Zucchini caviar without carrots. Homemade recipes for cooking zucchini caviar with carrots

Hello, friends! Zucchini caviar is a very tasty summer dish, which is prepared from vegetables that are of great value to the body. Today, in the season of zucchini, we will prepare it for the winter.

Choose the most ripe and healthy fruits, as their usefulness does not depend on the variety and type, but on the quality. Zucchini is a low-calorie product. It contains only (98 kcal per 100 grams.)

I propose to stew all vegetables for our preparations, so they are much easier to digest and do not irritate the intestines. And you can also use a quick method of cooking or steam cooking, in this way more vitamins and minerals are preserved.

Zucchini caviar can be put on bread, as in Soviet times. They loved and love this dish for its rich and unique taste, which takes us back to childhood.

Such preparation for the winter is always in demand and popular, along with various pickles, for example, as.

Zucchini contains starch, so it is better to combine it with fats (cream, sour cream) than meat dishes.

I propose to cook together such a light snack, which is perfectly stored in the winter. There are a large number of cooking options for it, you can not only stew, but also fry in a pan or pass through a meat grinder. In our selection will be all the options. I have prepared for you some of the best and most delicious recipes that will give you more strength and energy. Choose for yourself what you like best. Maybe you like casseroles, then go to the page where they are presented.

Note: Any fresh green food contains chlorophyll - one of the main components necessary for the production of lymph.

Menu:

The best recipe for zucchini caviar for the winter

It is hard to even imagine how one can live without all this variety and richness called vegetables. We are preparing today the simplest and most delicious zucchini dish.

This dish is considered dietary, so you can lose weight perfectly with it. Today I propose to consider one of the best recipes for this yummy.

Ingredients:

• zucchini - 2 kg
• carrots - 1 kg
• onion - 1 kg
• tomato paste - 150 gr
• sugar - 4 tbsp
• salt - 2 tbsp
• vegetable oil - 200 gr
• vinegar 70% - 1 tsp
• water - 200 - 250 ml

Cooking:

We take the most ripe and fresh vegetables, wash, peel and cut. It is best to cook caviar in a cauldron or in a saucepan with a double bottom.

1. Pour vegetable oil into the bottom of the cauldron, spread the diced carrots. You can cut the vegetables as you like.

2. Pour water to the carrots, add granulated sugar and salt. We mix.

3. Bring the carrots to a boil, close the lid and continue to simmer for another 10-15 minutes.

4. Cut the juicy zucchini into cubes in the same way as medium-sized carrots. If you have young zucchini, you can not cut the skin. And if there are seeds in the zucchini, then they must be removed.

5. In the same way, cut the onion into cubes. You can cut vegetables without adhering to the size and shape, since we will turn the stewed vegetables into mashed potatoes.

6. For spiciness, add chili pepper, which we also finely chop, after cleaning it from seeds inside.

7. In a cauldron, add all the chopped vegetables to the stewed carrots - onions, zucchini and chili peppers. Mix everything well, close the lid and wait until everything boils.

8. After boiling, leave the vegetables to stew over medium heat for 30 minutes. They must be soft.

9. Add tomato paste to soft stewed vegetables and leave to stew for another 10 minutes without closing the lid tightly. Let the excess liquid evaporate.

10. Now you need to add a bite to the vegetable mixture and mix. 70% vinegar - 1 tsp; 9% vinegar - 50 ml.

11. Grind the prepared stewed vegetables until smooth. You can do this with a blender or in another way.

12. The density of the vegetable mass is regulated by the volume of water during cooking. We put the crushed, whipped caviar on the fire again, bring it to a boil and lay out the hot one in pre-sterilized jars. Close with lids. Our dish is ready. Let it cool and put it in the cellar.

Bon appetit everyone!

Cooking zucchini caviar with mayonnaise and tomato paste

Such caviar with the addition of mayonnaise turns out not only tasty, but just lick your fingers. Homemade is much better than store bought.

It can be eaten in winter and summer, on holidays and on weekdays. This is a great addition to any table.

Ingredients:

• zucchini - 4 kg
• onion - 0.5 kg
• mayonnaise - 1 tbsp
• tomato paste - 1 tbsp
• vegetable oil - 0.5 tbsp
• sugar - 100 gr
• salt - 2 tbsp
• ground pepper - to taste
• bay leaf - to taste

Cooking method:

1. Prepare vegetables - wash, clean and cut. If you have a young zucchini, you can immediately cut it into pieces. And in mature zucchini, you need to peel the peel, remove the seeds inside the zucchini and cut off the tails.

2. Peel the onion, wash and cut into cubes.

3. Prepared vegetables - onions and zucchini must be chopped. It is best to pass them through a meat grinder or chop in a blender.

4. Put the chopped vegetables into a saucepan. Add mayonnaise and tomato paste. Pour vegetable oil. Salt, pepper, sweeten. We mix everything.

5. Put the pan on the stove over medium heat. As soon as the mass boils, reduce the heat and leave to simmer for 1 hour. Stir occasionally so that the mass does not burn.

6. After an hour, add a bay leaf to the mass for flavor, if necessary, salt and pepper to taste. After cooking, do not forget to get the lavrushka. Mix everything well and leave to simmer over low heat for an hour. Do not forget that caviar can burn. Keep an eye on it and interfere.

7. Prepare jars. Sterilize them first. Put hot caviar in them and roll up. Be sure to boil the lids for 5 minutes. It is better to store such a workpiece in the cellar, in a cool place.

OK it's all over Now. Look at the delicious food we have prepared.

In winter, we open a jar of caviar and sit down to have dinner. Bon appetit!

A simple and delicious recipe for zucchini caviar for the winter

You open the jar, as soon as you smell it, you want to put caviar on a piece of bread and eat it.

Ingredients:

• Zucchini - 3 kg
• tomatoes - 1 kg
• pepper - 0.5 kg
• onion - 1 kg
• carrots - 1 kg
• vegetable oil - 200 ml
• salt, pepper to taste

Cooking method:

1. Peel, cut and fry the onion in a pan.

2. Take a large saucepan with a double bottom and pour onions into it.

3. Peel the carrots, cut into small cubes and fry a little in a pan.

4. Add the fried carrots to the pan with the onions.

5. Chop the bell pepper, lightly fry, like the previous vegetables, and put in the pan.

6. Cut the tomatoes, stew a little and add to the vegetable mass.

7. And now we will conjure over the zucchini. If it is as big as mine, it must be cleaned on the outside and the seeds removed inside.

8. Cut the peeled zucchini into cubes, lightly fry and put in a saucepan to stew with other vegetables for 1 hour.

9. Stir the stewed vegetables, salt, pepper and chop with a blender until smooth.

10. In pre-sterilized jars, lay out the zucchini puree. We put the jars in a saucepan half filled with warm water. Cover with lids and boil for 15 minutes.

11. We roll up the jars, turn them upside down, cover with a blanket and leave in this state until they cool completely. We remove to winter in the cellar.

Bon appetit everyone!

Homemade zucchini caviar - A simple recipe through a meat grinder

The harvesting season continues and today I propose to cook my favorite recipe for zucchini caviar. Yummy. I advise you to cook, because it's easy.

To prepare it, we need mayonnaise. I make mine at home.

Ingredients:

• zucchini - 3 kg
• onion - 500 gr
• mayonnaise - 250 gr
• tomato paste - 600 gr
• salt - 1 tbsp
• sugar - 0.5 cup
• ground black pepper -1 tsp
• vegetable oil - 250 ml

Cooking method:

1. We clean the onion and cut it.

2. We clean the zucchini with a special knife, very convenient and fast. Cleans very thin. Remove large seeds from the middle and chop.

3. We will grind vegetables in a meat grinder.

4. Prepare a large thick-walled pan, in which we will stew vegetables.

5. Grind zucchini and onions in a meat grinder. Pour the whole mass into a saucepan. We put on fire and begin to interfere intensively.

6. Add vegetable oil and leave to cook for 1 hour. We will not close the lid. When the mass boils everything will boil away with the lid open. Don't forget to stir.

7. After 1 hour, add salt, sugar, ground black pepper, tomato paste, mayonnaise and cook for another 1 hour, stirring constantly. Be sure to taste the finished caviar. It should be sweet and sour. When it cools down, it will taste completely different.

8. Cooking jars and lids. We boil the lids, sterilize the jars.

9. Arrange the hot mass in jars and roll up.

Cook with pleasure, eat healthy!

Recipe for zucchini caviar for the winter with tomatoes and carrots, as in a store

The season of zucchini has come, it's time to cook our favorite caviar from this vegetable. Cook and surprise your loved ones. Our preparation for the winter is prepared very quickly, but it turns out delicious, like in childhood from the store.

Today I will share with you one of the delicious recipes for this summer dish. Let's cook it the same as in the store.

Ingredients:

For three parts of zucchini, one part of vegetables goes, that is, for 1 kilogram you need to take 300 grams of each of the vegetables.

• zucchini -1 kg
• tomatoes - 1 kg
• carrots - 1 kg
• onion - 300 gr
• hot chili pepper - 1 pc.
• tomato paste - 2 tbsp
• black pepper
• sugar -1.5 tbsp
• vegetable oil

Cooking method:

We cut all the vegetables into large cubes, and the onion into half rings.

1. Since our carrots are the hardest, we start cutting with it. We cut and send to the pan to fry over low heat, adding vegetable oil to it.

2. We take a fresh, young zucchini and cut it into cubes. If you have an old zucchini with thick skin, then peel it, and remove the seeds that are inside with a spoon.

3. We do not salt the sliced ​​zucchini so that a lot of moisture does not form. We send them to the pan to the carrots and continue to fry, adding a little vegetable oil so that it does not burn.

4. We lay vegetables gradually, not all at once. Add onions, chopped tomatoes, the skin can not be peeled. We mix. We continue to simmer without covering with a lid. Vegetables should get along. We do not add water, as the zucchini and tomatoes will give their juice, this liquid will be enough. As soon as the vegetables become soft, then they are stewed. It will take 30 minutes in time. If the caviar turns out to be watery, it needs to be boiled longer.

Suddenly, the pan in which we are cooking turned out to be small, transfer the contents to a larger pot, but do not forget to pour vegetable oil on the bottom.

If you grow zucchini on your plot, you can also cook caviar from it.

Regardless of the young zucchini or the old one, it is necessary to remove the skin from it.

5. It's time to try the readiness of our vegetables, if the vegetables are soft, then they are ready. Add 2 tablespoons of tomato paste for a richer color and taste, 1.5 tablespoons of sugar, at the tip of a spoonful of citric acid (this is like a preservative and will add a little acid), salt to taste and pepper.

If we salt at the beginning of cooking, it will turn out very salty and a lot of liquid, keep this in mind.

When adding each ingredient, mix and taste.

6. Cut the hot pepper, cut it in half and remove the seeds. We will add it at the very end 5 minutes before the end of cooking.

7. Grind the stewed vegetables quickly and safely with a blender to give the caviar the consistency for which we love it since childhood, so that it can be spread on bread.

If the caviar turns out to be watery, it just needs to be boiled down.

8. You can chop the vegetables immediately, and then boil until tender. Who will use this method, do not forget that with long cooking, vegetables can shoot and you can burn yourself. Be careful.

9 We try the caviar crushed in a blender, add those ingredients that are missing, add chilli pepper and simmer for another 5 minutes. We take out the pepper, and turn off the caviar.

We prepare jars, wash and sterilize. We lay out the hot caviar in jars, close the lids, turn over, cover with a warm blanket and leave to cool completely.

Our recipe is ready! You friends have seen how easy and fast it is.

Delicious preparations for all!

Zucchini caviar cooked in a slow cooker

Ingredients:

• young peeled zucchini - 3 kg
• carrots - 300 gr
• vegetable oil -150 ml
• onion - 800 gr
• tomato paste - 200 gr
• salt - 2 - 2.5 tbsp
• granulated sugar - 1.5 -2 tbsp
• citric acid - 0.5 tsp
• ground red pepper - 1 tsp (optional)

Cooking method:

1. Peel vegetables carrots, zucchini and onions. If the zucchini is young, you can not peel them, but if the grains appear, I advise you to clean them inside with a spoon and cut them.

2. To begin with, we pass carrots through a meat grinder through a fine mesh.

3. Turn on the multicooker for the frying mode, pour 150 g of vegetable oil into the bowl and pour the carrots to fry.

4. While our carrots are fried, let's take care of the onion, pass it through a meat grinder and add it to the carrots and lightly fry it.

6. We salt the vegetable mass with 2.5 tablespoons without a slide, add granulated sugar, I usually add 2 tablespoons for this amount of vegetables. Mix everything well and do not add anything else yet.

7. Close the lid of the multicooker, set the “quenching” program. Vegetables should be stewed for 2 hours. They must be constantly stirred so that they do not burn.

8. 0.5 hours before the end of cooking, we must add 200 grams of tomato paste to the vegetables.

9. 15 minutes before the end of cooking, we must add 0.5 heads of garlic squeezed through a garlic press, red ground pepper 1 teaspoon. Pepper is added for an adult menu, for kids it is advisable not to add it. Mix the mass and be sure to add half a teaspoon of citric acid. Stir again, close the lid and continue to stew further.

10. Mix the mass and be sure to add half a teaspoon of citric acid. Stir again, close the lid and continue to stew further.

11. Shall we use this time? sterilize the jars and boil the lids.

12. We lay out the finished hot caviar in sterilized jars and roll it up or close it with lids.

13. We turn the jars over, wrap them in a warm blanket and leave them in this state until they cool completely.

Beloved by everyone since childhood, zucchini caviar is a welcome guest on your table at any time of the year, especially in winter, when the time for vegetables has long receded. With a pleasant mild taste, it is perfect as a simple snack with a crispy slice of bread, also complementing meat and fish dishes, potato side dishes, etc.

A few simple recipes will help you prepare zucchini caviar for the winter or just treat your family for lunch or dinner. Cook with pleasure!

Caviar from zucchini is not at all a difficult dish to prepare. A simple set of products is almost always at hand in September, a small amount of spices and the harvesting of zucchini caviar is completed.

It can be prepared as slices, or more thoroughly chopped with a meat grinder or an immersion blender. You can add vinegar or leave it out. Which one to cook it - the choice is up to the hostesses.

The choice of dishes for cooking zucchini caviar is not accidental. Here you need a cast-iron pan or dishes with thick walls - this can be a cauldron, a stewpan or a suitable pan.

Jars with such caviar do not require additional heating, since the workpiece is laid out hot. But you should take care of the preliminary utensils and lids.

The cooking technology comes down to preparing vegetables, gradually frying the ingredients in one bowl over high heat, then stewing under the lid until cooked, reducing the heat to a minimum. Every housewife will cope with such a dish, and you will appreciate the result in winter, having gathered at the table with the whole family. Good luck with your homework!

The most delicious zucchini caviar for the winter according to a simple recipe

Your attention is a very simple recipe for delicious zucchini caviar. All vegetables in it are chopped with a meat grinder. In this case, a sufficiently large amount of juice is formed, and all preparation comes down to evaporating the liquid to the desired consistency. Be sure to try this caviar. The result is just lick your fingers!

You will need:

• 3 kg zucchini
• 1.5 kg carrots
• 1 kg of onion
• 2 kg tomato
• 0.5 l vegetable oil
• 200 g sugar
• 1 tsp citric acid
• 3 art. l. salt

Cooking method:

Prepare all vegetables - peel, rinse, cut off excess, weigh

Pass the onion through a meat grinder

Grind the tomatoes with a meat grinder

Pass carrots through a meat grinder

In a cauldron or in a saucepan, put zucchini, carrots, vegetable oil on fire, simmer for 30 minutes

After half an hour, add onions to the zucchini, simmer for another 60 minutes

At the same time, put the tomatoes on the fire in a separate bowl, bring to a moderate boil, boil for 60 minutes, evaporating the liquid

30 minutes before the end of cooking, add sugar, citric acid and 1 tbsp to the tomatoes. l. salt

So, after the required time for cooking, the vegetable mass turned out like this - quite thick in consistency

The tomato mass has changed a little in color, has also become thicker

Now you can mix the two masses in a large saucepan, add the rest of the salt, bring to a boil, remove from heat and arrange in sterilized jars

Seal jars well, turn over on lids, wrap, let cool completely

Caviar turns out bright, beautiful and very tasty

Bon appetit!

Zucchini caviar as in a store - you will lick your fingers

Here is a wonderful recipe for zucchini caviar, which is not inferior in taste to the store version and even tastier. Please note that it is very simple, not long in preparation time. Be sure to prepare vegetable caviar for the winter in this way. Good luck with your preparations!

You will need:

• 1 kg zucchini
• 250 g onion
• 250 g carrots
• 300 g tomato
• 3 tsp Sahara
• 1 tsp salt
• 1/2 tsp dry garlic
• 60 ml vegetable oil

Cooking method:

Peel, wash and weigh all vegetables, focusing on the amount in the ingredients

Chop onion, cut carrots, zucchini, tomatoes - halves

Pour vegetable oil into the pan, lightly fry the onion for about 1 minute

Add carrots, fry 3 minutes

Then add zucchini - fry for 5-6 minutes

Reduce heat, add tomatoes, salt, mix everything

Now it is very easy to remove the skin from the tomato, it is superfluous in the caviar

We check the readiness of vegetables, focusing on carrots

Now pour the stewed vegetables into a deep saucepan, add sugar, dry garlic, bring to a puree state with an immersion blender

Return the mixture to the fire, bring to a boil, cook for another 5 minutes, stirring constantly with a spatula.

The funnel also needs to be boiled.

Now you can lay out the caviar in sterilized jars

We try to keep the jars full, but not over the edge.

Screw tightly with clean lids

Turn the jars over until they are completely cool.

Bon appetit!

How to cook delicious zucchini caviar for the winter - a recipe from grandma

This recipe is very simple to prepare, but in the end we get an excellent appetizer of zucchini for lunch or dinner, as well as an excellent preparation for the winter. This is how my grandmother cooked, my mother cooks, and my recipe has remained unchanged. You can cook such a game on a conventional gas or electric stove or on a campfire. As a result, we get 6 liters of the finished product.

You will need:

• 5 kg zucchini
• 2 kg tomatoes
• 2 kg red bell pepper
• 2 kg onion
• 1 goal garlic
• 0.5 l vegetable oil
• 3 art. l. (heaped) coarse salt
• ½ tsp black peppercorns or ground

Cooking method:

1. Peel all vegetables, rinse - grind tomatoes, bell pepper through a meat grinder
2. Cut the onion into small cubes, we also cut the zucchini into cubes of 1.5 cm x 1.5 cm, sprinkle them with salt, let stand in a colander
3. Garlic can be passed through a press or, if desired, finely chopped, crushed peppercorns in a mortar
4. Pour oil into a preheated dish, fry the onion until golden brown over high heat
5. When the onion is fried, add ground tomatoes, evaporate moisture from them, stirring.
6. When the mass thickens, add chopped Bulgarian red pepper, continue to evaporate the water, not forgetting to stir
7. When all the moisture has almost evaporated, lay the salted zucchini, mix, cover with a lid for a few minutes so that the zucchini warms up well
8. Then add the remaining 2 tablespoons of salt, ground black pepper, chopped garlic, reduce heat, simmer for about 30 minutes
9. Arrange the finished caviar hot in sterilized jars and close with a key, turn them over onto the lids, cool

Bon appetit!

Recipe for delicious zucchini caviar in a slow cooker

Very tasty caviar from zucchini not for the winter

Here is a very unusual recipe for zucchini caviar. I emphasize right away that it will not work to save such a delicious snack for the winter. You can only store it in the refrigerator.

The fact is that stewed and fresh vegetables are combined here in a single dish. A great addition to lunch with a side dish or meat. It's amazingly tasty and juicy! We take note!

You will need:

• 3 pcs. medium squash
• 3 pcs. bell pepper
• 2 pcs. ripe tomatoes
• 1 PC. onion
• 1 goal garlic
• salt, pepper to taste

Cooking method:

Peel the zucchini, remove the skin and seeds, if necessary, cut them into cubes

Peel the onion, finely chop half the onion

Cut into cubes half the bell pepper, half the tomatoes

Chop half the garlic

Fry zucchini

When they are reddened, send the onion to them, stirring, fry for 3-5 minutes

When the pepper becomes soft, add tomatoes to the vegetables, pepper and salt to taste.

Reduce heat, leave to simmer covered for 15 minutes.

While the vegetables are stewing, we also finely chop the rest of the vegetables - onions, bell peppers, tomatoes, garlic

Mix them in a separate bowl.

We spread the stewed vegetables from the pan into a clean dish, they must be cooled.

Now mix the stewed and raw vegetables into a homogeneous mass.

Bon appetit!

Simple and delicious zucchini caviar with mayonnaise

Mayonnaise in zucchini caviar began to be added relatively recently, but many lovers of zucchini snacks really like this option. Of course, such caviar will turn out to be hearty and spicy with a slight sourness. Save it for the winter for your loved ones.

You will need:

• 3 kg zucchini
• 6 art. l. tomato paste
• 5 st. l. mayonnaise
• 0.5 kg onion
• 2 tbsp. l. vinegar 9%
• 0.5 kg carrots
• 1 tsp ground pepper
• 1 st. l. salt
• 2 s. l. Sahara
• vegetable oil for frying

Cooking method:

1. Prepare all vegetables, clean and wash them
2. Next, rub the carrots and zucchini on a coarse grater, finely chop the onion
3. Ignite the vegetable oil in a cauldron, fry the onion until golden brown, add carrots, after 3 minutes - zucchini
4. Warm well, reduce heat, simmer vegetables, covered with a lid for about 1 hour, stirring every 15 minutes
5. Then cool a little, grind with a blender or passing through a meat grinder
6. Return to the fire, pour in the vinegar, add mayonnaise, tomato paste, spices, cook for 20 minutes after the start of boiling
7. Arrange hot caviar in sterilized jars, close the lids with a key

Bon appetit!

Homemade zucchini caviar with tomato paste

A great recipe for zucchini caviar, which will appeal to every housewife, conquers with its simplicity and accessibility. Caviar will turn out beautiful, tasty and perfect for harvesting for future use. Please your family during the winter days, when the generous vegetable season is long over.

You will need:

• 3 kg zucchini
• 800 g carrots
• 800 onions
• 270 g tomato paste (3.5 tablespoons with a slide)
• 1 st. l. with a slide of salt (30 g)
• 2 tbsp. l. Sahara
• 1 tsp ground black pepper
• 1 st. l. paprika
• hot pepper optional
• 250 g butter
• 2 tbsp. l. vinegar 9%

Cooking method:

Peel the carrots, wash, chop into large strips

Peel the onion, rinse, cut it arbitrarily, but not finely

Pour 1/3 of the oil into the carrot pan

Zucchini can be cut into thin sticks, they will cook faster

Pour the rest of the vegetable oil into the pan.

Throw in chopped zucchini

Throw in the fried onions and carrots.

Cover tightly with a lid, bring the vegetable mixture to a boil,

Now we reduce the fire, continue to simmer under the lid, slightly opening it

Simmer for 60 minutes, stirring (advancing) the vegetables lightly every 20 minutes

After an hour of stewing, add tomato paste, simmer with it for another 20 minutes

Add spices, vinegar, mix, bring to a boil, cook for 1 minute, remove from heat

Grind the mass with an immersion blender for 5 minutes

Caviar should be like this consistency

We sterilize the jars in advance in the microwave or in any way convenient for you.

Lids must be boiled

We lay out hot caviar in clean jars, close the lids with a key

turn on lids, cool

Bon appetit!

Video recipe for delicious zucchini caviar in the sleeve

Last year, we already reviewed . And now, it's time to harvest a fresh crop of zucchini in 2018, which means that we will cook awesomely delicious caviar in a new recipe. And this time, we will prioritize simplicity so that you save time, and the result is - real jam!

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

Do you remember the taste of real Soviet squash caviar cooked according to GOST? Or maybe you cooked it yourself and continue to cook it? Personally, I liked caviar in the canteen of the plant. He loved from zucchini caviar spreading it on bread.

The older generation remembers the taste of squash caviar from childhood. In the 90s of the last century, apart from it, there was practically nothing on the shelves. Zucchini ripen 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 business.

The vegetable is truly prolific, and by planting a few bushes, you get a mountain of harvested zucchini. And it's great! After all, you can cook a variety of dishes from them, ranging from vegetable stew, and zucchini with minced meat, and of course ... wind your favorite squash caviar.

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

This caviar recipe is one of the simplest and easiest. The consistency is soft 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 sliced ​​form, and only then we beat the mass with a blender. This is delicious! Try it and see!

Ingredients:

• one and a half kilograms of zucchini, peeled;
• 3 carrots (with a total weight of about 1.5 kilograms);
• 4 onions (with a total weight of about 1.3 kilograms);
• 50 grams of granulated sugar;
• a 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 finely chop. Pass the carrots through a grater. In a heavy-bottomed pan, fry these vegetables in vegetable oil.

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

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

Simmer vegetables for another 30 minutes.

3. Add granulated sugar, salt and pepper. Stir in the 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 caviar immediately, and not store it for the winter, you can not use vinegar.

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

6. Now the dishes with caviar need to be put back on the stove. Be sure to cover with a lid, because such a mass “shoots” very violently when boiling. After the first "shots" hold on low heat for no more than 3 minutes.

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

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

Zucchini caviar, as in the store (very tasty)

For connoisseurs of modern technology, I suggest cooking zucchini caviar in a slow cooker. This wonderful electrical appliance greatly simplifies cooking, protecting you from washing extra dishes. In addition, the correct selection of modes and the necessary correspondence of temperatures makes the dish even tastier. 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 "Frying" mode in the multicooker for 5 minutes. Pour some oil. As soon as it "hisses", add onions and carrots there. Fry until the end of the regime.

3. After that, remove the vegetable frying from the multicooker bowl into a spacious bowl. Pour a little more oil and fry the zucchini right there in the "Frying" mode, 20 minutes.

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

5. Transfer the resulting mass back to the multicooker and set the “Extinguishing” mode for 40 minutes. At the same time, you need to install a grid from the double boiler 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 color the mass. Continue simmering for another 20 minutes. At about the 17th minute of cooking, pour in the vinegar and stir.

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

Delicious zucchini caviar for the winter (grandmother's recipe)

We all remember the very grandmother's caviar, which she treated us to in childhood. Then it seemed that only she could cook like that. Now we will try to repeat the same zucchini caviar, according to the grandmother's recipe.

Ingredients:

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

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

2. Stew carrots for 10 minutes on slow mode. In the meantime, you need to cut the zucchini and onion into cubes. Then they also need to be added to the stew.

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

4. Taste the vegetable mass for salt. If you feel like you don't have enough salt, pepper, or anything else, add it. After the taste is brought to perfection, you need to pour in the vinegar and simmer for another 3-5 minutes.

5. Vegetables, right in the pan, mash with a mallet. That's what our grandmothers did. If you prefer modern technology, 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 moved to sterilized jars and stored until winter.

Recipe for delicious zucchini caviar in a slow cooker

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

Ingredients:

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

1. Cut the onion into half rings or small pieces. Chop the carrots into medium pieces. Send these two ingredients to the multicooker bowl with oil. Set the mode "Frying" for 15 minutes.

2. Without wasting time while the vegetables are being cooked, you need to cut the zucchini into cubes. As soon as the technique signals the completion of work, add zucchini to the bowl and mix. Add about 1 cup of water and cover. Set again "Extinguishing" for 1 hour.

3. Cooking zucchini takes about half an hour. Just after 30 minutes, add chopped peppers to the cooking and salt.

4. Make tomato puree from a tomato using a blender or meat grinder. As soon as the multicooker signals you that the dish is ready, vegetable caviar must also be chopped with 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, such a mass boils very actively and you can burn yourself with it! You can boil it in a slow cooker in the "Cooking" mode for the same time. A couple of minutes before readiness, add vinegar, chopped dill, parsley and peppercorns as much as possible.

6. Spread the mass into jars and roll them up. Immediately turn over on a warm cloth and cover overnight.

Snack store in a cold room. After opening, keep in the refrigerator.

Simple and delicious zucchini caviar with mayonnaise

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

Ingredients:

• 3 kilograms of peeled zucchini (remove the 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 of salt;
• 5 cloves of garlic;
• 2 tablespoons of vinegar.

1. Peeled zucchini cut into small pieces. If you are using young zucchini that do not yet have firm seeds and tough skins, you can process them raw.

2. Pass the zucchini through the fine nozzle of the meat grinder. Add all other ingredients to this mass except vinegar. Garlic must be crushed with a press to a mushy state.

3. Thoroughly mix everything to get a homogeneous mixture, pale pink in color. Put on the stove and simmer at minimum power for 1 hour after boiling. Shortly before readiness, for about 3-4 minutes, you need to mix vinegar into the contents of the pan.

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

The next morning, the caviar will be ready for transfer to a permanent storage location.

Caviar from zucchini is not for the winter - you will lick your fingers

Not only in winter we like to eat vegetable caviar. In the summer, I also cook it very often. It is very simple to make it - cut vegetables, bake, beat into a homogeneous mass and you're done! This version of the dish is suitable even for those who follow 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 Bulgarian pepper;
• 2 onions;
• pepper and salt to your taste;
• 2-3 tablespoons vegetable oil.

1. Cut the vegetables into medium pieces. The exact size and shape is irrelevant. Add all other ingredients to them and mix evenly.

2. Place the seasoned vegetables in the roasting sleeve and send to the oven for 50-60 minutes at a temperature of about 170 degrees.

3. Carefully transfer the contents of the package into a bowl and beat with an immersion blender until a homogeneous slurry is formed.

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

The usual recipe for a very tasty zucchini caviar

Such caviar is prepared quickly, and eaten even faster. Everything is very simple - we will pass all the vegetables through a meat grinder and boil with the addition of tomato sauce. Thus, with minimal 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 peeled and peeled);
• 1 kilogram of carrots;
• 1 kilogram of onions;
• 1 kilogram of sweet tomatoes;
• a glass of vegetable oil;
• 4 tablespoons of 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 vegetables into a single mass using a meat grinder.

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

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

Homemade zucchini caviar with tomato paste

We often use such caviar in winter as an addition to pasta or rice. And in other combinations, it is also very tasty. Even just to eat it with bread - you will lick your fingers!

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 of vinegar 9%;
• black pepper.

1. Clean the zucchini from the skin and free from the soft core. Grate it on a grater, along with carrots.

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

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

4. Stew the contents of the brazier in this form for about 20 more minutes. Shortly before removing from the stove, add vinegar and stir.

5. Arrange the caviar in jars and put away for storage. It turns out just superbly beautiful and delicious.

Zucchini is a very easy vegetable to prepare! Cooking it is a pleasure. And what delicious preparations for the winter are obtained from it ...

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

Zucchini caviar "Taste of childhood" (classic recipe)

Zucchini caviar, as 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), they can not be peeled, but cut into washers.
2. Grate the peeled carrots, chop the garlic, chop the onion as you like, but not too large.
3. Fry the zucchini in plenty of oil on both sides.
4. In another pan, sauté the onion and carrot.
5. Grind zucchini and onions with carrots separately in a blender and only then combine.
6. Grind the greens with a blender, put to the vegetables.
7. Boil them over low heat for 40 minutes. Don't forget to stir otherwise it will burn.
8. Add the rest of the ingredients listed in the classic recipe, stir and cook for another 10 minutes.
9. Arrange in jars that should be sterilized while cooking vegetables. Cover with lids sterilized in boiling water.
10. Place the jars in a pot of water and sterilize the jars for 15 minutes if they are half a liter or 20 minutes if they are larger. Line the bottom of the pot with a cloth to prevent the jars from cracking.
11. Roll up or screw on the lids. The appetizer should cool down under a warm blanket or an old down jacket.

Zucchini caviar, if made according to the classic recipe, will surely remind many of the taste of the snack that they ate as a child. Today's children also like it, despite the slightly spicy taste. But they will like the Lick Your Fingers caviar no less, which turns out to be even more tender.

Zucchini caviar "Lick your fingers"

Zucchini caviar without vinegar

Ingredients:

• zucchini - 1.5 kg;
• carrots - 0.75 kg;
• onion - 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. Washed and peeled vegetables, except for carrots, cut. Grate the carrots.
2. Boil vegetables by adding water to them for 40 minutes after boiling. Remember to stir often to avoid burning.
3. Puree with a blender.
4. Mix the puree with the rest of the products, boil everything together for a quarter of an hour.
5. Arranged in sterilized jars, corked and covered with a blanket, let cool.

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

dietary caviar

Dietary zucchini caviar

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. Clean the tomatoes before this by pouring boiling water over them.
2. Fry the onion until golden brown in a small skillet, using a minimum amount of oil.
3. Boil the remaining vegetables, except tomatoes, in salted water.
4. Puree all ingredients, including diced tomatoes.
5. Simmer for at least half an hour, pouring vinegar 5 minutes before readiness.
6. Lay out the jars (of course, clean, sterilized), close them with lids. It is better to store in the winter in the refrigerator or at a temperature not higher than 16 degrees.

Dietary caviar is prepared almost without oil and with a minimum content of vinegar, spices are also not used, but it still tastes great. But her calorie content is scanty, which will surely appeal to people who follow the 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. All vegetables, washed and peeled, cut 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 vegetables for 10 minutes.
3. Turn the apples through a meat grinder, removing the core from them.
4. Put apples to vegetables, stew for another 10 minutes.
5. Add tomato paste, simmer for another 5 minutes and arrange in sterilized jars. Close the jars with metal lids - and that's it.

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

With tomato paste and mayonnaise

Zucchini caviar with tomato paste and mayonnaise

Ingredients:

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

Cooking process:

1. In vegetable oil, fry finely chopped onions, grated carrots. Grind with a blender.
2. Grind the zucchini sliced ​​\u200b\u200bwith a blender, meat grinder or food processor.
3. Stew zucchini and other vegetables together for 1.5 hours.
4. Add everything else, simmer for another half an hour.
5. Arranged in jars, sterilize them for a quarter of an hour.
6. Seal. It is not necessary to wrap.

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

Zucchini caviar "Spicy" (in a slow cooker)

Zucchini 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 the multicooker bowl for 5 minutes.
2. Mix with tomato paste, spices, salt and sweeten, simmer for another 5 minutes.
3. Put finely chopped vegetables to fry and simmer for an hour and a half.
4. It remains to decompose into banks, cork, let cool under the covers.

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

Zucchini caviar, like from a store

Zucchini caviar, like from a store

Ingredients:

• zucchini (young) - 1.5 kg;
• carrots - 0.4 kg;
• onion - 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 washers, roll in a large amount of flour, fry and chop with a blender.
2. Fry chopped onions, carrots, mix with zucchini.
3. Mix everything and simmer for half an hour.
4. Arranged in jars, sterilize them for 20 minutes, cork.

The similarity with the store this caviar gives the presence of flour in the composition. For fun, try making it at home.

All recipes for zucchini caviar are good in their own way, it makes sense to make an appetizer for several of them in order to compare their taste in winter. Most importantly, do not forget to place stickers with the name of the blank on the banks so as not to get confused in the winter. By the way, you can also zucchini.

Elena Pronina

It is impossible to imagine summer without preparing blanks for the winter! This is cooking compotes and jams, pickling vegetables, freezing berries and herbs, canning adjika and lecho, and, of course, cooking squash caviar! This delicious treat in a jar is our family's favorite dish! If he is lucky, it will last until winter, but usually everything is eaten right away :) But in the winter frost, zucchini caviar will warm and make up for the lack of vitamins, and remind you of the bright season of vegetables!

Today we are preparing zucchini caviar with carrots for the winter. I make a small portion for a half-liter jar. Of course, I advise you to prepare such blanks in much larger quantities and at a time. It will take correspondingly more time and ingredients, but you can immediately manage a dozen cans. For such a small portion as mine, you will need about half a kilogram of zucchini (I had 2 pieces = 400 g), as well as carrots, onions and tomatoes in one copy. In addition, take a couple of cloves of garlic, vegetable oil for fat content and nutritional value of the dish, tomato paste - it will give a pleasant color to the finished caviar, salt and pepper.

In addition to the ingredients for cooking zucchini caviar with carrots, we need helpers: a meat grinder or vegetable cutter and a slow cooker. The first unit is needed in order to chop vegetables before directly preparing caviar, in a slow cooker we will stew the resulting mass. Instead of the latter, you can use an ordinary frying pan or pan, but in a slow cooker, zucchini with carrots will never burn or fry.

So let's get started.

We start by making cuts on the tomato and pour boiling water for a couple of minutes, after which we can easily remove the peel.

Then cut the tomato into large pieces.

We cut all the vegetables so that they can easily pass through a meat grinder or vegetable cutter. It means that you are unlikely to push a whole zucchini into the barrel of a meat grinder :)

Cut the onion into 4 pieces.

Cut carrots into thick circles.

And finally, we pass the vegetables through the unit.

The order of the vegetables doesn't matter. It is most convenient to cut vegetables and immediately throw them into a meat grinder.

Onions and tomatoes will give a lot of juice, so there will be a lot of liquid in the vegetable mass.

Mix and add the rest of the ingredients: tomato paste, vegetable oil, and salt and pepper. It seemed to me that two teaspoons of salt is a bit much, so if you do not recognize salty food, be guided by your taste. However, when served with bread, such salty zucchini caviar with carrots is just right!

Mix the mass until smooth.

And send it to a preheated pan or slow cooker. We begin to extinguish the dish in a convenient mode, if on gas, then on a small fire. After 5-10 minutes, pour in hot water and simmer until the consistency we need. In general, stewing squash caviar with carrots takes 40-60 minutes, depending on the slow cooker and the desired result. Accordingly, the longer we simmer, the more water boils away and the thicker the caviar will turn out.

My dish was stewed for about 50 minutes - the caviar turned out to be not liquid and not thick - the most successful, in my opinion, consistency. In extreme cases, if suddenly something does not suit you, you can always add boiling water and simmer for a while until the desired result.

While the zucchini caviar is cooking, sterilize the jar and lid. We shift the finished caviar, close and let cool at room temperature. After that, we put it in the refrigerator until winter .. well, or until dinner!

Here is such a zucchini caviar with carrots for the winter I got. It does not look like mashed potatoes, small pieces of vegetables, zucchini seeds are visible in the consistency.

Zucchini caviar with carrots, cooked at home, will decorate any lunch or dinner! Serve the dish to the table with bread, decorate with herbs if desired! Bon appetit!