One of the most popular snacks prepared for future use is zucchini caviar. Many families know how to make squash caviar for the winter. With its help you can diversify the side dish and make sandwiches. The variety of recipes allows you to choose a snack for every taste: spicy or tender, like before in childhood, or like from the store today. We have collected 7 of the best recipes. Whichever one you choose, the result is guaranteed to be successful.

Squash caviar “Taste of childhood” (classic recipe)

Zucchini caviar, like in childhood

Ingredients:

• zucchini – 3 kg;
• onion – 1 kg;
• carrots – 1 kg;
• garlic – 1.5 heads;
• salt – 2 tablespoons;
• granulated sugar – 2 tablespoons;
• table vinegar (9%) – 2 tablespoons;
• tomato paste – 4 tablespoons;
• dill (fresh) – half a bunch;
• parsley (fresh) – half a bunch;
• ground black pepper – half a teaspoon;
• vegetable oil – 0.25-0.3 l.

Cooking process:

1. Wash, peel and seeds, cut the zucchini into half rings 1.5 centimeters thick. If the zucchini is young (up to 20 cm), you don’t have to peel it, but cut it into discs.
2. Grate the peeled carrots, chop the garlic, chop the onion as you like, but not too coarsely.
3. Fry the zucchini in a large amount of oil on both sides.
4. In another frying pan, sauté the onion and carrots.
5. Grind the zucchini and onions with carrots in a blender separately and only then combine.
6. Grind the greens too in a blender and add to the vegetables.
7. Boil them over low heat for 40 minutes. Don't forget to stir, otherwise it will burn.
8. Add the remaining ingredients specified in the classic recipe, stir and cook for another 10 minutes.
9. Place in jars, which should be sterilized while cooking vegetables. Cover with lids sterilized in boiling water.
10. Place the jars in a pan of water and sterilize the jars for 15 minutes if they are half-liter or 20 minutes if they are larger. Place a cloth on the bottom of the pan to prevent the jars from cracking.
11. Roll up or screw on the lids. The snack should cool under a warm blanket or an old down jacket.

Squash caviar, if made according to the classic recipe, will probably remind many of the taste of the snack they ate as a child. Today's children also like it, despite the slightly spicy taste. But they will no less like the finger-licking caviar, which turns out even more tender.

Zucchini caviar "You'll lick your fingers"

Squash caviar without vinegar

Ingredients:

• zucchini – 1.5 kg;
• carrots – 0.75 kg;
• onions – 0.5 kg;
• vegetable oil – 0.2 l;
• tomato paste – 0.2 l;
• sugar – 100 g;
• salt – 30 g;
• water – 100 ml.

Cooking process:

1. Chop the washed and peeled vegetables, except carrots. Grate the carrots.
2. Cook vegetables by adding water for 40 minutes after boiling. Remember to stir frequently to avoid burning.
3. Puree using a blender.
4. Mix the puree with the rest of the products, boil everything together for a quarter of an hour.
5. Place in sterilized jars, seal and cover with a blanket, let cool.

When preparing this snack for the winter, acetic acid is not used, however, it is stored well. At the same time, its taste is rich and at the same time necessary - you will lick your fingers! If you don’t know how to make caviar without vinegar, come here.

Diet caviar

Dietary caviar from zucchini

Ingredients:

• zucchini – 1.5 kg;
• carrots – 0.4 kg;
• onion - one head;
• tomatoes – 0.4 kg;
• bell pepper – 0.4 kg;
• table vinegar (9%) – 20 ml;
• vegetable oil – 10 ml;
• salt – 20 g.

Cooking method:

1. Cut all vegetables into small pieces. Before doing this, peel the tomatoes by pouring boiling water over them.
2. Fry the onion until golden brown in a small frying pan, using a minimal amount of oil.
3. Boil the remaining vegetables, except tomatoes, in salted water.
4. Puree all ingredients, including the diced tomatoes.
5. Simmer for at least half an hour, adding vinegar 5 minutes before readiness.
6. Place in jars (clean and sterilized, of course), and cover them with lids. It is better to store in winter in the refrigerator or at a temperature not exceeding 16 degrees.

Dietary caviar is prepared almost without oil and with a minimum content of vinegar, no spices are used either, but it still tastes great. But its calorie content is negligible, which will certainly appeal to people watching their figure. They should make this preparation for the winter.

Spicy zucchini caviar

Spicy zucchini caviar (zucchini adjika)

Ingredients:

• zucchini – 3 kg;
• carrots – 1.5 kg;
• hot pepper – 2 pods;
• sour apples – 1 kg;
• onions – 1 kg,
• tomato paste - a tablespoon.

Cooking process:

1. After washing and peeling, cut all the vegetables into pieces and pass through a meat grinder. If you want the appetizer to be spicier, do not remove the seeds from the pepper.
2. Simmer the vegetables for 10 minutes.
3. Turn the apples through a meat grinder, removing the core.
4. Add the apples to the vegetables and simmer for another 10 minutes.
5. Add tomato paste, simmer for another 5 minutes and place in sterilized jars. Close the jars with metal lids and that’s it.

Spicy squash caviar is somewhat reminiscent of homemade adjika in taste. Its energy value is minimal. Strengthens the immune system, improves metabolism, promotes weight loss. You need to do it for the winter at least once!

With tomato paste and mayonnaise

Squash caviar with tomato paste and mayonnaise

Ingredients:

• zucchini – 2 kg;
• carrots – 200 g;
• onion – 300;
• mayonnaise (high-calorie) – 0.2 l;
• vegetable oil - a third of a glass;
• tomato paste – 0.2 l;
• table vinegar (9%) – one and a half tablespoons;
• sugar – one and a half tablespoons;
• salt - tablespoon;
• paprika - teaspoon;
• ground black pepper - half a teaspoon.

Cooking process:

1. Fry finely chopped onion and grated carrots in vegetable oil. Grind with a blender.
2. Grind the zucchini cut into pieces using a blender, meat grinder or food processor.
3. Simmer the zucchini and other vegetables together for 1.5 hours.
4. Add everything else, simmer for another half hour.
5. Place in jars and sterilize them for a quarter of an hour.
6. Cork. There is no need to wrap it up.

This recipe is worth trying for those looking for something new. This caviar is stored well in winter even at room temperature.

Zucchini caviar “Spicy” (in a slow cooker)

Squash caviar in a slow cooker

Ingredients:

• young zucchini – 750 g;
• onion – 250 g;
• carrots – 300 g;
• bell pepper – 200 g;
• tomato paste – 100 g;
• sunflower oil (refined) – 50 ml;
• garlic – 3 cloves;
• sugar, salt, turmeric, nutmeg, ground coriander, black pepper - a teaspoon each.

Cooking process:

1. Crush the garlic, finely chop the onion and fry them in a multicooker bowl for 5 minutes.
2. Mix with tomato paste, spices, salt and sweeten, simmer for another 5 minutes.
3. Add finely chopped vegetables to the fryer and simmer for an hour and a half.
4. All that remains is to put it in jars, seal it, and let it cool under a blanket.

The spicy taste of zucchini caviar in this recipe is given by an abundance of spices. It is important that preparing this snack does not require grinding in a blender.

Zucchini caviar, like from the store

Zucchini caviar, like from the store

Ingredients:

• zucchini (young) – 1.5 kg;
• carrots - 0.4 kg;
• onions – 0.5 kg;
• tomato paste – 60 g;
• wheat flour – 40 g;
• parsley root – 1 pc.;
• salt – 40 g;
• sunflower oil – 100 ml.

Cooking process:

1. Cut the zucchini into thin discs, roll in a large amount of flour, fry and grind with a blender.
2. Fry chopped onions and carrots, mix with zucchini.
3. Mix everything and simmer for half an hour.
4. Place in jars, sterilize them for 20 minutes and seal.

The presence of flour in the composition makes this caviar similar to store-bought caviar. Just for fun, try making it at home.

All recipes for squash caviar are good in their own way; it makes sense to make an appetizer using several of them in order to compare their taste in winter. The main thing is not to forget to place stickers with the name of the preparation on the jars so as not to get confused in winter. By the way, you can also use zucchini.

Elena Pronina

Hello, dear friends! I hope you had an incredibly large harvest this year and you no longer know what else you can prepare from them for the winter. In this case, I would like to recommend that you make the most delicious squash caviar, the recipes for which I will provide you with today.

Like all similar vegetable preparations, it can be eaten immediately or left for the winter. For me it just goes crazy fast. Mine even just spread it on bread and eat it. Just give them free rein, and they will gobble it up with spoons from the jar on both cheeks.

I do it differently. Sometimes I bring it to the consistency of puree, and sometimes I want it in small pieces. That’s why I’ll show you the recipes in several variations.

In general, from this vegetable you can prepare simply a huge amount of pickles for the whole year. For example, canned or simply. They even make jam. Well, there’s nothing to say about caviar. So, let's just start looking at the recipes and preparing it.

The first recipe, in my opinion, is the most delicious and very easy to prepare. The caviar is not pureed, but in small pieces. For me, such blanks fly away very quickly. I definitely recommend trying it.

Ingredients:

• Zucchini - 3 kg
• Onions - 0.5 kg
• Vegetable oil - 150 ml
• Tomato paste - 150 gr
• Mayonnaise - 200 grams
• Sugar - 0.5 cups
• Salt - 2 tbsp. spoons
• Ground black pepper - 0.5 teaspoon
• Vinegar 9% - 2 tablespoons

Preparation:

1. Wash the zucchini and remove the skin and seeds (if you have a young vegetable, this is not necessary). Grate it. Peel the onion and chop finely.

You can also pass everything through a meat grinder or blender.

2. Then place the vegetables in a saucepan, stir and place over medium heat. Simmer for 1 hour, remembering to stir. During this time, almost all the liquid released by the zucchini should boil away.

3. Then put mayonnaise, tomato paste, vegetable oil, salt, sugar and pepper there. Mix everything and put on low heat for another half an hour, stirring constantly. The bite should be added 2 minutes before the end of stewing.

4. Next, remove from heat and pour into pre-sterilized jars (from the ingredients presented, 2.5 liters of the finished product is obtained). Screw on the lids and turn them over. Wrap in a warm towel or blanket and leave until completely cool. This is about a day. Then you can put it away in the pantry. Such preparations can also be stored at room temperature.

Step-by-step recipe for delicious squash caviar for the winter, just like in the store

Using this method, it turns out to be very tender, incredibly tasty and no worse than store-bought. But what am I talking about, homemade always turns out better, not worse. Try cooking this way, you will like it. From the proposed amount of ingredients, a little less than 3 liters is obtained.

Ingredients:

• Zucchini - 2 k
• Carrots – 1 kg
• Onions – 1 kg
• Tomato paste – 150 gr
• Sugar - 100 gr
• Salt - 60 g
• Vegetable oil - 200 gr
• Vinegar – 9% – 50 ml
• Garlic, pepper spices - to taste

Preparation:

1. Peel the zucchini, even if it is young. This will make it even more tender. Cut it into medium pieces. Peel the onions and carrots and also cut them into medium cubes.

2. Take a cauldron or pan with thick walls to use. Put it on fire. Pour vegetable oil into it, add sugar and salt. Stir, bring to a boil with the lid closed and simmer for another 10 minutes.

3. Then add the zucchini, stir and simmer for 10 minutes. After this, add the onion, stir and simmer until all the vegetables are soft. This is approximately 30 minutes.

Don't forget to stir periodically.

4. When the vegetables become soft, add tomato paste, stir and simmer for 10 minutes without a lid. Then add vinegar, bring to a boil and turn off the heat. Leave to stand for 10 minutes.

If you have vinegar essence, then just add 1 teaspoon.

5. While the caviar is stewing, sterilize the jars in any way convenient for you. For example, I do this in the microwave. I pour about 1.5 cm of water into each jar and leave it there for 5-15 minutes at full power. It depends on the size of the jar. Then I take it out, pour out the water and set it on a clean towel to dry. I boil the lids on the fire for 5 minutes after the water boils.

6. Bring the prepared vegetables to a puree using a blender or meat grinder. Then bring to a boil and cook for 3 minutes. Preferably with the lid closed.

7. Place the finished product into jars, close the lids and turn over. Wrap in a towel and leave until completely cool, then put away in storage.

The best recipe for squash caviar according to GOST USSR (from childhood)

Well, we’ve come to the recipe for that same Soviet caviar from childhood. Remember that mushroom flavor? Simply incredibly delicious. And the cooking method is different from the usual. In general, I recommend trying it!

Ingredients:

• Zucchini (you can take squash or zucchini) – 4.5 kg
• Carrots – 300 gr
• Onion – 240 gr
• Tomato paste – 270 gr
• Salt – 45 g
• Sugar – 25 g
• Ground black pepper – 1.5 g
• Ground allspice – 1.5 g
• White roots (parsnips 50%, parsley 25%, celery 25%) – 75 g
• Fresh herbs (parsley, dill, celery) – 15 g
• Vegetable oil – 315 g (340 ml)

Preparation:

1. Wash and dry the zucchini. Cut them into round pieces, approximately 1.5-2 cm. Pour oil into a frying pan and fry them on both sides. Transfer to a deep dish.

2. Peel the remaining vegetables and roots, cut into large pieces (cut the onion into rings). Fry alternately in a frying pan and add to the zucchini.

3. Then grind everything into a puree mass. I prefer to use an immersion blender for this, but you can also use a meat grinder or a stand blender. Transfer the mixture to a saucepan, add salt, sugar, black and allspice. Also add tomato paste and chopped fresh herbs, mix everything. Place on the fire and bring to a boil.

4. Next, put everything into dry and clean jars and cover with lids. Take a pan, put a cotton napkin in it and place the jars. Pour water up to the shoulders, turn on the heat and sterilize for 75 minutes per 0.5 liter jar. If the jar is 1 liter - then 100 minutes.

5. Carefully remove from the pan, turn over and leave for a day. Then put it away in your storage.

Video on how to cook delicious squash caviar in a slow cooker

I try not to bypass or ignore my entire audience. Therefore, for multicooker lovers, I have an individual video recipe, found on YouTube. So watch, enjoy the author’s pleasant voice and take note of this method.

Ingredients:

• Zucchini - 1.5 kg
• Carrots – 150 gr
• Onions – 150 gr
• Tomato paste – 150 ml
• Vegetable oil - 100 ml
• Sugar - 2 tbsp.
• Salt - 1.5 tbsp.
• Ground allspice - 0.5 tsp.
• Vinegar 9% – 70 ml

As you can see, it is very easy to cook in a slow cooker. The method itself is unpretentious. It is very convenient to have this unit at your dacha.

Zucchini caviar for the winter with mayonnaise and tomato paste without frying

Try this amazing recipe too. Thanks to mayonnaise, it acquires some kind of creamy taste and turns out very tender. The preparation of such preparations is very inexpensive. And at the same time everything is done quickly and easily.

Ingredients:

• Peeled zucchini - 1.5 kg
• Carrots - 3 pcs.
• Peeled onion - 0.25 g
• Tomato paste – 125 gr
• Mayonnaise - 125 gr
• Vegetable oil – 75 g
• Sugar - 2 tbsp. spoons
• Salt - 1 tbsp. spoon
• bay leaf - 1 pc.
• Ground hot pepper - 1/4 teaspoon

Preparation:

1. Cut the vegetables into convenient pieces so that they can be passed through a meat grinder. Then add vegetable oil, tomato paste and mayonnaise to the chopped vegetables. Place everything in a saucepan and bring to a boil. Turn the heat to medium and simmer covered for 1 hour, stirring occasionally.

During this time, the caviar will acquire its orange color.

2. After an hour, add salt, sugar, pepper and bay leaf. Mix well and simmer for another 1 hour. Then, using an immersion blender, puree it (take out the bay leaf). Place on the heat again, bring to a boil and cook for another 5 minutes.

Recipe for preparing squash caviar through a meat grinder (simple and tasty)

Some housewives believe that it is better to make our appetizer through a meat grinder. Because vegetables chopped in a blender only spoil the taste. My dears, everything is not for everyone. Simply prepared caviar in this way will not turn out to be a puree-like mass, but with small pieces of vegetables.

Ingredients:

• Zucchini (young) – 1 kg
• Carrots – 200 gr
• Bell pepper – 300 gr
• Onion - 200 gr
• Tomato paste - 2 tbsp.
• Hot ground pepper - 0.5 tsp.
• Vegetable oil – 50 ml
• Salt - 1 tbsp.

Preparation:

1. First, wash and peel the vegetables. Remove the seeds from the peppers. Cut clean zucchini and onions into pieces and grind through a meat grinder. Place in a sieve to drain excess juice.

2. Grind carrots and peppers through a meat grinder and place in a deep bowl.

3. Place all vegetables in one bowl. Add tomato paste, salt and ground pepper. Mix everything evenly.

4. Heat a frying pan, pour vegetable oil into it and add the vegetable mixture. Fry for 10 minutes, stirring until the moisture has evaporated. Then cover with a lid, reduce the heat slightly and simmer for another 15 minutes.

5. This caviar can be eaten immediately. If you want to put it in a jar for the winter, then add 9% vinegar - 2/3 tablespoon. Place in a jar and screw on the lid, turn over, wrap and leave until cool. Then put it in a cool place. For rolling, the amount of ingredients can be increased, but at the same time maintain the ratio of products.

A simple recipe for caviar from zucchini and eggplant for the winter

And, of course, I couldn’t ignore this wonderful way of preparing caviar from assorted vegetables. And for convenience and clarity, I have selected a very detailed video.

Ingredients:

• Eggplants – 1.5 kg
• Zucchini 0.5-1 kg
• Vegetable oil – 250 ml
• Tomatoes – 600 gr
• Garlic - 3 heads
• Hot pepper - 2 pods
• Sweet pepper - 5 pcs
• Salt - 3 tbsp. spoons
• Apple cider vinegar 6% – 20 ml
• Sugar - 3 tbsp. spoons

I also always roll up a few jars for myself for the winter using just this recipe. You can't imagine how delicious it is. It should be stored in a cool, dark place.

Well that's all for today. I want to hope that my options will certainly be useful to you and that your loved ones will be happy with the prepared caviar.

Have a good harvest and bon appetit!

Greetings, our dear readers. Squash caviar is one of the best appetizers on the table of every housewife. She always sells out quickly. Homemade squash caviar is many times better than store-bought caviar - a fact. Today we present to you 5 of the best recipes. Let's figure out how to prepare squash caviar for the winter.

Traditionally, we did all the little secrets and tips for preparing any dish at the end. On the one hand, it’s convenient and understandable, like I’ve already read the recipe, then the tips and everything is in its place.

Today we’ll bring the tips to the forefront. I think it will be better this way. If this layout is not convenient for anyone, write about it in the reviews.

• Zucchini caviar for the winter is best prepared from young zucchini. Their length is no more than 20 cm, the skin is thin and the seeds are small. The caviar turns out very tender.
• If the zucchini is larger and older, then you need to remove the peel and cut it into pieces and remove all the seeds with a spoon.
• It is best to prepare squash caviar if zucchini ripens in August and September.
• Remove excess moisture so that the caviar is not watery. To do this, sliced ​​​​zucchini needs to be salted, mixed and left for 15 - 25 minutes. Then squeeze out the resulting juice.
• Chopping vegetables(using a meat grinder, blender or food processor) before or after cooking. Otherwise, the final consistency of the caviar will not be sufficiently tender and homogeneous.
• Pre-fry the vegetables before stewing them. This allows you to make the taste of caviar more rich.
• You can add ground black pepper, ground red pepper, a mixture of peppers, paprika, curry, ground coriander, nutmeg, ground ginger, suneli hops, cloves, garlic and chopped herbs to squash caviar - all these components will make the caviar piquant and incredibly appetizing.
• Any utensil is not suitable for preparing caviar. It is best to choose dishes with a thick bottom. This will ensure even heating of the vegetables and they will not stick. A stainless steel pan with a thick bottom is best.
• It is best to sterilize jars before screwing.. This way, squash caviar will be stored for at least 1 year. It is best stored in the cellar.

Zucchini itself has no taste. Which means the whole bouquet of aromas and tastes will depend only on the ingredients, which you use when preparing caviar. Can you imagine what a huge world opens up when preparing squash caviar.

This caviar can be placed on any table, it can be eaten with almost any dish. Now let's get down to how squash caviar is prepared for the winter.

Squash caviar is a classic recipe.

Classic squash caviar

Of course, there is a recipe from which all other recipes come. This is a classic or standard recipe. Or you can just say - the simplest recipe for squash caviar. It is prepared easily and quickly.

We will need:

1. 3 kg of zucchini;
2. 1 kg carrots;
3. 1 kg of onion;
4. 50 g tomato paste;
5. 30 g salt;
6. 20 g sugar;
7. 10 g citric acid;
8. vegetable oil.

Step 1.

First, let's free our zucchini from excess moisture, otherwise the caviar will turn out watery. To do this, cut the zucchini into slices, sprinkle with salt and leave for 25 minutes. Then squeeze out the juice.

Cut zucchini into slices

Step 2.

Now fry the zucchini slices in vegetable oil on both sides.

Step 2.

Chop the onion and grate the carrots. Now fry it all in vegetable oil.

Step 3.

Now we pass all the vegetables through a meat grinder and put the resulting pulp in a saucepan. Place on low heat.

Step 4.

Add salt, sugar, tomato paste and citric acid. Bring to a boil over low heat and then cook for 20 - 30 minutes. Be sure to stir periodically.

Step 5.

Sterilize jars and lids. When the caviar is ready, transfer it to jars and screw on the lids. Now we turn the jars over onto the lids and place them, wrapped in a warm blanket. After cooling, put it away for storage.

Squash caviar with tomatoes and apples.

squash caviar with apples and tomatoes

Delicious caviar is made with apples. I really like this taste. And tomatoes will replace tomato paste for us, it turns out better. It’s best, of course, if almost all the ingredients come from your own garden. Well, if you do buy in a store, then you shouldn’t take everything that’s cheap. It’s better to take something tasty, the taste of squash caviar will depend on this.

Ingredients:

1. 2.5 kg of zucchini;
2. 2 kg of tomatoes;
3. 5-6 carrots;
4. 2 apples;
5. 2 bell peppers;
6. 100 g dill or parsley;
7. 1 chili pepper (optional, for spicy lovers);
8. 1 head of garlic;
9. 50 ml vegetable oil;
10. 40 g salt;
11. salt, sugar and ground black pepper to taste.

Step 1.

Wash the zucchini, carrots, bell peppers and chili peppers and finely chop them, but do not mix them.

Step 2.

Now fry all the vegetables separately in a little vegetable oil.

Step 3.

We grind all these vegetables through a meat grinder. Place the resulting porridge in a saucepan. Grate the apples there too. At the same time, I cut off the skin.

Step 4.

We run the tomatoes in a meat grinder or grind them in blenders. We add all this to our porridge. Finely chopped garlic, salt, sugar and ground pepper are also there.

Step 5.

Now put the pan on low heat and simmer for about 2 hours, no more. 5 minutes before readiness, add finely chopped greens. Don't forget to stir everything.

Step 6.

When the caviar is ready, transfer it to jars (already sterilized) and screw on the lids. Now we turn the jars over onto the lids and place them, wrapped in a warm blanket. After cooling, put it away for storage.

Caviar in mayonnaise has an amazing taste.

squash caviar in mayonnaise

You know, I immediately thought that mayonnaise is a universal remedy. It was the French who invented it as just a sauce. Our housewives use it in everything))). Well, it actually tastes better. And squash caviar for the winter turns out to be a masterpiece.

But it is best to use homemade mayonnaise. It prepares quite quickly, for example:

But if you use store-bought mayonnaise, then use the tasty one that you like. And so let's go.

Here's what we use:

1. 1 kg of zucchini;
2. 100 ml. mayonnaise;
3. 100 gr. carrots;
4. 100 - 150 gr. onions;
5. 400 gr. tomatoes;
6. 1 medium-sized bell pepper;
7. 2 cloves of garlic;
8. approximately 100 ml. sunflower oil;
9. salt and ground black pepper to taste.
   

Step 1.

Cut the zucchini into small cubes. At the same time, we remember that there is no need to peel young zucchini and remove seeds. But older and more mature ones, on the contrary, are necessary.

Step 2.

Use a salt shaker or three carrots on a large grater.

Squash caviar for the winter becomes sweeter when carrots are added. And carrots give the corresponding color to the caviar.

Also cut the onion into small cubes.

Step 3.

Now you need to fry, or rather brown, the carrots in a frying pan in vegetable oil over medium heat. Cook for a few minutes and be sure to stir so it doesn't burn.

Step 4.

Then add the onion, mix and fry the vegetables for a few more minutes. Until the onion becomes soft and transparent.

Step 5.

In the meantime, peel the peppers and cut the onions either into cubes or as you wish.

Step 6.

Add it to carrots and onions. Simmer the vegetables over low heat for about 5-7 minutes.

Step 7

Now add the zucchini, mix and simmer for 10 minutes, also over low heat. Don't forget to stir.

Step 8

Blanch the tomatoes, peel them, and cut them into small cubes. Instead of tomatoes, you can use tomato paste diluted in a glass of warm water. Even tomato juice will do. If there is sourness in the tomato, you can sprinkle it with a little sugar.

Now add the tomatoes to the pan, mix everything and cover with a lid. Cook until the vegetables are soft.

Step 9

Now the soft vegetables need to be pureed. We use a blender or meat grinder. But you need to cool the vegetables a little.

Step 10

Now return the porridge to the pan, add mayonnaise and stir. Now turn on low heat and simmer for 30 - 40 minutes. The caviar should fry and darken.

Step 11

Five minutes before readiness, add chopped garlic, salt and spices. If you need to sweeten it, add sugar. Mix well. We do not use vinegar in this recipe.

Step 12

Now we transfer the caviar into sterilized jars, roll them up, put them on the lids and cover them with a warm blanket. After cooling, you can store it in the cellar.

You can try this appetizer immediately after preparation.

Keeping up with the times - squash caviar in a slow cooker.

squash caviar in a slow cooker

Preparing squash caviar for the winter is relatively simple. And today, many housewives have a multicooker in their kitchen. The item is comfortable and versatile. A multicooker greatly simplifies the process of preparing squash caviar. In addition, it turns out to be dietary. Therefore, for those who are watching their weight, this recipe is very suitable.

Ingredients used:

1. 3 kg of zucchini (preferably young);
2. 2 large carrots, weighing approximately 250 g;
3. 800 gr. Luke;
4. 150 ml. sunflower oil;
5. 200 grams of tomato paste;
6. 0.5 teaspoon of citric acid;
7. 1 teaspoon ground red pepper;
8. 1.5 teaspoons salt;
9. 2 tablespoons sugar;
10. 3-4 cloves of garlic.

Step 1.

Zucchini caviar for the winter is tastier from young zucchini; you don’t need to peel them. Therefore, wash the zucchini thoroughly and dice it. Grate the carrots.

Step 2.

Chop the onion and, together with it, put the carrots and 100 ml of oil in a multicooker for frying. Select the toasting or baking mode for 20 minutes.

Step 3.

After 10 minutes, add the zucchini. As soon as the 20-minute frying mode ends, turn on the simmer for 1 hour.

Step 4.

After 20 - 25 minutes, add pepper, sugar, salt and mix well.

Step 5.

After another 20 minutes, add tomato paste, citric acid, remaining oil and garlic squeezed through a garlic press.

Step 6.

Then we cool all the caviar and pass it through a meat grinder or blender. Then keep it on the simmer mode for another 15 - 20 minutes.

Step 7

Now, as usual, pour the finished caviar into sterilized jars and roll it up. Then we put it on the lids and wrap it in a warm blanket. After cooling, put it away for storage.

Here's another recipe for caviar in a slow cooker:

Zucchini caviar - "You'll lick your fingers."

You'll be licking your fingers!

I once gave my wife a cauldron, originally for pilaf. But squash caviar for the winter turns out absolutely gorgeous in it. The name says so, so let's do it.

Ingredients:

1. 1.5 kg of zucchini. If you use older zucchini, then those already peeled are taken into account;
2. 700 gr. carrots;
3. 400 gr. Luke;
4. 1.5 tablespoons of tomato paste;
5. 150 gr. sunflower oil;
6. 3.5 tablespoons sugar;
7. 1.5 tablespoons salt;
8. 0.5 teaspoons ground black pepper;
9. 0.5 glasses of water.

Step 1.

Cut the zucchini into pieces.

Step 2.

Chop the onion into cubes. Grate the carrots.

Step 3.

Mix everything in a cauldron. You can use a pan with a thick bottom. Add water and bring to a boil.

Step 4.

Now turn the heat down to low and simmer for 40 minutes. Be sure to mix.

Step 5.

If after 40 minutes there is a lot of water left, then simply drain it.

Step 6.

The water has been drained, now we grind all the porridge to a puree using a blender or meat grinder.

Step 7

Now back into the cauldron, add tomato paste, pepper, salt, sugar, butter and mix well.

Step 8

Place on low heat. After boiling, boil for another 15 minutes and that’s it.

Step 9

Now we put it into jars. We will sterilize them in advance. Roll up the lids, place them on the lids and wrap them in a warm blanket. After cooling, put it away for storage.

Now you know that squash caviar for the winter is not just tasty, terribly tasty, sweet, spicy, healthy and sometimes even low in calories. There are a lot of recipes and tastes.

Well, that's all. Try different recipes. They are all very tasty and appetizing. They will decorate any table and any holiday. Bon appetit.

Write your recipes or reviews in the comments, share the recipe on social networks. Bye everyone.

Squash caviar for the winter - 5 best step-by-step recipes. updated: September 11, 2017 by: Subbotin Pavel

Last year, we already reviewed. And now, it’s time to harvest the fresh harvest of zucchini for 2018, which means that we will be preparing amazingly delicious caviar using a new recipe. And this time, we will prioritize simplicity so that you save time, and the result is - You'll lick your fingers!

By the way! Be sure to scroll through last year's article, which began like this...

Remember the taste of real Soviet squash caviar, cooked according to GOST? Or maybe you prepared it yourself and continue to prepare it? Personally, I liked the caviar in the factory canteen. Loved the squash caviar spread on bread.

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

Pimply cucumbers, sugary tomatoes, juicy peppers and fragrant zucchini - everything will go into use.

The vegetable is truly prolific, and by planting a few bushes, you get a mountain of harvested zucchini. And that's great! After all, you can prepare a variety of dishes from them, ranging from vegetable stew, and zucchini with minced meat, and of course... making everyone’s favorite zucchini caviar.

There are a lot of recipes for this dish, each of them is good in its own way. Today we will look at the most delicious and simple ones. So, stock up on ripe zucchini, we are starting...

This caviar recipe is one of the simplest and easiest. The consistency is delicate and creamy. This preparation differs in taste from the classic recipe through a meat grinder. The secret is that we will stew all the vegetables in chopped form, and only then beat the mass with a blender. It's very tasty! Try it and see!

Ingredients:

• one and a half kilograms of zucchini, peeled;
• 3 carrots (total weight approximately 1.5 kilograms);
• 4 onions (total weight approximately 1.3 kilograms);
• 50 grams of granulated sugar;
• head of garlic;
• salt to your taste;
• half a glass of vegetable oil;
• half a teaspoon of ground pepper;
• 150 grams of good quality tomato paste;
• 30 grams of 9% vinegar.

1. Finely chop the onion. First crush the garlic with the wide side of the knife and then chop thoroughly. Pass the carrots through a grater. In a heavy-bottomed roasting pan, fry these vegetables in vegetable oil.

2. After 7-10 minutes, add the diced zucchini.

Before cooking, zucchini must be peeled, seeds and soft core removed. If you are using young zucchini, you can simply remove the skin.

Simmer the vegetables for another 30 minutes.

3. Add granulated sugar, salt and pepper. Stir in tomato paste until the color is uniform.

4. After adding the paste, simmer for another 10 minutes, then pour in the vinegar. Simmer on the stove for another 3 minutes and turn off the heat.

If you plan to eat the caviar immediately and not store it for the winter, you don’t have to use vinegar.

5. Beat the hot mass using an immersion blender until it becomes a soft cream.

6. Now the dish with caviar needs to be placed back on the stove. Be sure to cover with a lid, because such a mass “shoots” very violently when boiling. After the first “shots”, keep it on low heat for no more than 3 minutes.

7. Now the caviar is ready. All that remains is to place it in jars. Banks, in turn, must be clean and sterile. The lids also need to be boiled. So, place the entire resulting volume of hot mass into the prepared glass container and roll it up. Turn over onto lids and cover with warm cloth. In this form they should stand for about 12 hours.

Jars of tender squash caviar should be stored in a cool room.

Squash caviar, just like in the store (very tasty)

For connoisseurs of modern technology, I suggest preparing caviar from zucchini in a slow cooker. This wonderful electrical appliance makes cooking much easier, protecting you from washing unnecessary dishes. In addition, the correct selection of modes and the necessary temperature matching makes the dish even more delicious. Let's try to cook caviar together.

Ingredients:

• 120 grams of peeled carrots;
• 100 grams of onions;
• 2 kilograms of zucchini, weighed without seeds and peel;
• 200 grams of tomato paste;
• a little less than half a glass of sunflower oil;
• 20 grams of granulated sugar;
• 30 grams of salt;
• half a teaspoon of black pepper;
• 90 grams of vinegar 9%.

1.Cut the zucchini into cubes. To do this, you can use a vegetable cutter or just a knife.

2. Finely chop the onion and grate the carrots. Set the multicooker to “Frying” mode for 5 minutes. Pour some oil. As soon as it sizzles, add onions and carrots. Fry until the end of the mode.

3. After this, remove the roasted vegetables from the multicooker bowl into a spacious bowl. Pour a little more oil and fry the zucchini right there in the “Fry” mode for 20 minutes.

4. Transfer the zucchini to the carrot and onion mixture and beat with a blender until smooth.

5. Transfer the resulting mass back into the multicooker and set the “Stew” mode for 40 minutes. In this case, you need to install a steamer net on top, since the squash puree boils and shoots very strongly.

6. After 40 minutes, add all other ingredients except vinegar. Mix well so that the tomato paste evenly colors the mixture. Continue simmering for another 20 minutes. About 17 minutes into cooking, add vinegar and stir.

7. While the mass is still hot, it should be immediately placed in sterile jars. After cooling, they should be stored in a cellar, basement or other cool and dry place.

Delicious squash caviar for the winter (recipe from grandma)

We all remember that same grandmother’s caviar that she treated us to as children. Then it seemed that only she could cook like that. Now we will try to repeat the same zucchini caviar, according to my grandmother’s recipe.

Ingredients:

• 1 kilogram of carrots;
• 2 kilograms of peeled zucchini;
• 1 kilogram of onion;
• 4 tablespoons sugar;
• 150 grams of thick tomato paste;
• 2 full tablespoons of salt;
• a slightly incomplete glass of vegetable oil;
• a teaspoon of acetic acid (70%);
• glass of water.

1. Cut the carrots into cubes. Place in a roasting pan, add water, sugar and salt.

2. Simmer the carrots for 10 minutes on low. Meanwhile, you need to cut the zucchini and onion into cubes. Then they also need to be added to the stew.

3. Simmer for half an hour like this, stirring frequently. Then you need to add tomato paste, oil and stir thoroughly. Simmer for another 15-20 minutes.

4. Taste the vegetable mixture for salt. If you think there is not enough salt, pepper or anything else, add it. After the taste is perfected, you need to pour in vinegar and simmer for another 3-5 minutes.

5. Mash the vegetables directly in the pan with a mallet. This is what our grandmothers did. If you prefer modern technologies, you can use a blender. Boil this mixture under the lid at minimum power for 5-7 minutes.

6. Now the caviar is ready to be transferred to sterilized jars and stored until winter.

Recipe for delicious zucchini caviar in a slow cooker

We will prepare this caviar in a slow cooker using sweet peppers. Its combination with the main ingredients gives an unsurpassed taste and aroma. And such a preparation is prepared very quickly.

Ingredients:

• 5 medium zucchini;
• 1 onion;
• 5 small carrots;
• 4 sweet peppers without seeds and tail;
• 2 bay leaves;
• 5 tomatoes;
• 4 tablespoons of vegetable oil;
• 3 tablespoons vinegar;
• 4 peppercorns;
• a little dill (at your discretion);
• 2 tablespoons salt.

1.Cut the onion into half rings or small pieces. Chop the carrots into medium pieces. Place these two ingredients in a multicooker bowl with oil. Set the “Frying” mode for 15 minutes.

2. Without wasting time while the vegetables are preparing, you need to cut the zucchini into cubes. As soon as the equipment signals that the work is complete, add zucchini to the bowl and stir. Add about 1 glass of water and cover with a lid. Set “Quenching” again for 1 hour.

3. Cooking zucchini takes about half an hour. Just after 30 minutes, add the peppers, cut into strips, and add salt.

4. Make tomato puree from the tomatoes using a blender or meat grinder. As soon as the multicooker notifies you that the dish is ready, the vegetable caviar should also be chopped in a blender. Now you need to combine these two masses - tomato and vegetable.

5. Place the resulting puree on the stove and cook for 15-20 minutes after boiling. Be careful, this mixture boils very actively and you can get burned by it! You can boil it in a slow cooker in the “Cooking” mode for the same time. A couple of minutes before it’s ready, add vinegar, chopped dill, bay leaf and peppercorns.

6. Place the mixture into jars and roll them up. Immediately turn over onto a warm cloth and cover overnight.

Store the snack in a cool place. After opening, keep in the refrigerator.

Simple and tasty zucchini caviar with mayonnaise

Mayonnaise is very often added to zucchini caviar. It gives the dish a special tenderness and taste. To do this, you must choose a high quality product. You can even cook it yourself. But store-bought options are also suitable.

Ingredients:

• 3 kilograms of peeled zucchini (remove soft core and peel);
• 250 grams of mayonnaise;
• 100 grams of granulated sugar;
• 100 grams of vegetable oil;
• 250 grams of tomato paste or sauce;
• 1 tablespoon salt;
• 5 cloves of garlic;
• 2 tablespoons vinegar.

1.Cut the peeled zucchini into small pieces. If you are using young zucchini that does not yet have hard seeds or tough skin, you can process them unpeeled.

2. Pass the zucchini through a fine meat grinder. Add all other ingredients except vinegar to this mixture. The garlic must be crushed with a press until it becomes mushy.

3. Mix everything thoroughly to obtain a homogeneous mixture of pale pink color. Place on the stove and simmer on low power for 1 hour after boiling. Shortly before cooking, about 3-4 minutes, you need to stir vinegar into the contents of the pan.

4. Immediately pour hot caviar into prepared jars. Roll up the lids and leave in a warm place overnight.

The next morning the caviar will be ready to be transferred to a permanent storage location.

Zucchini caviar is not for the winter - you'll lick your fingers

Not only in winter we love to eat vegetable caviar. In the summer I also prepare it very often. It’s very simple to do - chop the vegetables, bake, beat into a homogeneous mass and you’re done! This version of the dish is suitable even for those who adhere to a diet in the name of a beautiful figure. Easy, satisfying, appetizing and very tasty!

Ingredients:

• a couple of young zucchini;
• 2 small carrots;
• 2 sweet tomatoes;
• 1 fleshy bell pepper;
• 2 onions;
• pepper and salt to your taste;
• 2-3 tablespoons of vegetable oil.

1.Cut the vegetables into medium pieces. The exact size and shape don't matter. Add all the other ingredients to them and mix evenly.

2. Place the seasoned vegetables in a baking sleeve and place in the oven for 50-60 minutes, at a temperature of approximately 170 degrees.

3. Carefully transfer the contents of the bag into a bowl and beat with an immersion blender until smooth.

5. Transfer the caviar into jars and store in the refrigerator. After cooling, you can start tasting. It turns out very tasty - you'll lick your fingers!

The usual recipe for delicious squash caviar

This caviar cooks quickly and is eaten even faster. Everything is very simple - we will mince all the vegetables and boil them with the addition of tomato sauce. Thus, with minimal investment of time and money, we will get very tasty and beautiful caviar.

Ingredients:

• 7-8 kilograms of young zucchini (if you use older vegetables, they need to be cleaned of entrails and peel);
• 1 kilogram of carrots;
• 1 kilogram of onions;
• 1 kilogram of sweet tomatoes;
• a glass of vegetable oil;
• 4 tablespoons salt;
• a glass of tomato sauce;
• half a glass of vinegar 9%.

1. Wash all vegetables and, if necessary, peel. Cut into pieces of such a size that it is more convenient to place them in a meat grinder. Thus, turn all the vegetables into a single mass using a meat grinder.

2. Add all other ingredients (except vinegar) to the twisted mass. Cook in this form over low heat after boiling for 1 hour. Without waiting five minutes until it’s ready, pour in the vinegar and finish cooking.

3. Pour the caviar into jars and close the lids. This snack can be stored all winter at a cool temperature and normal humidity.

Homemade squash caviar with tomato paste

We often use this caviar in winter as an addition to pasta or rice. And in other combinations it is also very tasty. Even just eating it with bread is finger-licking good!

Ingredients:

• 2 large zucchini;
• 1 carrot;
• 3 onions;
• 200 grams of tomato paste;
• a little less than half a glass of vegetable oil;
• salt to taste;
• 4 tablespoons vinegar 9%;
• black pepper.

1. Peel the zucchini and remove the soft core. Grate it, along with the carrots.

2. Fry finely chopped onion in oil. Then add zucchini and carrots to it. Simmer for 40 minutes.

3. Then you need to stir the tomato paste into the vegetables, distributing it evenly. Salt and sprinkle with pepper.

4. Simmer the contents of the frying pan in this form for about 20 minutes. Shortly before removing from the stove, add vinegar and stir.

5. Place the caviar in jars and store. It turns out just superbly beautiful and tasty.

Zucchini is a very easy vegetable to prepare! It's a pleasure to cook. And what delicious preparations for the winter can be made from it...

Caviar made from zucchini is prepared for the winter by many housewives, despite the labor-intensive nature of the entire process. After all, few people refuse this snack, since almost everyone likes it and devours it much faster than other canned food.

Everyone's favorite classic caviar recipe, the taste of which is familiar to everyone since childhood, has been improved. And after that such culinary masterpieces appeared, such as recipes for caviar with finger-licking mayonnaise, with tomatoes and similar in taste to store-bought. We also learned how to cook it in a slow cooker.

Ingredients:

• Young zucchini - 3 kg
• onions - 0.5 kg
• carrots - 250 gr
• tomato paste – 250 gr
• vegetable oil - 100 ml
• mayonnaise - 250 gr
• sugar - 1/2 cup
• garlic - 1 head
• bay leaf - 1 pc.
• salt - 2 tbsp. spoons
• ground black pepper - 1/2 teaspoon.

Cooking method:

We prepare all the necessary ingredients and start cooking. Peel the onion, cut into small cubes and place in a saucepan.

We wash the carrots in water, peel them, grate them on a coarse grater and put them in a saucepan with the onions.

Wash the zucchini, remove all the seeds and cut it, if it is young, together with the skin into small slices. Add it to the rest of the vegetables and mix.

After 1 hour, also add sugar, salt, pepper and bay leaf. We continue to cook for another hour, where at the very end of cooking we do not forget to remove the bay leaf.

In the meantime, while the squash caviar is cooking, we need to sterilize the jars and lids. To do this, wash them with soda and let them dry completely and put them in the oven at a temperature of 150 degrees for 5 minutes. Or microwave for 3-4 minutes at full power.

10 minutes before the end of cooking, add chopped garlic to the vegetable mixture.

Pour the finished caviar into hot jars, grease the neck with cotton wool soaked in vodka and screw on the lids.

Turn the jars upside down and cover with a warm blanket until completely cool. This preparation can be stored at room temperature.

How to prepare squash caviar for the winter just like in the store

Ingredients:

• Zucchini - 1 piece
• onion - 1 piece
• carrots - 1 pc.
• tomato paste - 1-2 tablespoons
• garlic - 1 clove
• vegetable oil - 3 tbsp. l
• bay leaf - 1 pc.
• salt - to taste.

Cooking method:

First of all, peel the onion, cut it into small squares and lightly fry in a frying pan in vegetable oil.

Wash the carrots, peel and grate on a fine grater. Transfer it to the onion in a frying pan, add a little water, about half a glass, cover with a lid and simmer over low heat for 5-7 minutes. At the same time, do not forget to stir periodically.

Next, clean the zucchini and remove the seeds. Grate it and put it in for frying. Add salt to taste and simmer over low heat for 25-30 minutes, stirring occasionally. Approximately in the middle of stewing, add a little water (100 milliliters) so that at the end of stewing the squash caviar there is some water present.

About five minutes before readiness, add tomato paste.

If you want the caviar to be more acidic, then add two tablespoons of tomato paste. And if you put one spoon, you get caviar that looks more like store-bought caviar.

Stir and simmer for another 5 minutes, then turn off the stove and add bay leaf and finely chopped garlic. Let it brew for five minutes.

And turn the resulting caviar into puree using a blender. Now, while the caviar is still hot, transfer it into sterilized hot jars and roll up the lids, also previously sterilized. Turn the jars over, cover with a warm blanket and leave until completely cool.

Classic recipe for squash caviar - recipe with step-by-step photos (like in childhood)

Ingredients:

• Zucchini - 3 kg
• onions - 600 rub.
• sunflower oil - 100 ml
• tomato paste – 250 gr
• sugar - 1/2 cup
• garlic - 2 heads
• salt and pepper - to taste.

Cooking method:

First of all, wash, peel and grind the zucchini through a meat grinder. We do the same with onions.

Then combine these two ingredients in a deep saucepan, add butter and sugar there. Cook over low heat for 1.5 hours, stirring occasionally.

After this time, add tomato paste, add salt, pepper and add garlic squeezed through a press and cook for another 30 minutes.

In the meantime, we will thoroughly wash the jars and sterilize them in the microwave, at full power for 5 minutes. And pour boiling water over the lids.

Place the finished squash caviar into hot jars, roll up the lids, turn them upside down and wrap them in a warm blanket. The preparation for the winter is ready!

A simple recipe for winter squash caviar in a slow cooker

Ingredients:

• Zucchini - 1.5 kg
• carrots - 2 pcs.
• onions - 2 pcs
• bell pepper - 2 pcs
• chili pepper - 1 piece (to taste)
• sugar - 1 teaspoon
• tomato paste - 2 tbsp. spoons
• garlic - 3 cloves
• vegetable oil - 3 tbsp. l
• salt - 2 tbsp. l.

Cooking method:

After we have prepared all the necessary products, the first thing we do is peel the onion and cut it into small squares. Pour vegetable oil into the multicooker bowl, transfer the chopped onion into it and set it to the “Baking” mode for 40 minutes.

Then wash and peel the carrots and grate them on a coarse grater. Then we lower it into the slow cooker with the onions.

After 20 minutes, put the bell pepper cut into small pieces and peeled zucchini, cut into small cubes, salt, sugar and, if desired, chili pepper into the multicooker. After the readiness signal sounds, you need to turn on the multicooker for another 1 hour in the “Stew” mode.

20 minutes before the end, add tomato paste to the vegetables, mix thoroughly and continue cooking. After the sound signal indicates the end of stewing, transfer the vegetable mixture to a blender and grind into puree.

The squash caviar is ready, put it hot into sterilized jars and screw on with tight lids. Turn over, cover with a warm blanket and leave until completely cool.

Delicious squash caviar with tomatoes (video)

Bon appetit!!!