How to make delicious squash caviar. Squash caviar for the winter as store-bought according to GOST

27.08.2024 Carpentry

Very tasty and unusual squash caviar is one of the best appetizers on every housewife’s table; today we will prepare it for the winter, and we will try to show you the best recipes. There are quite a lot of recipes for preparing caviar for the winter. There are very simple ones, including only zucchini, onions, carrots and butter. You can prepare caviar for the winter using all the recipes or choose 2-3 of the best ones that you like the most, one way or another this is the best way to preserve zucchini for the winter.

Many housewives prepare squash caviar for the winter, despite the certain labor intensity of the process. After all, almost everyone likes this snack, and they eat it faster than all other canned foods. The classic recipe for caviar, the taste of which is familiar to many from childhood, has been modified by many housewives.

As a result, such culinary masterpieces as finger-licking caviar and caviar with mayonnaise appeared; housewives learned how to make an appetizer similar to a store-bought one, and figured out how to make it easier in a slow cooker. But no matter which recipe with photo is chosen, the technology for preparing caviar from zucchini at home will be identical.

Squash caviar - best recipes for the winter

There are quite a lot of recipes for preparing squash caviar for the winter. There are very simple ones, including only zucchini, onions, carrots and butter. These ingredients are present in almost all recipes. And then other ingredients are added to this base, tomatoes or tomato paste, garlic - for lovers of spicy dishes, herbs, and roots.

Of course salt and pepper. Differences occur only in the quantity of certain components. Somewhere they put more onions, somewhere more carrots, or vice versa they reduce them. Various amounts of vegetable oil are added, or even caviar is prepared with mayonnaise. The ingredients are fried, stewed, steamed.

For this, use dishes with a thick bottom, such as a cauldron, or cook in a slow cooker. Then they are pureed or left in pieces. The caviar is eaten freshly prepared or stored for the winter.

Squash caviar classic recipe

Ingredients:

Onions - 1 kg;
Zucchini - 3 kg;
Sugar - 20 g;
Tomato paste - 50 ml;
Citric acid - 10 g;
Carrots - 1 kg;
Vegetable oil - 200 ml;
Salt - 30 g.

Cooking method:

So, let's get ready. Wash fresh zucchini, cut into discs about 1 cm wide, add salt (no more than a teaspoon of salt for all zucchini), leave for 20 minutes, squeeze out excess juice;
Fry in oil on both sides. Don’t skimp on oil: firstly, burnt zucchini will ruin the taste of the snack, and secondly, oil helps to better preserve canned food stored for the winter;
Peel the onion, cut into thin half rings or small pieces;
Grind the carrots on a coarse grater;
Fry onions and carrots;
Pass all the fried vegetables through a meat grinder. Place the vegetable mass in a saucepan, preferably with a thick bottom;
Place tomato paste in the same pan, add sugar and salt, citric acid;
Place over low heat, bring to a boil and, stirring occasionally, simmer for 15 minutes;
Place into jars prepared in advance (washed, sterilized, dried). Roll them up with lids and turn them over. Wrap in a woolen blanket and wait until it cools completely. Afterwards you can put them away for the winter.

The classic recipe is simple. A snack prepared using it will not be too spicy or sour. It will turn out tender and will appeal to both adults and children.

Squash caviar is known to every resident; this snack has a lot of admirers, who prepare this dish for the winter from year to year. In this article we will talk about how to make squash caviar, its properties and various cooking recipes.

Squash caviar belongs to this type of snack as vegetable caviar. Essentially, it is pre-processed (stewed, baked or fried) chopped zucchini combined with various vegetables - onions, carrots and so on.

However, it hardly makes sense to describe this wonderful snack in detail - every person has tried it at least once, because it is a very popular dish. And its popularity, it is worth noting, is explained not only by its wonderful taste properties - squash caviar with tomatoes is also very healthy.

Zucchini caviar for the winter recipe Finger licking good

Ingredients:

Onions - 750 g;
Vegetable oil - 300 ml;
Pepper - 1 tsp;
Zucchini - 3 kg;
Tomato paste - 3 tbsp;
Carrots - 1.5 kg;
Water - 3/4 cup;
Sugar - 7 tbsp;
Salt - 3 tbsp.

Cooking method:

So, let's get ready. Peel all vegetables. We clean the zucchini from seeds if they are large. The weight of the zucchini is given in the recipe without seeds and peel;
Cut zucchini and onion into cubes;
Grate the carrots;
We will cook in a cauldron, so we put all the prepared vegetables in it. Pour water. And put it on the fire to simmer. After it boils, set aside for 40 minutes, cover with a lid and reduce the heat to low. During this time, stir occasionally;
After the allotted time, place the vegetables in a colander and allow excess liquid to drain. There was enough juice in the vegetables. To prevent the caviar from turning out liquid, the juice must be drained;
Then put the vegetables in a bowl and pass them through a blender until smooth;
Then put it back into the cauldron, add vegetable oil and tomato paste. We recommend using Pomodorka tomato paste - it has a bright, rich taste and a beautiful color. Add salt, sugar and pepper. Mix everything thoroughly and put it on the gas stove;
After it boils, set it aside for 15 minutes. And simmer over low heat with a lid. Don't forget to stir periodically;
Place the finished caviar in sterilized jars and cover with sterilized lids. Twist, turn over and cover with a blanket. Leave until completely cool.

In terms of popularity, zucchini caviar is in no way inferior to eggplant, and besides, this vegetable is found much more often in garden beds. Even with its simple taste, it can still turn out to be a very appetizing snack if you complement the zucchini with other ingredients.

Caviar is only one of the preparation options, but there are many recipes here too. There are many recipes for squash caviar, but this simple recipe turns it out tender and piquant despite the fact that it contains neither mayonnaise nor tomato paste.

Squash caviar with mayonnaise

The unusual ingredient in this recipe is mayonnaise. Thanks to this product, you can make squash caviar with mayonnaise a little more tender. Mayonnaise is a combination of yolks and vegetable oil, which definitely cannot spoil the caviar, the main thing is that you need to take this ingredient of the best quality or prepare it at home.

Ingredients:

Mayonnaise - 1 pack;
Onions - 500 g;
Sunflower oil for frying carrots and onions;
Zucchini - 3 kg;
Carrots - 500 g;
Vinegar - 2 tbsp;
Spices: ground black pepper, paprika, curry, dried basil, turmeric;
Sugar - 3 tbsp;
Salt - 1 tbsp.

Cooking method:

So, let's get ready. Peel the zucchini, onions and carrots. If zucchini contains large seeds, they should be removed. Medium and not too large seeds can be left; they will not be visible in the finished squash caviar. Cut the peeled zucchini and carrots into several pieces to make it easier to chop them. Pass zucchini and carrots through a meat grinder;
Cut the onion into small cubes;
Place onions and carrots in a hot frying pan with sunflower oil poured into it. Without covering with a lid, simmer the vegetables over medium heat for 5-8 minutes until soft;
Place the zucchini, minced through a meat grinder, into a saucepan. Add vegetables fried in oil to them. Stir. After this, immediately add spices and salt. The set and quantity of spices can be absolutely anything. But they must contain paprika, curry and turmeric. Turmeric can be added at the end of cooking so that it does not change color, but remains the same bright. With the help of these spices, squash caviar with mayonnaise will acquire a beautiful orange color;
Stir the still raw squash caviar with a spoon so that the spices are evenly distributed throughout. Place the pan with caviar on low heat. Cook it, stirring from time to time, for 1 hour. Squash caviar according to GOST is almost ready. After an hour of cooking, add mayonnaise to the pan with caviar;
Please note that no additional sunflower oil is added to the caviar. Add turmeric, vinegar and sugar;
Mix the caviar with all the added ingredients. Taste it and make sure there is enough salt, vinegar and sugar. Boil it for another 10 minutes. Remove the pan with squash caviar from the stove. Using a hand blender, puree the caviar for 10 minutes. After whipping, this squash caviar with mayonnaise looks just like in the store;
Place the pan with squash caviar and mayonnaise completely ready for canning on the stove. Sterilize the jars along with the lids using the usual technology that you always use. Since zucchini caviar will be canned without sterilization to prevent the lids from flying up in winter, before putting it into jars, bring it to a boil again;
Place hot caviar into prepared jars. Close the jars, turn them upside down and cover. Ready caviar can be eaten with spoons or spread on bread as a sandwich spread, whichever you prefer. When such caviar cools, it becomes no thicker and tastes more like store-bought caviar. Bon appetit!

Squash caviar is a wonderful summer dish, today we will prepare it for the winter, and you will learn the best cooking recipes. When the zucchini ripens, it means that it is time to prepare zucchini caviar for the winter. Making squash caviar at home is not at all difficult, and it doesn’t take too much time.

Therefore, many people like to cook it and it turns out the most delicious. Moreover, those who have their own summer cottages always grow a lot of zucchini. Sometimes they don’t even know what to do with them.

Squash caviar in a slow cooker

Since the multicooker replaces several kitchen appliances at once, you can easily prepare any appetizer in it, including zucchini caviar. All you need to do is chop all the ingredients and then add them into the bowl in the correct order. Zucchini caviar can be prepared in a multicooker in several modes - “Baking”, “Stewing”, “Frying”, “Multicook”.

Ingredients:

Onions - 250 g;
Bell pepper - 2 pcs.;
Zucchini - 500 g;
Vegetable oil - 50 ml;
Carrots - 300 g;
Tomato paste - 2 tbsp;
Sugar - 0.5 tsp.

Cooking method:

So, let's get ready. The first step is to thoroughly wash all the vegetables. Peel peppers from seeds and stalks, zucchini from scratched parts, carrots from skins;
Cut the vegetables into cubes of approximately the same size, preferably not very large;
Turn on the “Baking” multicooker program, pour oil into the bowl, brown the onion for 5 minutes;
Then add the carrots, and after a couple of minutes the rest of the vegetables;
After 20 minutes, season the dish with tomato paste, salt and sugar, stir until they are completely dissolved;
Switch the multicooker mode to the “Stew” program, simmer the vegetable mixture for about 1 hour;
Once the zucchini caviar is ready, let it cool and then process it into puree using a blender. Bon appetit!

Has everyone made caviar from zucchini? According to these recipes, ready-made caviar can be eaten immediately, or you can prepare it for the winter. In both cases, when you eat, you will certainly get a lot of taste pleasure. It’s no coincidence that such a magnificent name for caviar from zucchini appeared, “You’ll lick your fingers.”

That’s right, all today’s recipes fully fall under this definition. This recipe is very easy to prepare. And at the same time it turns out very tasty. It’s not for nothing that people call it “Finger-lickin’ good.” The caviar turns out airy, tender, sunny, beautiful and incredibly tasty.

The most delicious zucchini caviar for the winter

Ingredients:

Onions - 300 g;
Ground black pepper - to taste;
Zucchini - 1 kg;
Tomatoes - 300 g;
Carrots - 300 g;
Garlic - 1 head;
Sunflower oil - 1/2 cup;
Vinegar - 1/4 cup;
Sugar - to taste;
Salt - to taste.

Cooking method:

So, let's get ready. To prepare this recipe, take a five-liter saucepan with a thick bottom to accommodate the entire mixture of chopped vegetables;
We follow the basic principle of cooking: add harder and denser vegetables first, and those that are soft and cook quickly last;
Place the pan on medium heat and add oil. We wash all the vegetables, peel them and cut them into cubes;
Cut the carrots lengthwise into 4 parts, then cut into small cubes. Place in a saucepan in slightly hot oil;
Cut the onion and garlic into small cubes and place in a saucepan;
Cut the young zucchini into cubes along with the juicy skin. If you come across an “old” zucchini, remove the seeds with a spoon;
Simmer the vegetables over low heat. The carrots become soft and release juice, the onions should become transparent;
Place sliced zucchini on top;
Next come peeled chopped tomatoes. As you noticed, we did not put salt on purpose. It gives a large amount of liquid, which we do not need at all;
Simmer the vegetables until fully cooked, without covering the pan with a lid for 20-30 minutes. Then, while hot, transfer the mixture into a food processor;
Grind the vegetables in a blender until puree. We got it with a beautiful light brown color, delicate consistency, and airy. We put everything back into the pan, and now we will bring it to the desired taste and thickness;
Add tomato paste for color and taste. Vinegar for sourness and preservation. Ground black pepper for a slight bitterness. And also salt and sugar. Mix everything thoroughly and boil for 5 minutes. If the caviar turns out a little liquid, boil it to the desired thickness;
Place hot in prepared sterilized jars. Cover with boiled lids and cover with a blanket to cool slowly. Store in a cool place;
After putting into jars, some of the product always remains. Let it brew for 15-20 minutes and cool, you can eat. Bon appetit!

Nutritionists and doctors recommend eating squash caviar as a low-calorie, well-digestible product containing a large amount of useful substances: iron, sodium, phosphorus, copper, vitamins C and B. Eating this snack is very good for everyone who suffers from edema and is prone to it, has problems with the gallbladder and intestines.

Regular consumption of caviar from zucchini helps to normalize the functioning of the stomach and gallbladder, as well as the duodenum, improve the functioning of the gastrointestinal tract as a whole, improve the condition of the body with excess weight, anemia, hypertension, and diseases of the cardiovascular system.

This low-calorie product (98 kcal per 100 g) is quickly absorbed by the body, so it is included in health-improving diets. It improves digestion and metabolism, removes excess salts from the body, strengthens the walls of blood vessels, reduces hemoglobin levels, and stimulates the activity of the gallbladder. In addition, it is a storehouse of vitamins. Include caviar in your daily diet and you will be healthy.

The difference in the ratio of ingredients and cooking technology gives a lot of different cooking recipes, as well as vegetable stew. The ingredients are baked in the oven, fried or stewed in a cauldron. Can be cooked in a slow cooker and in a saucepan with a thick bottom. Vegetables can be prepared in different ways: minced, passed through a blender, or cooked in pieces.

Is it necessary to describe the excellent taste of well-cooked squash caviar? Tender, aromatic and very appetizing, this appetizer works well both in the everyday menu and on the holiday table. If you offer your guests delicious squash caviar, they are unlikely to refuse the addition.

In general, there are many reasons to make caviar from zucchini for the winter, including the fact that it is easy to prepare, and even those who are making such a preparation for the first time in their life can cope with this task. Well, one cannot help but notice that, unfortunately, what is sold in stores today with the label “Zucchini caviar” bears little resemblance to a real tasty appetizer made from zucchini, so the only thing left is to make it yourself and have fun.

Video “Recipe for zucchini caviar is simple and tasty”

Good afternoon, friends!

Squash caviar is a wonderful summer dish, today we will prepare it for the winter, and I will try to show you the best recipes.

When the “piglets in the garden beds” (that’s what one friend of mine calls zucchini) ripen, my husband says it’s time to make soldier’s jam. When he served in the army, and he wanted something tasty, they spread a thick layer of caviar on bread and devoured it on both cheeks. He doesn’t like zucchini because it lacks a distinct taste, but he loves caviar, which is why I try to prepare more of it, because this is the best way to preserve the vegetable for the winter.

This low-calorie product (98 kcal per 100 grams) is quickly absorbed by the body, so it is included in health-improving diets. It improves digestion and metabolism, removes excess salts from the body, strengthens the walls of blood vessels, reduces cholesterol levels, and stimulates the activity of the gallbladder. In addition, it is a storehouse of vitamins. Include caviar in your daily diet and stay healthy!

The difference in the ratio of ingredients and cooking technology gives a lot of different cooking recipes, just like. The ingredients are baked in the oven, fried or stewed in a cauldron. Can be cooked in a slow cooker and in a saucepan with a thick bottom. Vegetables can be prepared in different ways: minced, pureed in a blender, or cooked in pieces.

The best recipe for squash caviar for the winter

Ingredients:

zucchini - 1 kg
carrots - 300 gr.
onion - 300 gr.
garlic - 1 medium head
tomatoes - 300 gr.
sunflower oil - 1/2 tbsp.
tomato paste - 1/2 tbsp. l.
vinegar - 1/4 tbsp.
salt - 1 tbsp. l. no slide
sugar - 1-2 tbsp. l.

Preparation:

To prepare this recipe, take a five-liter saucepan with a thick bottom to accommodate the entire mixture of chopped vegetables.

We follow the basic principle of cooking: add harder and denser vegetables first, and those that are soft and cook quickly last.

Place the pan on medium heat and add oil. We wash all the vegetables, peel them and cut them into cubes.

Cut the carrots lengthwise into four parts, then cut into small cubes. Place in a saucepan in slightly hot oil.

Cut the onion and garlic into small cubes and place in a saucepan.

Cut the young zucchini into cubes along with the juicy skin. If you find an “old” one, remove the seeds with a spoon.

Simmer the vegetables over low heat. The carrots become soft and release juice, the onions should become transparent.

Place chopped zucchini on top.

Next come peeled and chopped tomatoes. As you noticed, we did not intentionally add salt. It gives a large amount of liquid, which we do not need at all.

Simmer the vegetables until fully cooked, without covering the pan with a lid for 20-30 minutes. Then, while hot, transfer the mixture into a food processor.

Grind the vegetables in a blender until puree. We got it with a beautiful light brown color, delicate consistency, and airy. We put everything back into the pan, and now we will bring it to the desired taste and thickness.

Add tomato paste for color and taste. Vinegar for sourness and preservation. Ground black pepper for a slight bitterness. And also salt and sugar. Mix everything thoroughly and boil for 5 minutes. If the caviar turns out a little liquid, boil it to the desired thickness.

Place hot in prepared sterilized jars. Cover with boiled lids, turn upside down and cover with a blanket to cool slowly. Store in a cool cellar.

After putting into jars, some of the product always remains. Let it brew for 15-20 minutes and cool. Now spread it on a piece of black bread and eat it with pleasure. Bon appetit!

A simple recipe for squash caviar through a meat grinder

Even a young housewife can handle this quick recipe. All that remains is to maintain the ratio of products. Everything is very simple and fast.

Ingredients:

zucchini - 3 kg
sweet bell pepper - 8-10 pcs.
garlic - 100 gr.
tomato paste - 400 gr.
vegetable oil - 400 gr.
vinegar 70% - 1 tbsp. l.
salt - 2 tbsp. l.
sugar - 150 gr.
red hot pepper - 1 pc.

Squash caviar in pieces for the winter - the recipe is finger-licking good

You can’t buy this kind of caviar in a store; you can only prepare it with your own hands at home.

Ingredients:

We choose the most ripe, juicy and fresh vegetables.

zucchini - 1 pc.
carrots - 1 pc.
onion - 1 pc.
garlic - 2 cloves
tomatoes - 1 pc.
a bunch of your favorite greens
bay leaf - 2 pcs.
salt - to taste
ground black pepper - to taste

Preparation:

We will get the final product with identical, even pieces, so we cut the main ingredients into beautiful cubes.

Peel the juicy zucchini from seeds and cut into pieces.
Then chop the carrots, onions and garlic.
We make cuts on the tomatoes, lower them into boiling water for 10 seconds, and then immediately into cold water, easily remove the peel. Let's cut it.
Fry the carrots in a frying pan, add the onion and garlic and fry for another 2 minutes.
Add tomatoes, salt and simmer for 10 minutes.
Place zucchini on top, add chopped herbs, bay leaf, salt and pepper. Simmer until fully cooked.
Place while hot into jars and seal.

We stewed a mixture of several vegetables and got one very tasty dish, in which each piece retained its taste, aroma and biological value.

We roll it hot into sterilized jars and store it in a dark and cool room.

Cool part of the caviar and take a sample. We took ordinary ingredients, combined their flavors, and we came up with a great, very, very tasty, finger-licking dish.

Squash caviar according to GOST, as in the store

In Soviet times, squash caviar was sold, prepared according to GOST. When people talk about it, it’s the famous one that comes to mind, the store-bought one, tasty and aromatic, with a rich orange color.

It cost a penny, but was very tasty. It was manufactured according to a single standard with strict adherence to technology. The recipe for such caviar is perfect for preparing it for the winter.

Ingredients:

zucchini - 3 kg
carrots - 180 gr.
tomato paste - 240 gr.
vegetable oil - 150 ml
onion - 120 gr.
parsley root - 60 gr.
tomatoes - 1 pc.
sugar - 2 tsp.
black peppercorns - 3 peas
allspice black pepper - 3 peas
salt - 1 tbsp. l.

Preparation:

We thoroughly wash and peel the zucchini, cut into small cubes 1x1 cm.
Fry them in a frying pan until lightly browned.
We also chop the onion.
Grate the carrots and parsley root on a coarse grater.
Transfer the fried zucchini to a plate.
Fry the remaining vegetables until they become soft.
Then we combine everything together and grind with a blender until completely homogeneous.
After this, simmer the mixture for 20 minutes and bring it to the desired thickness.
Grind the peppercorns in a mortar and add to the caviar, add salt and sugar.
Add tomato paste, use a blender to mix well again and simmer for 5 minutes. The tomato will add a beautiful color and enhance the taste of the product.
Place in sterilized jars and seal for the winter. We store it in the cellar.

Delicious recipe for squash caviar with mayonnaise and tomato paste

The only thing that bothers me about this recipe is the use of mayonnaise. But there is a way out. What can make ordinary caviar tasty? Well, of course, wonderful homemade mayonnaise, with a creamy thick consistency.

Ingredients:

zucchini - 6 kg
tomato paste - 500 gr.
mayonnaise - 500 gr.
vegetable oil - 200 ml
onion - 1 kg
sugar - 4 tbsp. l.
salt - 2 tbsp. l.
vinegar 9% - 1/4 tbsp.

Preparation:

We take the ripest and freshest vegetables, wash, peel and cut. You can cut them however you like, as we will later turn them into puree.

Place the chopped juicy zucchini in a large saucepan and simmer in vegetable oil until fully cooked, 1.5-2 hours.

Grind young, juicy onions in a blender until smooth.

We combine all the ingredients. Add onion mixture, mayonnaise, tomato paste, salt, sugar and vinegar to the zucchini.

Mix everything using a blender, put on low heat and simmer for 15-20 minutes.

Bring to a certain consistency and desired thickness.

Place while hot into prepared jars. It is better to take them in small volumes, for one time. I opened the jar and ate it right away, without leaving it for later.

Squash caviar for the winter in a slow cooker

Have you cooked caviar from zucchini for the winter? I think you should try this, choose any recipe. And, see you later!

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:

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.
Grate the peeled carrots, chop the garlic, chop the onion as you like, but not too coarsely.
Fry the zucchini in a large amount of oil on both sides.
In another frying pan, saute the onions and carrots.
Grind the zucchini and onions with carrots separately in a blender and only then combine.
Grind the greens too in a blender and add to the vegetables.
Boil them over low heat for 40 minutes. Don't forget to stir, otherwise it will burn.
Add the rest of the ingredients specified in the classic recipe, stir and cook for another 10 minutes.
Place in jars, which should be sterilized while cooking vegetables. Cover with lids sterilized in boiling water.
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.
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:

Chop the washed and peeled vegetables, except carrots. Grate the carrots.
Cook vegetables by adding water for 40 minutes after boiling. Remember to stir frequently to avoid burning.
Puree using a blender.
Mix the puree with the rest of the products, boil everything together for a quarter of an hour.
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:

Cut all vegetables into small pieces. Before doing this, peel the tomatoes by pouring boiling water over them.
Fry the onion until golden brown in a small frying pan, using a minimal amount of oil.
Boil the remaining vegetables, except tomatoes, in salted water.
Puree all ingredients, including the diced tomatoes.
Simmer for at least half an hour, adding vinegar 5 minutes before readiness.
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:

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.
Simmer the vegetables for 10 minutes.
Turn the apples through a meat grinder, removing the core.
Add the apples to the vegetables and simmer for another 10 minutes.
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:

Fry finely chopped onion and grated carrots in vegetable oil. Grind with a blender.
Grind the zucchini cut into pieces using a blender, meat grinder or food processor.
Simmer the zucchini and other vegetables together for 1.5 hours.
Add everything else, simmer for another half hour.
Place in jars and sterilize them for a quarter of an hour.
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:

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

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:

Cut the zucchini into thin discs, roll in a large amount of flour, fry and grind with a blender.
Fry chopped onions and carrots, mix with zucchini.
Mix everything and simmer for half an hour.
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

It seems to me that there is no person who would not try squash caviar. They even serve it in kindergarten, although for some reason they didn’t give it to us in my childhood)).

Everyone is familiar with the very tasty combination of caviar and boiled egg; it is convenient to spread it on a slice of bread, serve in tartlets, and squash caviar is good and self-sufficient with any side dish.

The classic recipe for squash caviar has long been known. Necessary products are zucchini, carrots, onions and tomatoes. I suggest using tomato paste instead of tomatoes, as it is more concentrated and has a distinct taste. With tomato paste, you don’t need to boil the caviar for a long time, because there won’t be much liquid in it.

And we are not looking for easy ways... To make the caviar tasty, we will fry all the vegetables separately and not chop anything in advance.

So, to prepare classic zucchini caviar for the winter, we will need all the products on the list.

Wash the vegetables well, peel and cut into not very large pieces. Young zucchini does not need to be peeled.

Pour a third of the vegetable oil into a cauldron or saucepan and fry the onions until golden brown. Remove the onion to a plate.

If necessary, add more oil to the cauldron and fry the carrots. Add oil as needed, but its quantity does not exceed 100 ml. Remove the fried carrots to a separate bowl.

Add the remaining oil to the cauldron and fry all the zucchini. Don't forget to stir the zucchini constantly to prevent it from sticking and burning. It will be enough to bring them to light transparency.

When all the vegetables are soft enough, puree them using an immersion blender.

Put on the fire, bring to a boil, heat for another 10 minutes with the lid closed. Stir occasionally. When pureed, caviar may “spit”, so it is important to open the lid only after the cauldron has been removed from the heat. Then add tomato paste, salt and sugar.

Warm the caviar again for 10 minutes under the lid, add squeezed garlic and vinegar. Regarding the pepper, I can say that I added capsicum at the stage of frying the zucchini. But you can add ground pepper to taste. After three minutes, the eggs can be closed.

Try it to see if you like its taste. If necessary, add what is missing. These proportions of sugar, salt and vinegar completely suit me, but the taste of tomato paste may be different. I recommend adding it in parts, not all at once.

I prefer not to remove the cauldron from the heat when I put caviar in jars, but to turn the heat up to the lowest setting and lay out the caviar in a boiling state.

Rinse the jars well and sterilize them first. Boil the lids for five minutes. Place the caviar in jars and immediately roll up the lids. Then turn the jars over. This amount makes 2 jars of classic squash caviar, 500 grams each.

Bon appetit!

The most delicious and simple homemade squash caviar, a recipe for the winter

Delicious squash caviar is considered one of the most famous dishes in the post-Soviet countries. Many Russian emigrants living today in America, Germany and many other countries are trying to find it on sale, and isn’t this the best proof of the incredible popularity of this simple treat?
Although it's not just a matter of taste preferences. Zucchini caviar is incredibly healthy. It has long been known that it is recommended for use in the diet of young children and the elderly, as well as for those who have problems with the gastrointestinal tract. And for patients with hepatitis, this is generally a real salvation. Much of the benefit to the body lies in the main ingredient - the power of zucchini, known as an excellent cleanser, as a low-calorie product, as a vegetable that provides the body with most important vitamins and minerals. And the “bouquet” of beneficial properties of caviar is complemented by carrots and onions. As a result, a simple recipe that even a beginner can handle becomes not only a favorite delicacy, but also a real potion.

However, there is also a problem. Today you can find a lot of recipes for zucchini caviar. But in most cases, no one really wants to eat the food prepared according to these recipes. How to achieve that very real taste that many of us remember from childhood? Having tried many recipes, I found exactly the most delicious one, and now it is my favorite (of course, along with squash caviar like in the store). The recipe is quite simple, suitable for PP adherents and weight watchers. This caviar can be given to children (from 2 years old). The only product of unknown origin in the recipe is tomato paste, but this can also be prepared at home if desired. But how delicious this caviar turns out! Also, many store-bought options cannot compare with it! Very tender, aromatic, with slight sourness, sweet notes and a slight smell of garlic. This vegetable delicacy is a must try! In addition, all the products used are very affordable; preparing the dish does not require any special skills. It is better to start preparing caviar from zucchini for the winter in August-September, when the zucchini on the market is ground-based, natural, the most delicious and healthy. And at this time you can prepare the most delicious eggplant caviar, I recommend watching the recipe.

Ingredients:

1 kg of zucchini;
300 g carrots;
500 g onions;
30 g garlic;
3 tbsp. without a slide of tomato paste;
1-1.5 tsp. salt;
0.5 tsp ground black pepper;
0.5 tbsp. Sahara;
150 ml odorless vegetable oil;
20 g of young dill.

What is good about this particular recipe and is it as tasty as in the photo? Yes, it turns out very tasty and quite simple. All vegetables are individually fried until half cooked in vegetable oil. Everyone has their own cooking time, and thanks to this method of cooking, we feel each vegetable and our task is to slightly undercook it. The onion should be crispy, and the carrots and zucchini should be soft, but not fall apart. Salt and pepper are added at the end of cooking and can be adjusted to your taste. This also applies to tomato paste, because manufacturers are different and each has its own concentration of tomatoes. And one more thing - the recipe does not use vinegar to preserve the product, which gives the caviar a pleasant sour taste.

How to prepare the most delicious squash caviar for the winter, step-by-step recipe

If you want to roll caviar from zucchini in jars for the winter, then the first step is to thoroughly wash the containers. It is advisable to use baking soda for this, rather than the usual dishwashing detergents. Soda is safer and kills germs better. While various gels, although they provide squeaky cleanliness, do not guarantee complete disinfection. In addition, you need to rinse dishes after using chemicals for at least 20-30 minutes. Does each of us do this?
Then we sterilize the jars, it is written in more detail. The sterilized jars should be hot when you fill them with caviar (step by step photo 17).

1. For convenience, first prepare all the vegetables. Peel the carrots, rinse them and grate them on a coarse grater.

2. Cut the zucchini. In principle, the size of the cubes does not really matter; in the future, we will grind everything anyway. Zucchini should be chosen young, with fresh green skin. If the fruits are overripe, they must be peeled and the hard seeds removed.

3. We also chop the onion coarsely. Pour a third of the total amount of oil into the frying pan, heat it and add the onion.

4. Fry over medium-high heat until half cooked; we won’t fry it too much. The onion should become rosy and golden, but remain crispy.

5. Transfer the onions into a deep pan, in which we will cook the squash caviar.

It is advisable to take a pan with a thick bottom, stainless steel or non-stick coating. An enamel pan is not suitable for cooking caviar, as the vegetables may burn in it.

6. Add oil to the same frying pan (another 1/3) and add grated carrots. We won’t overcook it either, we’ll just bring it to softness.

7. We also move the carrots into the pan.

8. Now add the zucchini to the frying pan along with the remaining vegetable oil. Also fry until soft.

9. Add it to the rest of the vegetables.

10. Puree the resulting mixture. Due to the fact that all the vegetables are fried until half cooked, the mass is not puree-like, but with small pieces.

11. Add tomato paste.

12. Salt and pepper.

13. Homemade caviar turned out to be thick and can easily burn, so add 1-1.5 cups of boiled water to it.

14. Now you have exactly the consistency you need.

15. Add greens and finely chopped garlic to the mixture.

16. Turn on very low heat and boil the caviar for about 10-15 minutes, covering the pan with a lid.

17. A delicious snack is ready. It can be eaten hot right away, but it tastes better cold. Or you can roll up squash caviar in jars for the winter. To do this, put hot caviar with a ladle into a hot sterilized jar (so that the glass does not crack).

18. For the winter, squash caviar must be sterilized in jars. For some reason, many housewives are afraid of this point. In fact, there is nothing complicated about this.
You will need a large saucepan. We’ll put a towel on the bottom, put the jars with the preparations on top, cover them with lids (it wouldn’t hurt to process them, at least just immerse them in boiling water for a couple of minutes), pour water up to the shoulders.

19. Lightly cover the jars with lids (without twisting) and turn on low heat. Half-liter jars should be sterilized at low boil for 40-50 minutes, those with a volume of 750 ml - 60-70 minutes, and liter jars - 90 minutes. Time is counted from boiling. As the water evaporates, you can add boiling water.

20. All that remains is to roll up the cans, turn them upside down, wrap them well in a blanket and leave them for a day.

21. Zucchini caviar is ready at home. We put it away for storage in a closet or cellar. When it sits, the taste will become richer, but at the same time more delicate. You can simply eat it with some bread or add it to any side dish. And if you make a sandwich with butter, you will get a real delicacy.
Bon appetit, successful preparations and a gentle winter!