Zucchini caviar, which stores well in winter, is not only a delicious winter snack, but also a great way to process zucchini. There are a huge number of recipes for squash caviar: probably as many as there are women in this world. After all, everyone adds something different to the recipe and gets a completely new product to taste.

You can prepare other dishes that are no less attractive in terms of taste from zucchini. For example, just .

Zucchini caviar: the simplest recipe for the winter

Zucchini caviar can be prepared very quickly and from a set of products that is in the pantry of every caring housewife.

Ingredients:

zucchini - two kilograms;
carrots - kilogram;
onion - kilogram;
tomato paste - 150 grams;
sugar - four large spoons
salt - two large spoons;
vegetable oil - 200 grams;
acetic acid 70% - 1 tsp;
water – 200...250 ml.

Preparation:

We'll cut the carrots first. Let's cut it into cubes.

It is best to use a cauldron for cooking caviar. If it is not there, then take a frying pan with a thick bottom. Pour the entire amount of oil into it (cauldron) and add carrot cubes.

Then pour in water and add granulated sugar. Salt.

Stir the carrots and bring to a boil, closing the cauldron with a lid. Simmer it for the next 10 minutes.

While the carrots are stewing, you need to prepare the zucchini. We will cut them into medium-sized cubes.

We also cut the onion into cubes of arbitrary size.

Green chili peppers must be deseeded - otherwise the roe will be very spicy - and cut into small pieces.

Add zucchini, onion, and chili pepper to the carrots. Mix everything, close the cauldron with a lid and let the mixture boil again.

After the vegetable mixture has boiled, close the cauldron with a lid again and simmer the vegetables until completely softened.

As soon as the vegetables have become soft - this will take about 20 - 25 minutes - add them tomato paste. And simmer the mixture for another 10 minutes, but do not cover the cauldron completely.

This is necessary so that all excess liquid evaporates from the future caviar.

Now you need to add the bite to the vegetable mixture and mix.

If you use 9% vinegar, then you need to add 50 ml.

Then grind the vegetables using a blender until smooth. This is the beauty you will get.

If you need thicker caviar, reduce the volume of water. When cooking, add only 200 milliliters of liquid

Now return the caviar to the heat, boil it again and place it in pre-sterilized hot jars. Cork. The caviar is ready. And after cooling, it can be taken to the cellar for storage.

Zucchini caviar for the winter – a “finger lickin’ good” recipe

Delicious winter squash caviar, cooked according to this recipe, will turn out incredibly tasty. It’s also amazingly beautiful and will look amazing on the table.

Ingredients (per 1 liter of finished caviar):

zucchini – kilogram
tomatoes – 300 grams;
sweet pepper – 300 grams;
carrots – 200 grams;
onion – 150 grams;
granulated sugar - tablespoon
salt - two teaspoons;
citric acid - dilute ¼ part of a small spoon of lemon in a tablespoon of water;
vegetable oil;
ground pepper - to your taste.

Zucchini must be weighed after it has been peeled and seeded.

Preparation:

Cut the zucchini into cubes. There is no need to chop it - the putz will be medium in size.

Remove the skins from the tomatoes and cut into cubes, or rectangles, or triangles. As you like.

To make it easier to remove the skin, make a cross cut on the tomato and place it in boiling water. Hold for two to three minutes and remove. Now the peel can be easily removed.

Remove the seeds and bitter white membranes from the pepper. Also cut them into small pieces.

Garlic, onions and carrots are also finely chopped.

Now put a deep frying pan with a thick bottom on the stove and pour oil into it. It's time to fry the vegetables. But we will do this separately, which will help them reveal their taste as brightly as possible.

You can fry the vegetables one after another, emptying the pan completely each time.

When frying, stir the vegetables constantly so that they do not burn. Otherwise, the taste of caviar will be hopelessly spoiled.

We collect the prepared products in one container - you can take a cooking basin or a saucepan with high walls - and add all the seasonings.

Now you need to simmer the mixture for about 60 minutes at a minimum boil. Don't forget to stir it constantly.

Grind the almost finished caviar using a blender - it should become like a puree.

At this stage, the workpiece is allowed to add salt and sweeten. Focus on your taste.

To prevent the caviar from spoiling, it must be brought to a boil again and cooked for another 5 minutes. Now we put it in sterilized jars and wrap it in a blanket for a day.

Zucchini caviar for the winter: recipe with mayonnaise and tomato paste

If you are a fan of “store-bought” squash caviar, then this recipe is exactly what you need. It almost exactly reproduces the taste of that famous GOST squash caviar from the times of the already so distant Soviet Union.

Ingredients:

peeled zucchini - three kilograms;
turnip onion – 400 grams;
vegetable oil – 150 ml;
tomato paste - four tablespoons (I really like Pomodorka, it really tastes like real tomatoes);
mayonnaise – 200 grams;
granulated sugar – 100 grams;
salt - a level tablespoon.

Preparation:

To make the caviar tasty, it is better to take young zucchini of milky ripeness. They need to be peeled and cut into pieces.
Remove the skins from the onion and cut into four pieces.

To reduce “crying” while cleaning, constantly wet the knife in cold water, – helps.

Pass the onions and zucchini through a meat grinder, but you can also grind them in a blender.
Transfer the resulting mixture into a deep basin and simmer at low boil for an hour.
Then add vegetable oil, mix well and simmer for another hour.
Then add all the remaining ingredients - granulated sugar, salt, mayonnaise and tomato paste.
After this, simmer for another hour and immediately put into sterile jars for sealing. Turn it over and let it cool like this.

Of course, preparing squash caviar according to this recipe takes a long time, but it turns out tasty and really resembles “store-bought.”

Zucchini caviar for the winter in a slow cooker

You can prepare zucchini caviar for the winter in a slow cooker. This miracle of technology greatly simplifies our work.

Ingredients:

peeled zucchini – 2 kg;
good tomato paste – 190 grams;
carrots – 120 grams;
vegetable oil – 90 ml;
onion – 1 piece (medium);
granulated sugar – 20 grams;
salt – 10 grams;
a pinch of allspice and black pepper.

Preparation:

You need to prepare the vegetables - cut the zucchini and onions into cubes, grate the carrots.
Pour oil into the multicooker bowl and place the zucchini. Fry them until transparent. Then transfer to a separate bowl.

Squash caviar for the winter, best recipes which I will tell you today will be a continuation of the zucchini theme. Zucchini has a neutral taste, so it can be combined with various vegetables - peppers, tomatoes, cucumbers. Accordingly, the taste of caviar depends on the set of ingredients in the recipe, but in any combination it will always be very tasty.

If you have a dacha, then there is always a harvest of zucchini. They are quite unpretentious. In any case, that’s how it is with us. Every year I ask my mother not to plant so many of them, because I just get tired of processing them. in a frying pan, baked zucchini pancakes and rolled it up, now here’s the caviar. To be honest, I’m starting to give them away eventually.

There are many recipes for making squash caviar. I will give you the most popular and delicious ones that I have tried myself. To prepare, we will need ingredients according to the recipe and dishes. The container should have a thick bottom so that the vegetables do not burn. For caviar they are stewed and fried.

If you like it spicier, add hot pepper. The amount of ingredients can be changed depending on your preferences. Carrots give sweetness, and not everyone likes it, so the amount can be reduced. If you are an ardent opponent of mayonnaise (and I have a very tasty recipe with this ingredient), try store-bought caviar, according to GOST.

The stores now have a wide range of products. You can, of course, buy it instead of wasting time, but, to be honest, that’s not it. Imagine, you are sitting in the country, the caviar is already ready, still hot. You spread it on bread, take a bite... mmm... very tasty. The jar is eaten so quickly that you don’t even notice it. And if guests also arrived at that moment, then you won’t be able to do it alone. You can’t eat that much store-bought caviar with all its flavor enhancers. Well, let's cook.

My mother-in-law shared this recipe with me. At some holiday, there was a vase of caviar on the table. She looked delicious, I was hungry. My hand reached out to spread this substance on the bread. The caviar turned out to be tender, soft, melting in your mouth. Now caviar prepared according to this recipe is the leader on our list of preparations for the winter. Try it too.

What products are needed?

Zucchini – 2 kg
Red bell pepper – 2 pieces
Sunflower oil – 1 cup
Tomato paste – 1 cup
Sugar - half a glass
Salt – 1 tbsp. l. without top
Garlic 4 cloves
Vinegar – 1 teaspoon

How to cook?

Wash the zucchini, peel and cut into cubes

Peel the pepper from seeds and cut into pieces. By the way, if there is no red, you can use yellow and green and orange. I have a black one.

Place everything in a thick-bottomed bowl and cook for 1 hour.

Pass through a blender or meat grinder. Depends on what consistency you like your mashed potatoes. If you prefer pieces, you don't have to skip it. My mother likes it to be like store-bought, so sometimes she grinds it through a sieve. I'm too lazy to do this. If you like caviar in pieces, you can leave it that way.

I beat with a blender until smooth.

Add the garlic from the garlic press to the mixture and cook for another 15 minutes.

At the end of cooking, pour 1 tsp into a container with the mixture. vinegar

Place hot into jars and pasteurize for 10 - 15 minutes.

At the dacha we do this in a convection oven. Fast and convenient. We only wash the jars with soda and dry them in the sun, but do not sterilize them separately.

And we definitely eat a couple of jars right away, before the caviar cools down.

Simple and tasty zucchini caviar with mayonnaise and tomato paste

I have always been against using mayonnaise in caviar. But one day, while visiting, I was treated to an appetizer, almost overseas squash caviar. It turned out to be delicious. Of course, I took the recipe, and it turned out to be mayonnaise. But I already tried it and liked it.

The following products will be required:

Zucchini 1.5 kg;
Carrots – 250 g;
Onion – 250 g;
Sunflower oil – 100 g;
Salt – 1 tbsp;
Sugar - a quarter glass;
Mayonnaise -125 g;
Ground black pepper – 1 tsp;
Tomato paste – 170 g.

How to cook?

Peel the zucchini, cut into pieces and fry in a frying pan until translucent
Grate carrots, chop onion. Then saute the onion in a frying pan in oil, then add the carrots
When the mixture turns a little golden, collect all the vegetables in one bowl and boil for an hour.
Then add the remaining ingredients - salt, sugar, mayonnaise, pasta and spices and keep on fire for another ten minutes
Place the finished hot caviar into jars, roll them up and cool under a blanket. All.

Delicious squash caviar for the winter - recipe just like in the store (according to GOST)

The taste of store-bought caviar is still different from that prepared at home. Especially if you remember the taste of Soviet caviar made according to GOST. Today we will try to reproduce it. Unfortunately, it is not always possible to find all the ingredients in a recipe. For example, parsnip roots. The presence of white roots gives a slightly mushroom flavor to the squash caviar.

Products according to GOST:

Peeled zucchini - 1.5 kg;
Onion - turnip - 500 g;
Carrots – 500 g;
Tomato paste - 2 tbsp. spoons;
Large cloves of garlic - 4 pieces;
Sugar - half a tablespoon;
Salt – 0.75 tbsp. spoons;
Ground pepper – 1 gram or (5 pieces of black pepper and 3 pieces of allspice crushed in a mortar or coffee grinder);
White roots (celery, parsnip, parsley) - 1 tbsp. spoon;
Vinegar essence 70% - 1 tbsp. l...

Cooking steps:

Chop the zucchini into cubes and fry in oil until transparent;
Chop the onion into cubes, grate the carrots on a coarse grater and fry separately until soft under the lid;
Grate the roots and add the onions to the carrots and simmer for another five minutes;
Combine in one container with the oil in which the vegetables were simmered and keep on the fire under the lid. Under no circumstances should you fry vegetables;
Then cool a little so as not to burn yourself and puree the contents with a blender;
Place the mixture in a cauldron and bring to a boil under the lid, simmer for 15 minutes. Check to make sure it doesn't burn;
Add pepper and tomato paste, mix until a uniform color is obtained. Salt and sugar. Again we bring it to bubbles and keep it like this for five minutes;
Press the garlic in a press and add it to the bubbling mass along with the vinegar. Five minutes and the caviar according to GOST, as in the store, is ready for tasting.

Just let it cool a little, otherwise you will get burned.

If you can’t find the roots, don’t worry, you can use parsley. Just fry it first with a little oil until soft.

A simple recipe for zucchini caviar through a meat grinder

This recipe is the simplest, and I cooked it when I just got married and didn’t know how to do anything. I was afraid to take on complex options. The products back then, however, were purchased and not from your own dacha, but they were still delicious. We then brought our jars of caviar to work, tasted them and shared recipes.

You will need:

Zucchini (peeled) – 1 kg;
Carrots – 2 kg;
Tomatoes – 1 kg;
Onion - 1 kg;
Salt – 4 tbsp. l.;
Sugar – 8 tsp;
Pepper – 4 – 5 peas;
Sunflower oil – 1 bottle.

Preparation:

Wash all products, peel and cut into pieces so that they fit into a meat grinder;
Mix the prepared vegetables through a meat grinder;
Place the container with the resulting mass on the fire and cook for 20 minutes (be careful not to burn);
Then add salt, sugar, pepper and oil, stir;
Simmer over low heat for 2 hours;
Pour hot into sterilized jars and tighten;
Store only in the refrigerator or cold cellar;
For spiciness, you can add chili pepper.

The yield of cans is obtained with such a quantity of 4-5 pieces of 800-gram jars.

Squash caviar for the winter - Finger licking good

The name speaks for itself - you can bite off your fingers with this caviar. Let's prepare some delicious caviar and enjoy its taste.

We will need products:

Zucchini - 1500 grams (without seeds and peel);
Carrots – 700 grams;
Onion – 400 grams;
Tomato paste – one and a half tablespoons;
Sunflower oil – 150 grams;
Sugar - three and a half tbsp. spoons;
Salt – one and a half tbsp. spoons;
Black pepper - half a teaspoon;
Water - half a glass.

How to cook from them?

Peel the zucchini from seeds and peel and cut into pieces;
Chop the onion into cubes;
Grate the carrots or put them through a shredder in a food processor;
Combine all the products in a cauldron or thick-bottomed bowl, add water and bring to a boil;
Then reduce the heat to low and simmer for 40 minutes. Don't forget to stir;
If after the required time has elapsed there is a lot of water left in the cauldron, then it is better to salt it;
Beat the mixture with a blender until it has a homogeneous texture;
Add butter, sugar, salt, pepper and tomato paste and mix;
Place on the fire and after boiling, simmer for another 15 minutes;
Place in sterilized jars, close with metal lids and leave to cool upside down under a warm blanket.

Squash caviar with tomatoes (very tasty)

This kind of caviar can be cooked in portions, not for the winter. They stewed it, ate it, and, if necessary, cooked it again. But don’t worry, the recipe is also suitable for winter storage.

You will need:

Zucchini - 1 kg

Onions - 200 g

Tomatoes - 300 g (or tomato paste 2 tbsp.)

Sunflower oil - 100 g

Sugar - 1 tsp.

Salt - 1 tsp.

Lemon ½ pcs.

Chop the onion and send it to fry in a thick-bottomed pan (or cauldron).

At this time, cut the tomatoes and add them to the pan.

Cut the zucchini into small pieces and fry in a frying pan separately from the other vegetables.

When the vegetable becomes soft, add it to the saucepan, add the bay leaves and simmer until the vegetable mixture is ready. The liquid should evaporate.

After this, remove the bay leaf, cool the mixture slightly and blend with a blender. Add salt, sugar, squeeze ½ part lemon.

Squash caviar for the winter in a slow cooker

For those who love dietary dishes and doesn’t like to stand at the stove, a recipe for making squash caviar in a slow cooker is suitable. There is no need to stand here and constantly stir the dish to prevent it from burning. The daughter acquired this item and is now experimenting with preparing dishes for her family.

We will need:

Zucchini, preferably young – 3 kg;
Two large carrots, weighing about 250 grams;
Onion – 800 grams;
150 ml sunflower oil;
200 grams of tomato paste;
Half a teaspoon of citric acid;
Ground red pepper – 1 teaspoon;
Salt – one and a half teaspoons;
2 tbsp. l. sugar;
Garlic – 3 – 4 cloves.

Chop the vegetables into cubes, grate the carrots;
Place the carrots and onions for frying in the multicooker bowl along with 100 grams of oil, Frying or Baking mode for 20 minutes;
After 10 minutes, add the zucchini cubes and after the measured 20-minute interval has ended, set the Stewing mode for an hour;
20 - 25 minutes after the start of stewing, add pepper, salt and sugar and mix;
After another 20 minutes, put the tomato paste, remaining oils and garlic, squeezed out with a garlic press, into the bowl and citric acid;
Cool the mixture slightly and beat with a blender to obtain a homogeneous structure and keep it on the Stew mode for another 15 - 20 minutes;
We close them hot in jars and cool them upside down under a blanket.

If you like the presence of pieces in caviar, then you can skip the blender step.

These are the recipes for delicious squash caviar for the winter that I have prepared for you. I advise you to try several options at once. Make 2 - 3 recipes, just use fewer ingredients. And when you decide which caviar will be the most delicious for you, then make more of it.

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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 - 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:

3 kg of zucchini;
1 kg carrots;
1 kg of onion;
50 g tomato paste;
30 g salt;
20 g sugar;
10 g citric acid;
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:

2.5 kg of zucchini;
2 kg of tomatoes;
5-6 carrots;
2 apples;
2 bell peppers;
100 g dill or parsley;
1 chili pepper (optional, for spicy lovers);
1 head of garlic;
50 ml vegetable oil;
40 g salt;
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 kg of zucchini;
100 ml. mayonnaise;
100 gr. carrots;
100 - 150 gr. onions;
400 gr. tomatoes;
1 medium-sized bell pepper;
2 cloves of garlic;
approximately 100 ml. sunflower oil;
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 snack 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:

3 kg of zucchini (preferably young);
2 large carrots, weighing approximately 250 g;
800 gr. Luke;
150 ml. sunflower oil;
200 grams of tomato paste;
0.5 teaspoon of citric acid;
1 teaspoon ground red pepper;
1.5 teaspoons salt;
2 tablespoons sugar;
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:

1.5 kg of zucchini. If you use older zucchini, then those already peeled are taken into account;
700 gr. carrots;
400 gr. Luke;
1.5 tablespoons of tomato paste;
150 gr. sunflower oil;
3.5 tablespoons sugar;
1.5 tablespoons salt;
0.5 teaspoons ground black pepper;
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, simmer 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 it 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

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 it’s best way save 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 various recipes preparations, 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. She gives large number liquids that we don’t 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

With this quick recipe The young housewife can handle it too. 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 delicious dish, in which each piece retains 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 era Squash caviar prepared according to GOST was sold. 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 chop. 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!

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 they complement the “bouquet” beneficial properties caviar 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. 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!