skin. Cut into small pieces, place 1/3 of the pieces along with sunflower oil in a deep frying pan and fry until soft. Repeat the same with two other servings of zucchini. You need to simmer until soft and a light golden crust appears (about 10 minutes over medium heat). Transfer all 3 batches to a large saucepan.

Step 2. Cut the peeled onion into pieces and fry in vegetable oil until golden brown.

Step 3. Scrape the carrots from dust, wash and grate on a coarse grater. Place in a separate frying pan and sauté in the same way as onions.

Step 4. Pour boiling water over the tomatoes several times and remove the skins. Cut the tomatoes into small pieces.

Step 5. Add all the fried vegetables, tomatoes, salt, sugar to the pan with the zucchini. Blend everything with a blender until it reaches a paste consistency.

Step 6. Cook in a saucepan over low heat, covered, for 1.5-2 hours. Don’t forget to open the pan and stir the contents, working well along the bottom and sides.

Step 7. At the end of cooking, taste the product, add salt and pepper.Pour in the vinegar, stir, cook for a few more minutes and immediately place in a sterilized container. Screw on the jars with sterile lids and turn them over. Wrap the workpieces in a warm blanket and let cool.

Step 8. After complete cooling, put the squash caviar in the cold and store it for about 1-1.5 years.

Bon appetit!

Step-by-step recipe for making caviar from zucchini with apples

Squash caviar with the addition of apples turns out juicy and very tender, especially if you beat it with a blender. Then it will become airy and melt on the tongue.

Cooking time: 2 hours 35 minutes.

Servings: 6.

Ingredients:

• Zucchini – 1.6 kg;
• Tomatoes – 4 pcs.;
• Sour apples – 2 pcs.;
• Carrots – 300 g;
• Onions – 160 g;
• Garlic – 3 cloves;
• Tomato paste – 2 tbsp. l.;
• Sunflower oil – 3 tbsp. l.;
• Parsley – 15 g;
• Salt and peppercorns - to taste;
• Sugar – 2 tbsp.
• Vinegar 9% – 1 tbsp. l.

Cooking process:

Step 1. Wash, dry and peel the vegetables.

Step 2. Peel the apples and zucchini, remove the seeds, cut out the pulp from the zucchini.

Step 3. Cut the zucchini and apples into medium-thick slices, cut the carrots into thick longitudinal strips, chop the onion into thick half rings. Grind zucchini, apples, garlic, onions and carrots through a meat grinder.

Step 4. Pour boiling water over the tomatoes and keep them in it for about 1 minute, then remove the skin. Puree the tomatoes using a blender, mix with tomato paste and stir into the mixture.

Step 5. Pour odorless vegetable oil into a thick-walled pan, add a mixture of chopped vegetables. Do not fill the pan more than 2/3 full, as the puree will boil.

Step 6. Cook over low heat for about 1 hour 15 minutes, covered. Periodically open the lid and check the contents, stirring.

Step 7After an hour of cooking, salt the contents of the pan, add sugar and freshly ground pepper, as well as washed and finely chopped parsley.

Step 8. Stir and simmer for another half hour. In 3 min. Before the end of cooking, add vinegar and stir again.

Step 9. When the caviar is ready, it needs to be punched with a blender and immediately, hot, rolled into sterile jars with sterile lids.

Step 10. Use within 1 year.

Bon appetit!

Delicious squash caviar cooked in a slow cooker

Zucchini caviar in a slow cooker is different in that we will cook it in pieces, rather than grinding it in a meat grinder or blender. In addition, a snack cooked in a multicooker bowl will have a more fried rather than boiled taste.

Cooking time: 1 hour 35 minutes.

Servings: 4.

Ingredients:

• Medium-sized zucchini – 3 pcs.;
• Onions – 4 pcs.;
• Carrots – 4 pcs.;
• Tomato paste – 4 tbsp. l.;
• Vegetable oil – 30-50 ml;
• Salt, sugar, black pepper - to taste;
• Garlic – 3-4 cloves;
• Vinegar 9% - 1 tbsp. l.

Cooking process:

Step 1. Peel thoroughly washed vegetables and rinse again.

Step 2. Remove the skin from the zucchini, remove the seeds and pulp, cut the vegetables into small cubes.

Step 3. Add diced onions and coarsely grated carrots to the zucchini, stir.

Step 4. Pour sunflower oil into the multicooker bowl and add all the vegetables. Salt, pepper, add sugar and taste.

Step 5. Cook the caviar in baking mode for 40 minutes. During all this time, you need to open the lid several times and stir the contents of the bowl so that it does not burn.

Step 6. When the program finishes, change it to the “Stew” mode, close the lid and cook for another half hour.

Step 7. In 20 minutes.Before finishing, add tomato paste and finely chopped garlic to the slow cooker and stir.

Step 8. In 4 minutes. Before the end of the program, pour vinegar into the vegetables.

Step 9. Place the hot snack into sterile jars and seal them with sterile lids. Turn the container upside down and let it come to room temperature under a warm blanket, then store it in the pantry.

Bon appetit!

Zucchini caviar with bell pepper for the winter

This appetizer can serve as an excellent vegetable side dish; it goes well with hot meat dishes. Tomato paste can be replaced with thick tomato puree, from which you need to drain the juice through cheesecloth and measure out the same amount of mass.

Cooking time: 2 hours 50 minutes.

Servings: 16.

Ingredients:

• Zucchini – 2.7 kg;
• Bulgarian pepper – 110 g;
• Onions – 380 g;
• Carrots – 170 g;
• Tomato paste – 550 g;
• Salt, granulated sugar - to taste;
• Citric acid – 0.5 tsp.
• Sunflower oil – 150 ml.

Cooking process:

Step 1. Rinse all vegetables thoroughly in cold water. Remove the skin from the zucchini, cut out the pulp and seeds from the core, and finely chop the rest.

Step 2. Peel the onions and chop the heads into small cubes.

Step 3. Peel the carrots and grate them coarsely.

Step 4. Remove the stalk of the pepper, remove the seeds and membranes, and cut it into small cubes.

Step 5. In a large saucepan with a thick bottom and walls, combine all the vegetables and stir. Add sunflower oil, tomato paste or pureed peeled tomatoes, previously weighed through cheesecloth.

Step 6. Cook the contents of the pan over low heat for about 1 hour, stirring all the time with a wooden spatula. Add salt and sugar, taste the product, add more salt or sugar if necessary.

Step 7After another hour of cooking, add citric acid under the lid and simmer for about 5 minutes. and turn it off. If desired, zucchini caviar can be pureed in a blender, then it will have a smooth puree consistency.

Step 8. Pre-wash the jars and lids in a soda solution, rinse, and dry. Sterilize the container in any convenient way, and boil the lids. Pour hot caviar into jars and roll up.

Step 9. Turn the jars with the preparations upside down, cover with any warm blanket and leave to cool, then put them in the basement.

Bon appetit!

A simple recipe for squash caviar with garlic and tomato paste

The appetizer is perfect for those who like spicier dishes: garlic adds a bright piquant accent, and seasonings and spices make the caviar aromatic and fragrant.

Cooking time: 1 hour 45 minutes.

Servings: 2.

Ingredients:

• Medium-sized zucchini – 2 pcs.;
• Onion – 1 head;
• Carrots – 2 pcs.;
• Garlic – 1 head;
• Chili pepper – 1 pc.;
• Sunflower oil – 40 ml;
• Tomato paste – 3 tbsp. l.;
• Vinegar 9% - 2 tbsp. l.;
• Salt, granulated sugar, cumin, bay leaf, ground black pepper - to taste.

Cooking process:

Step 1. Take a deep, heavy cast-iron frying pan and pour in sunflower oil.

Step 2. Peel and rinse the garlic and onions. Chop the onion into small cubes, just divide the garlic into slices, no need to cut. Mix onion and garlic and fry in oil for 3-4 minutes.

Step 3. Peel and grate the carrots, cut off the top of the hot pepper and cut into thin rings. If you need spicy caviar, you don't have to remove the seeds. Add everything to the pan and cook for another 3 minutes.

Step 4. Cut the zucchini, peeled, pulp and seeds into small cubes and also add to the pan, fry for 5 minutes, stirring constantly.

Step 5.Place tomato paste, cumin, a little sugar and salt, freshly ground pepper and bay leaf in a frying pan.

Step 6. Transfer everything into a thick-walled pan, assess the degree of thickness. If necessary, add a little boiling water, cover and cook, stirring constantly, for about 1 hour.

Step 7. Remove the bay leaf, puree the vegetables in a blender and bring to a boil again. Then pour in the vinegar, stir and let stand for about 2 minutes, remove from the stove.

Step 8. Pour the product into sterile jars, seal tightly with sterile lids and leave to cool upside down under a blanket. Next, transfer to the cold for storage.

Bon appetit!

Tender squash caviar without vinegar with citric acid

Despite the absence of vinegar, such caviar may not be subject to sterilization, because in this case citric acid is added. It will be very tasty if, in addition to the traditional salt and pepper, you add other spices and herbs to the appetizer.

Cooking time: 1 hour 55 minutes.

Servings: 5.

Ingredients:

• Zucchini – 1.6 kg;
• Carrots – 350 g;
• Onions – 360 g;
• Tomatoes – 400 g;
• Deodorized sunflower oil – 4 tbsp. l.;
• Table salt – 1.5 tsp;
• Granulated sugar - 2 tbsp. l.;
• Ground black pepper – 1 tsp;
• Coriander – 0.5 tsp;
• Turmeric – 0.5 tsp;
• Citric acid – 1 tsp.

Cooking process:

Step 1. Peel the washed zucchini, remove the seeds and pulp.

Step 2. Peel and wash the vegetables. Grate the carrots coarsely, cut the tomatoes, zucchini and onions into large cubes.

Step 3. Pour vegetable oil into a cauldron, add carrots there. Simmer for about 5 minutes. Add onion and cook for another 7-10 minutes. over medium heat until onion softens and turns golden.

Step 4. Place the zucchini cubes in the cauldron, after 5 minutes. add tomatoes.Cook over medium heat, stirring occasionally, until the vegetables are cooked, about half an hour.

Step 5. Blend the entire vegetable mixture with a blender until smooth. You should follow safety precautions, not forgetting that the vegetables are hot.

Step 6. Add pepper, turmeric, coriander, granulated sugar and salt into the mixture and taste.

Step 7. After this, cover the cauldron with a lid, otherwise the caviar will splash. Boil the dish for about 35-40 minutes. over low heat, checking and stirring occasionally to ensure it doesn't burn.

Step 8. During this time, sterilize clean half-liter jars and prepare lids for them (wash with soda and boil).

Step 9. At the end of cooking, add citric acid to the caviar, stir and cook for another 5 minutes.

Step 10. Place the hot product into jars and roll them up one by one. Place the jars of caviar upside down under a warm, thick cloth and leave to cool, then store.

Bon appetit!

Zucchini caviar in the oven "You'll lick your fingers"

A good option for those who do not like to stand and stir the workpiece endlessly, making sure that it does not burn. Caviar in a baking bag is a great lazy cooking option.

Cooking time: 1 hour 25 minutes.

Servings: 3.

Ingredients:

• Zucchini – 2 pcs.;
• Bell pepper – 1 pc.;
• Carrots – 2 pcs.;
• Young garlic – 3 cloves;
• Onions – 1 pc.;
• Tomatoes – 2 pcs.;
• Sunflower oil – 4 tbsp. l.;
• Granulated sugar – 1 tbsp. l.;
• Citric acid – 0.5 tsp;
• Salt and ground pepper - to taste.

Cooking process:

Step 1. Wash all the vegetables, peel the onions, garlic and carrots, remove the skin from the zucchini and remove the seeds and pulp.

Step 2.Place carrots, cut into slices, onions and zucchini, cut into large cubes, peppers, peeled from caps and seeds with partitions (it should also be cut into cubes) into a baking sleeve. Add finely chopped tomatoes, preferably meatier ones, and cloves of garlic to the vegetable mixture.

Step 3. Add vegetable oil to the vegetables, add sugar, pepper and salt, mix the vegetables from the outside with your hands, going through the bag.

Step 4. Seal both ends of the bag with baking clamps, place it on a baking sheet, piercing the sleeve in several places with a toothpick.

Step 5. Preheat the oven to 180 degrees, put the baking sheet with vegetables in the oven for an hour.

Step 6. After the time has passed, cut the bag and place its contents in a pan. Strain the broth separately. You can later cook soup on it.

Step 7. Grind the vegetables with a blender or food processor. Add citric acid and place on the stove for 2 minutes. on medium heat.

Step 8. Roll into sterile jars, cool them, upside down, to room temperature.

Step 9. Store this caviar in a cellar or pantry for about 10-12 months.

Bon appetit!