Instant squash caviar. Zucchini caviar for the winter: the most delicious

Vegetables

Description

Quick zucchini caviar for the winter It is prepared simply and with a minimum number of ingredients. For cooking, we need the zucchini themselves, as well as onions, carrots and tomato sauce. By the way, in this case, tomato sauce can be replaced with tomatoes in their own juice, but not with pasta, otherwise the taste will be completely different. In addition, we will use only salt and sugar, which significantly increase the degree of usefulness of ready-made caviar. Of course, if you wish, you can add some seasonings or dried herbs to the caviar, but usually just salt and sugar is enough. The taste of such caviar will be traditional and very vegetable.

In the culinary sense, caviar is a dish that is very finely ground and somewhat resembles fish caviar. That is why such finely chopped vegetable salads for the winter are called caviar. Step by step photo recipe will tell you how to cook this dish in the fastest and easiest way. Try to choose only young and dense zucchini for cooking, the final taste of the dish will depend more on this. The same applies to the rest of the ingredients, because they also take part in shaping the taste of the snack. Let's start developing quick caviar from zucchini for the winter at home according to a simple recipe.

Ingredients

Steps

The first thing to do is thoroughly rinse and peel large bright-colored carrots. After it, you need to grind it in any way convenient for you: it can be a fine grater, blender or food processor.



Onions are peeled and chopped with a knife dipped in cold water finely in the same way as carrots.



Ripe and dense zucchini is thoroughly washed and peeled. Do not use even slightly sluggish fruits for cooking caviar: they are no longer suitable for cooking, and can also harm the body.



Initially, onions and carrots could not be chopped, but scrolled at this stage along with zucchini. Thus, you can not only easily and quickly chop vegetables, but also mix them together.



For further cooking, we need a saucepan with very dense walls and a bottom, we transfer the previously chopped vegetables into it, pour them with prepared odorless vegetable oil, mix and put on fire. For the next 80 minutes, simmer the ingredients over medium heat, stirring occasionally. After the specified time, pour salt and sugar into the pan and add tomato sauce with them. Mix the ingredients again with a wooden spoon, and then simmer the caviar for about 40 minutes.



During the cooking of caviar on the stove, you can sterilize small glass jars in the oven along with tin lids. Pour hot caviar into dry prepared jars, tightly roll them up with lids. We wrap the jars turned upside down in a warm blanket and wait for them to cool completely. When the workpiece has completely cooled down, we send it to the cellar or pantry for storage. Caviar can be served as a side dish or used to prepare other dishes. Quick zucchini caviar for the winter is ready.



Bon appetit!

Vegetable caviar is one of the most famous preparations for the winter among all existing ones. And they called her so not at all because she has a fishy taste. It's just that all the vegetables for this are ground through a meat grinder and the mass resembles caviar in consistency. Now, along with new technologies, a new way of chopping vegetables has appeared - a blender. Thanks to him, the caviar is very tender and airy. At the same time, both methods are good and are equally successful in demand on the table.

This dish is multifaceted. It can be eaten as a salad, with or without bread. In addition, it makes an excellent sauce for side dishes and even just a spread for sandwiches. And how good caviar is as a snack ... In general, its advantages can be listed for a very long time. Whoever knows her firsthand knows everything without words. Cooking it is very simple, because zucchini is not a picky vegetable.

Each hostess has her own crown recipe for making this appetizer. I have several of them and right now I will introduce you to them. In addition, I want to remind you that quite recently I have already shared several quick and very tasty caviar recipes that you can check out.

Housewives also love caviar from zucchini because it is very easy to cook it. There are no special secrets here, the main thing is to stick to the recipe.

Ingredients:

• kilogram of zucchini;
• 2 tomatoes;
• 1 large carrot;
• 2 onions;
• tomato sauce or ketchup of your choice;
• a pinch of powdered citric acid;
• 1 tablespoon of salt;
• one and a half tablespoons of granulated sugar;
• 5 tablespoons of vegetable oil;
• a glass of vinegar.

All of the above products fall on 1 kilogram of zucchini. If you want to cook more caviar, multiply the rest of the ingredients by the number of kilograms.

1. Peel and rub the carrots through a coarse grater. Heat the oil in a frying pan and send the carrots there for frying.

2. Peel the zucchini and remove the core. If you use young fruits, this can be omitted, because the peel is still soft, and the seeds have not had time to become hard. In this case, the zucchini can be cut, just pre-washed. You need to cut it into small pieces. Their shape doesn't matter.

3. Chop the onion. Add to the frying to the carrots, along with the zucchini.

4. Cut the tomatoes into small pieces too. Transfer to a roasting pan and stir. In this form, you need to stew vegetables for 20 minutes. During this time, a lot of liquid will be released, and when it evaporates, the mass will decrease in size.

5. Add salt, granulated sugar and ketchup. Instead, you can use tomato paste or pureed tomatoes. Put it on the eye, to taste. It is necessary that the mass be painted in a pleasant color and become more fragrant. Taste the caviar. If you need to add something, do it.

6. Move the stewed vegetables into the blender bowl and beat until smooth. Now it needs to be boiled again so that the added ketchup can also boil. After boiling, you need to hold the brazier on low heat for 5 minutes. Liquid vegetable mass shoots very strongly when boiling, so you need to cover it with a lid. Before turning off, pour in the vinegar and stir.

Now you can transfer the mass into prepared jars.

Step-by-step recipe for zucchini caviar for the winter

If you have accumulated not only a few ripe zucchini, but also other vegetables, then it would be a great idea to make caviar out of them. Eggplants, tomatoes and sweet peppers are excellent allies of zucchini in winter preparations.

Ingredients:

• half a kilo of sweet pepper (in the form peeled from seeds);
• 600 grams of carrots;
• half a kilo of onions;
• half a kilo of zucchini;
• kilogram of ripe tomatoes;
• watered eggplant;
• a glass of oil;
• a head of garlic;
• 2 tablespoons of vinegar;
• 2 tablespoons of salt (without a slide);
• 2 tablespoons of granulated sugar.

Cut the ends off the zucchini and eggplant. Peel the onion from the husk. Remove the seal from the tail from the tomato. Peel the pepper from the core. Peel carrots. Wash all vegetables and shake off any drops of water.

1. Cut the vegetables into cubes of the same size.

Be aware that eggplant can be bitter. This is especially true for those fruits that were late collected from the bushes. To protect the dish from unwanted bitterness, sprinkle pieces of vegetables with salt or place in salt water. The procedure time is approximately half an hour. Salt will help actively release the liquid and, thereby, remove the substance that provokes the rancid taste.

2. All vegetables must be stewed with oil, about 30 minutes after heating. After a few minutes, the mass will release juice. In it, they will be stewed. As soon as the caviar thickens and excess moisture comes out, the dish is close to being ready.

3. 20 minutes after turning on the stove, add granulated sugar and salt the mass. Literally 2 minutes before readiness, put the garlic, passed through the press and pour in the vinegar.

While cooking and adding new ingredients, do not forget to stir occasionally.

4. Prepare jars and pour hot caviar into them. Close the lids immediately and turn upside down. So, the probability of swelling of the covers will be much less. Cover with warm material and leave for 8 hours (preferably overnight).

Recipe for caviar not for the winter (to eat right away)

In summer, I also want vegetable caviar. In order not to open jars recently lowered into the basement, it is better to cook it again. Vinegar is not needed in this case. It is enough to wait for cooling and refrigerate. Such a dish is not stored for a long time, but it does not linger on the table either.

Ingredients:

• 1 kilogram and 200 grams of zucchini;
• 2 onions;
• 2 carrots;
• half a kilo of ripe tomatoes;
• 1 sweet pepper;
• a tablespoon of granulated sugar (without peas);
• 3 cloves of garlic;
• salt and ground pepper to your taste;
• 50 grams of lean oil;
• 1 tablespoon tomato paste (optional)

For cooking, we need a meat grinder with a 7 mm nozzle.

1. Prepare vegetables for passing through a meat grinder. Wash if necessary, peel and cut into manageable pieces.

2. Chopped vegetables are ready for stewing. Put a large frying pan on the stove and heat the oil in it.

3. Fry the carrots and onions first, about 5 minutes.

4. Then add all the other vegetables and simmer for 20-30 minutes. Vegetables should be placed in the roaster directly with the juice formed after the meat grinder. It will serve as a natural broth for stewing. Soon the liquid will evaporate and the vegetables will take on a more “friendly” look.

5. Now you should season and salt the mass. You can also add tomato paste if you like.

6. Stir and sweat for another 5 minutes.

Everything, the dish is ready. After the caviar has cooled to room temperature, you need to send it to the refrigerator for a couple of hours. If it is unbearable to enjoy your favorite delicacy, then you can eat both hot and warm. Bon appetit!

Zucchini caviar in a bag (recipe in the oven)

You can cook vegetables for caviar not only by stewing. Putting them in a bag and baking them will save you a lot of time. An appetizer according to this recipe is no less tasty. Rate it!

Ingredients:

• 2 medium zucchini;
• 3 tomatoes;
• 1 onion;
• 2 carrots;
• 1 sweet pepper;
• 3 cloves of garlic;
• salt and pepper to your taste;
• 1 tablespoon of granulated sugar;
• 4 tablespoons vegetable oil.
• half a glass of vinegar.

You can decrease or increase the amount of food according to your taste. If you do not like, for example, Bulgarian pepper, you can not put it at all.

1. Zucchini needs to be cleaned. If the seeds are not fully formed and not hard, they can also be put into action. Cut them into medium pieces for baking. Do the same with other vegetables.

2. Place all chopped vegetables in the roasting sleeve. Add all other ingredients (except vinegar) and shake gently but thoroughly. Secure the ends with a knot or a special lock. Prick the bag in several places with a toothpick or knife.

3. Remove the bag into a hot oven and bake at 180 degrees for about 1 hour. After that, carefully transfer the pieces of vegetables to a bowl. Pour the juice formed during the baking process into a separate cup. When whipping the mass, it must be added until the desired consistency is reached.

4. Grind vegetables with a blender. Pour the resulting slurry into a bowl for cooking. Add vinegar and boil for 5 minutes after heating.

5. Now the caviar is ready for bottling in sterilized jars.

Caviar from zucchini in a slow cooker - you will lick your fingers

The slow cooker is my lifesaver in the kitchen. I use it very often. And cooking zucchini caviar is no exception. It's simple - put the ingredients and forget. The signal itself will tell you that the stage is over. Now I will show you how easy it is to cook zucchini caviar in a slow cooker.

Ingredients:

• one and a half kilograms of zucchini;
• half a kilo of carrots;
• 1 medium sized head of garlic;
• 4 medium onions;
• 20 grams of salt;
• 10 grams of sugar;
• ground pepper to taste;
• half a glass of vegetable oil;
• 4 tablespoons of vinegar.

Wash and clean all ingredients.

1. Cut the zucchini into cubes. Do the same with other vegetables.

2. In the multicooker options, select the "Frying" mode and the time - 10 minutes. Heat oil and add onion and carrot. After that, add zucchini and garlic, mix with a special spatula and set the time - 1 hour in the "Extinguishing" mode.

3. After the end of the program, pass the mass through a meat grinder.

4. Transfer the caviar back into the multicooker bowl, add the rest of the ingredients, except for the vinegar. Let's set "Extinguishing" for 30 minutes. After 25 minutes, when the timer shows 5 minutes, add the vinegar and stir.

5. The caviar is ready. Can be laid out in prepared jars for storage for the winter.

Zucchini caviar according to GOST, as in childhood

We all remember the same, grandmother's squash caviar, which we ate in childhood. The set of ingredients is minimal, but the taste is simply excellent. Try it and you will understand everything.

Ingredients:

• a kilogram of zucchini in a purified form;
• 1 onion;
• 1 carrot;
• 2 spoons of tomato paste;
• 50 grams of vegetable oil;
• salt and black pepper to taste;
• 2 incomplete tablespoons of sugar;
• 3 tablespoons of vinegar.

1. Peel the zucchini from the skin and soft middle. Cut into half rings.

2. Fry the slices in oil until golden brown. In general, this can not be done, but simply stew the zucchini cubes along with onions and carrots. But this way I like a special taste.

3. Grate the carrots, and finely chop the onion. Fry them in an oil pan until tender.

4. Combine vegetable fry and fried eggplant in a blender bowl and beat until smooth. Transfer the mass to the cooking container, add salt and granulated sugar. Dilute tomato paste in half a glass of water and also pour into the pan. Mix and cook for 20-25 minutes. For 3 minutes you need to add vinegar.

5. Arrange caviar in prepared, boiled jars. Screw on the lids tightly and remove to cool. You can then move it to a permanent storage location.

Caviar from zucchini and eggplant

Eggplants with zucchini are true friends in any vegetable dish. And if you add other vegetables to them, there will be just an explosion of taste. Now we will prepare a very tasty caviar from assorted vegetables.

Ingredients:

Adjust the amount of vegetables and their proportions yourself, to your taste. Some people like more of some vegetables and less of others. And someone does not eat this or that product at all.

• zucchini;
• onion;
• hot pepper;
• eggplant;
• carrot;
• tomatoes;
• white parsnip root;
• celery;
• Bell pepper;
• cherry tomatoes, optional (you can use just tomato slices without pulp);
• garlic;
• a little tomato puree or juice;
• greenery;
• vegetable oil;
• vinegar;
• pea pepper;
• salt.

1. You can cut vegetables with a knife. But it is for this recipe that I use a Korean vegetable attachment. On it you need to grate eggplant and zucchini.

2. Move the pieces of vegetables into a colander and put it in some kind of deep bowl. Sprinkle with salt and mix with your hands. Salt will help release the liquid, which will help us in stewing and drive the bitterness out of the eggplant. Leave for an hour.

3. Cut all other vegetables into small, neat pieces. The exact size and shape is not important. The main thing is that they look appetizing. Finely chop the greens. Garlic can be passed through a garlic press.

4. Fry the onions and carrots in an oil pan first. As soon as they are lightly fried, you need to add the rest of the vegetables to them, except for zucchini, eggplant and cherry tomatoes. Stir and simmer for about 15 minutes to evaporate all the liquid.

5. Set the vegetable composition aside.

6. Eggplant and zucchini now also need to be fried. This will take about 10 minutes until there is no liquid left in the pan.

7. First add the cherry tomatoes to the eggplant, and then all the other previously fried vegetables. Pour in the tomato juice, salt and season. Simmer like this for 15 minutes. A moment before removing from the stove, pour in the vinegar, add the peppercorns and stir.

8. Put the hot mass immediately into sterile jars. Roll up and put away for storage.

It turns out very tasty, beautiful and healthy. Bon appetit!

Recipe for zucchini caviar in a pan

As you have already understood from previous recipes, zucchini caviar is prepared simply and does not require a lot of equipment for this. Enough cutting board, grater, knife and voluminous dishes for stewing. A frying pan is also suitable for this.

Ingredients:

• Carrots - 1 kilogram;
• onions - 1 kilogram;
• sweet pepper - 1 kilogram;
• young zucchini or zucchini - one and a half kilograms;
• a liter of tomato juice or tomato puree;
• 2 tablespoons of sugar;
• 2 tablespoons coarse salt;
• 3 tablespoons of vinegar;
• ground pepper to taste.

1. If the zucchini is young, you can leave the peel on. They need to be cut into layers and fried in oil until golden.

2. After the zucchini, in the same pan, fry the chopped onion.

3. Next, fry the grated carrots separately.

4. Pepper walls also fry until golden brown.

5. Now all overcooked vegetables must be passed through a meat grinder or chopped in a blender. It is important that the mass is not creamy, but slightly grainy. Otherwise, such a homogeneous caviar will burn.

6. Mix all the ingredients in a roasting pan and pour over the tomato juice. Add sugar, ground pepper and salt. Put on the stove and simmer for about 20 minutes.

If all the liquid evaporates and the mass starts to burn, add more tomato juice or remove from the stove for 20 minutes. During this time, the contents will infuse. Then again extinguish the remaining time.

7. A few minutes before the end of cooking, you need to pour in the vinegar and mix. Remove the prepared mixture from the heat and place in clean jars.

Caviar from zucchini, as in a store - you will lick your fingers

We will prepare a very tasty “store-bought” caviar right now. The option is affordable and very tasty. Rate it too!

Ingredients:

• kilogram of zucchini;
• 2-3 carrots;
• 2-3 bulbs;
• 5 cloves of garlic;
• 2 full spoons of tomato paste;
• a tablespoon of granulated sugar;
• one and a half tablespoons of coarse salt;
• ground pepper to taste and desire (preferably a mixture of peppers);
• a tablespoon of vinegar.

1. Cut the zucchini into small cubes.

2. Grate the carrots and finely chop the onion. Fry them in an oil pan until golden brown.

3. Transfer the fried vegetables to another bowl and simmer the zucchini in the same brazier until tender.

4. Once all the vegetables are ready, they need to be ground with a blender. A meat grinder is also suitable for this. Pour the homogeneous mass into a saucepan and boil for 20 minutes.

5. 1-2 minutes before removing from the stove, pour in the vinegar. Be careful when cooking! The liquid mixture splashes very actively after boiling.

Hot caviar immediately decomposed into sterile jars.

Zucchini caviar can rightly be called the queen of blanks. She receives this title for her excellent taste, versatility of serving and for the simplest preparation. And we have just verified this.

Tell us about your favorite caviar recipes? Which of today's options did you like the most and why? We are waiting for answers in the comments!

Zucchini is a light product that is recommended even for baby food. So adults can eat them in any quantity. Just in the garden, so many of them have ripened that you just don’t know what else you can do with them. Indeed, in previous articles we analyzed their preparation in the oven and not only. Here I want to pay attention to preparations for the winter. Namely - caviar from zucchini.

It is such a cheap and tasty dish that it is served in almost all government institutions. I don't know about you, but I just love him for sure. That's why I do it regularly every year for the winter. And no wonder what else to do with them? Caviar is a wonderful and light snack. You can make a sandwich out of it, serve it with a side dish or meat.

It is not difficult to prepare it at home. I would even say that this is the simplest of the blanks. But what is the recipe for this? And here already there is all the complexity. After all, there are so many of them. You can create your own, you just need to increase or decrease something, and also just remove some product. And that's it, you are already the creator of your own masterpiece!

And, if you still do not dare to experiment, you can use ours. On them you will get such yummy that you just lick your fingers. Again confused by their number? It's okay, do everything little by little. Let's get started!

By this method, even a beginner can cook. It's all about that. that it does not require special skills in cooking. The main thing is to have a knife, a meat grinder and a pan on hand. More time will be spent on cleaning and cutting, as well as on the cooking itself. But I don't think this will be a problem for anyone.

Ingredients:

• Zucchini - 3 kg.;
• Bulgarian pepper - 8 pcs.;
• Garlic - 4 heads;
• Hot pepper - 1 pc.;
• Sugar - 150 gr.;
• Salt - 2 tbsp. l.;
• Vegetable oil - 400 gr.;
• Tomato paste - 400 gr.;
• Vinegar 70% - 1 tbsp. l.

Cooking:

1. First of all, we prepare all the ingredients. Wash the zucchini and cut off the ends. If they are already overripe and coarse, then it is necessary to peel off the peel and remove the seeds, as they are also tough. It is not necessary to do this with young people. And immediately twist in a meat grinder or grind with a blender. Transfer the puree to a bowl.

2. Pepper is also rinsed and cleaned of seeds. Let's not forget about bitter. But it is usually put at will, since not everyone can eat spicy food. We also puree and send it there.

Peppers can be taken in any color, but the color of your dish will depend on it.

3. Do not forget about garlic. We remove the husk from it and then do the same with it, that is, we twist it. But you can also use a press or a grater.

4. Now add tomato paste to the pan. You can replace it with tomatoes, which should be fleshy. We add vegetable oil. Don't forget about salt and sugar. Mix everything well and put on fire. After boiling the mass, reduce the burner to below average and cook for 1 hour.

Important! Stir the contents of the container all the time. Otherwise, the caviar will boil to the bottom.

5. 5 minutes before readiness, add vinegar. After turning off, lay out the caviar in sterilized jars and roll up. Soak the lids in boiling water. Turn over and cover with a blanket or blanket. Leave it like this until the contents have completely cooled down.

You can store such yummy anywhere, just away from heating appliances. Now let's move on to the next method.

Zucchini caviar as in the store (very tasty)

In fact, few people make caviar. Most simply think that it is very difficult, or maybe there really is no time? When buying in a store, look for the one that tastes the best. But in fact, the best is homemade, cooked with your own hands!

After trying it from the store, my wife and I decided to cook it in our own way, and this is what happened. Surprisingly, there was no chapel. Try it and see.

Ingredients:

• Zucchini - 2.5 kg .;
• Onion - 1 kg.;
• Carrots - 1.5 kg .;
• Tomato - 1 kg.;
• Bulgarian pepper - 0.5 kg .;
• Salt - 2 tbsp. l.;
• Sugar - 2 tbsp. l.;
• Vegetable oil - for frying;
• Vinegar 70% - 1 tbsp. l.

Cooking:

1. First, let's prepare everything. Wash the zucchini and remove the skin and seeds. We cut it into small cubes and put it in a separate bowl.

2. We clean the carrots and three on a coarse grater. And cut the peeled onion into small cubes. We also cut peppers. We put everything separately.

3. Tomatoes will have to be a little tricky. They can simply be cut in half, freed from the stem and rubbed on a coarse grater. You need to do this so that you have a peel left in your hands, which we will not use.

Or we make an incision on the tops. We put it in a deep bowl and pour boiling water over it. Leave for exactly 1 minute and transfer them to cold water. Now the skin will itself move away from the pulp. now we make puree from it with a blender.

4. Now fry the onion until golden brown in vegetable oil. And then add carrots to it. Simmer until soft. Remove from heat and puree with a blender. Immediately transfer to a saucepan in which we will cook caviar.

You can use any utensil for frying vegetables. But a cauldron or a large thick-walled frying pan is better. So your content will not burn.

5. It's the turn of the next portion. Again, stew zucchini and peppers in vegetable oil. We cook them before the mass begins to settle and soften. Excess liquid must be evaporated. Remove from heat and puree again.

6. Now we combine everything that we have ground: zucchini, peppers, onions, carrots. tomatoes. mix thoroughly and simmer for 30 minutes. Then salt and sugar. Stir again and cook for another 20-30 minutes.

7. Five minutes before readiness, pour in the vinegar. We lay out the tender mass in sterilized jars and close with metal lids. Turn over and cover. After cooling, store in any place convenient for you.

Not difficult at all. The main thing is that you do not burn anything, otherwise you will get a burnt aftertaste.

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

If you have a grandmother, then she will certainly teach you how to cook deliciously. It is possible that she will share with you many recipes and secrets. This is even very good, since they will be very useful to you. But I want to tell you about my recipe, which my grandmother once described to me. I use them to this day.

Ingredients:

• Zucchini - 2 kg .;
• Carrots - 1 kg.;
• Onion - 1 kg.;
• Hot pepper - to taste;
• Tomato paste - 150 gr.;
• Sugar - 4 tbsp. l.;
• Salt - 2 tbsp. l.;
• Vegetable oil - 200 gr.;
• Vinegar 70% - 1 tsp;
• Water - 200 ml.

Cooking:

1. Wash and clean all vegetables. Carrot cut into small cubes. We send it to a cauldron or a thick-walled pan with hot vegetable oil. Pour salt and sugar there. And also pour in water and simmer for about 15 minutes with the lid closed over low heat.

2. Meanwhile, cut the onion and zucchini into cubes. You can add hot chili peppers if you like. Only it will need to be cleaned of seeds and thinly cut into half rings. Mix and cover with a lid. Simmer vegetables until soft.

3. Add tomato paste and continue to simmer for 10 minutes with the lid ajar to evaporate excess liquid.

4. Pour in the vinegar, mix and remove from heat. Whip with a blender into a paste. We put it on fire again, bring to a boil and put it in sterilized jars.

You always want to spread such yummy on bread and eat it, and you?

Recipe for delicious zucchini caviar in a slow cooker

With this technique, cooking has become much easier in general. Now you should not be afraid that something will burn out for you, because it will signal you not only about readiness, but also save you from burning. Those who use the multicooker cannot get enough of it. And now they also learn how to cook caviar in it.

Ingredients:

• Zucchini - 2 pcs.;
• Bulgarian pepper - 3 pcs.;
• Garlic - 3 teeth;
• Onion - 2 pcs.;
• Carrots - 2 pcs.;
• Tomato - 4 pcs.;
• Salt - 1.5 tbsp. l.;
• Sugar - 0.5 tbsp. l.;

Cooking:

1. We clean the onion and garlic from the husk. They need to be cut into small cubes. Fry in vegetable oil in a multicooker bowl on the frying mode. Close the lid during the process.

2. Wash and peel carrots. We rub it on a large grater. Add to the onion container five minutes after the start of the process. fry some more.

3. Zucchini, if young, then simply cut into cubes. And mature ones must first be freed from the peel and seeds. Only after that we grind. We send to stewed vegetables.

4. Cut tomatoes and peppers into random pieces. We put it in our stew. Add salt, sugar and mix well. Close the lid and set the "extinguishing" mode for 1 hour. After a while, she will signal readiness.

5. Now we take a blender and turn all the contents into puree. After we lay out in sterilized jars and close with metal lids. Leave covered upside down until completely cooled.

It’s not bad when such a technique prepares for you. During this time, you can still make or cook for lunch. And we are preparing further.

Simple and delicious zucchini caviar with mayonnaise

Something rather surprising and unusual, don't you think? Have any of you ever made preparations for the winter using this sauce. To be honest, it turns out quite unusual and at the same time delicious. Such caviar is stored in the same way as regular caviar. The main thing is to follow all the technology.

Ingredients:

• Zucchini - 3 kg.;
• Onion - 500 gr.;
• Mayonnaise - 200 ml;
• Tomato paste - 150 ml;
• Vegetable oil - 8 tbsp. l.;
• Sugar - 2 tbsp. l.;
• Salt - 2 tbsp. l.;
• Vinegar 9% - 2 tbsp. l.

Cooking:

1. We wash the zucchini and cut off the tips from them. If necessary, clean them and remove the seed part. We rub them on a coarse grater and put them in a large saucepan.

2. We clean the onion from the husk and twist it in a meat grinder or puree it in a blender. We send to the grated vegetable. Add oil and mix well. We put on fire. After the moment of boiling, reduce the gas and cook for about an hour, stirring constantly. In general, you need to simmer until the liquid evaporates.

3. Now add mayonnaise, tomato paste, sugar, salt and pepper to the boiling mass. We stir everything again and continue to simmer for about 30 minutes on low heat. But do not forget to stir occasionally.

4. A couple of minutes before the end, pour in the vinegar. Remove from heat and place in sterilized jars. Roll up the lids. Let cool and put away for storage.

This dish can be eaten immediately, as they say: take a sample. But do not forget that you need to leave a little for the winter. And then get carried away!

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

Yesterday guests came and decided to surprise them with a delicious dish. Prepared caviar from zucchini. But he did not, as usual, turn it into mashed potatoes. And served in the form in which he cooked. He also boiled potatoes and fried pork shish kebab. Now that was a feast! The guests now want to come again, now I'm racking my brains to make more? And I share with you a delicious recipe.

Ingredients:

• Zucchini - 3 pcs.;
• Onion - 1 pc.;
• Garlic - 2 teeth;
• Bulgarian pepper - 3 pcs.;
• Tomato - 2 pcs.;
• Ground black pepper - 0.5 tsp;
• Salt - to taste;
• Vegetable oil - for frying.

Cooking:

1. Wash and dry all vegetables. Zucchini can be peeled and cut into small cubes. we also do with the rest of the vegetables: onions, peppers, tomatoes and garlic.

2. Now we heat the pan along with vegetable oil. Take it in a large size or use a cauldron.

In such dishes, the heating is uniform, from which the dish will burn less in one place. This means that all content will be prepared at the same time.

3. First, fry the zucchini. They will begin to release liquid. so it needs to be boiled out.

4. Now add the onion and mix. And after five minutes, add sweet pepper and garlic.

5. Now throw in the chopped tomatoes. We continue to simmer and after 2 - 3 minutes, salt and pepper everything. It is better to reduce the fire to a minimum in order to control the entire process. Then remove the stewed vegetables from the heat and let cool.

If you still have fresh tomatoes, peppers, garlic and onions on hand, you can chop them very finely. Mixed with ready-made caviar, you get an incredible combination and taste.

Such a dish can be served not only cold, but also hot as a side dish. Or maybe as an independent dish.

The usual recipe for a very tasty zucchini caviar

The number of ways to cook caviar is sometimes amazing. Here is another example. Seasoning is added to it. It gives a beautiful color to the caviar, but it certainly improves the taste. The most interesting thing is that you can not stop there. And add what you love the most. Just don't overdo it. Otherwise, you will not get the taste of zucchini, but seasonings.

Ingredients:

• Zucchini - 2 kg .;
• Salt - 30 gr.;
• Sugar - 75 gr.;
• Tomato paste - 100 gr.;
• Vinegar 9% - 60 ml.;
• Vegetable oil - 120 gr.;
• Ground black pepper - 1 tsp;
• Paprika - 0.5 tbsp. l.;
• Garlic - 35 gr.

Cooking:

1. My zucchini and peel and seeds. We cut them into thin strips and twist them in a meat grinder. Strain the puree and squeeze through a sieve to remove excess juice. Thus, we will reduce the cooking time by about 1 hour.

2. We shift the puree into a saucepan or cauldron. Add salt, sugar, paprika, tomato paste, vinegar and oil. Mix everything and beat with a blender. Cook over low heat for an hour, without covering with a lid. Do not forget to stir well so that there is no soot.

3. Now add the garlic and pepper passed through the press. At this stage, you can try and add what you think is missing. We continue to cook for another 30 minutes.

4. We lay out hot caviar in sterilized jars and close with boiled lids.

After the jars with the dish have cooled, we store them anywhere: in the pantry in the apartment, under the bed, in the cellar or in the refrigerator.

Homemade zucchini caviar with tomato paste

Everything homemade is always the tastiest. But not all fresh produce is always on hand. For example, tomatoes can be easily replaced with tomato paste. It won't make the taste worse. The most interesting thing is that you can control the whole process and improve the taste at the right time. After tasting, add the desired product in more or less quantity.

Ingredients:

• Zucchini - 1 kg .;
• Carrots - 300 gr.;
• Onion - 300 gr.;
• Garlic - 3 teeth;
• Tomato paste - 70 gr.;
• Salt - 1 tbsp. l.;
• Sugar - 1.5 tbsp. l.;
• Ground black pepper - to taste;
• Vegetable oil - for frying;
• Vinegar 9% - 2 tsp.

Cooking:

1. Peel the onion from the husk and cut into half rings. We do the same with garlic. It doesn’t make sense to grind too much, since we will puree anyway. Immediately send to the pan fry in vegetable oil until soft.

2. Immediately three carrots on a coarse grater and send them there to fry along with ready-made vegetables. And at the end, when the orange vegetable is ready, add tomato paste. Stir and simmer for another 5 minutes. After the time has passed, we transfer everything to the pan.

3. My zucchini and cut off the tips from them. Chop them into random pieces. Fry in vegetable oil in the same pan. Cook until soft, about 20-25 minutes. We also send to the pan.

4. Now we grind all the vegetables into puree using a blender, pusher or meat grinder. Add salt, sugar and pepper to taste. Cook over low heat for 25-30 minutes.

Constantly interfering with caviar, be careful, as it tends to splash in different directions.

5. At the end of cooking, pour in the vinegar and simmer for a couple more minutes. Then we lay out in sterilized jars and roll up the lids. Cool upside down, covered with a warm towel. This usually takes about a day. We put it in a dark place for storage.

So how did you like it? I bring to your attention one more recipe. In it, you can visually see how the caviar is cooked and how quickly. Of course, the time will have to spend a little more than you expect. But you do understand that any delicious dish is always cooked not in five minutes. This kind of work always requires patience and attention.

As with all options, this must be monitored so that nothing burns. In general, if you do not like everything crushed to such an extent, you can do it easier. Just overcook all the vegetables until cooked, and then stew everything together. And that's it. roll the pieces into jars. And when serving, open it and beat with a blender or eat it straight.

If you liked our recipes or know any other secrets, you can share with us and other readers in the comments. Feel free to ask questions, which I will be happy to answer. See you soon!

Good afternoon friends!

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

When the “piglets in the beds” ripen (as one of my acquaintances calls zucchini), my husband says that it’s time to cook soldier’s jam. When he served in the army, and he wanted something tasty, they spread a thick layer of caviar on bread and ate it on both cheeks. He does not like zucchini for the lack of a pronounced taste, but he loves caviar, which is why I try to prepare more of it, because this is the best way to save a vegetable for the winter.

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

The difference in the ratio of ingredients and cooking technology gives a lot of different cooking recipes, as well as. The ingredients are baked in the oven, fried or stewed in a cauldron. You can cook in a slow cooker and in a saucepan with a thick bottom. Vegetables can be cooked in different ways: pass through a meat grinder, puree with a blender or cook in pieces.

The best recipe for zucchini 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. without a slide
• sugar - 1-2 tbsp. l.

Cooking:

For this recipe, use a 5 liter heavy-bottomed pot to hold the entire mixture of chopped vegetables.

We observe the basic principle of cooking: we lay the harder and denser vegetables first, and those that are soft and quickly cooked last.

Put the pan on medium heat, pour in the oil. Wash all vegetables, peel and cut into cubes.

Cut the carrot lengthwise into four parts, then cut into small cubes. We send it to the pan, in slightly hot oil.

Cut the onion and garlic into small cubes and send to the pan.

We cut young zucchini into cubes along with a juicy peel. If you come across an "old" one, remove the seeds with a spoon.

Simmer vegetables over low heat. Carrots become soft and let juice, onions should become transparent.

Place chopped zucchini on top.

Next come peeled and chopped tomatoes. As you can see, we didn't put salt on purpose. It gives a large amount of liquid, which we do not need at all.

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

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

Add tomato paste for color and taste. Vinegar for sourness and preservation. Ground black pepper for a light bitterness. Also salt and sugar. Mix everything thoroughly, boil for 5 minutes. If the caviar turned out to be watery, boil it to the desired density.

We lay out hot, in prepared sterilized jars. Close with boiled lids, turn upside down and cover with a blanket to cool slowly. Store in a cool cellar.

After laying in jars, there is always a part of the product left. Let it brew for 15-20 minutes and cool. And now we spread it on a piece of black bread and eat with pleasure. Bon appetit!

A simple recipe for zucchini caviar through a meat grinder

A young hostess can also cope with this quick recipe. It remains only to observe 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.

Zucchini caviar in pieces for the winter - you will lick your fingers recipe

You can’t buy such caviar in a store; you can cook it only 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 set of favorite greens - a bunch
• bay leaf - 2 pcs.
• salt - to taste
• ground black pepper - to taste

Cooking:

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

1. We clean the juicy zucchini from seeds and cut it.
2. Then chop the carrots, onion and garlic.
3. We make notches on the tomatoes, dip them for 10 seconds in boiling water, and then immediately into cold water, easily remove the peel. We cut.
4. Fry the carrots in a pan, add the onion and garlic and fry for another 2 minutes.
5. We spread the tomatoes, salt and simmer for 10 minutes.
6. Spread zucchini on top, add chopped greens, bay leaf, salt, pepper. Simmer until fully cooked.
7. Put hot into jars and roll up.

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

Roll hot into sterilized jars, store in a dark and cool room.

We cool part of the caviar, and take a sample. We took the usual ingredients, combined their flavors, and we got a great, very, very tasty dish, you lick your fingers.

Zucchini caviar according to GOST, as in a store

In Soviet times, squash caviar prepared in accordance with GOST was sold. When it comes to talking about it, it is precisely that famous, store-bought, tasty and fragrant, rich orange color that comes to mind.

It cost a penny, but it was very tasty. It was made according to a single standard with strict adherence to technology. The recipe for such caviar is the best suited for harvesting 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.

Cooking:

1. Thoroughly wash and peel the zucchini, cut into small cubes 1x1 cm.
2. Fry them in a pan until lightly browned.
3. Also chop the onion.
4. Grate carrots and parsley root on a coarse grater.
5. Transfer the fried zucchini to a plate.
6. Fry the rest of the vegetables until they are soft.
7. Then we combine everything together and grind with a blender until completely homogeneous.
8. After that, the mass is simmered for 20 minutes and brought to the desired density.
9. Grind the peppercorns in a mortar and add to the caviar, put salt and sugar.
10. Add tomato paste, mix well again with a blender and simmer for 5 minutes. Tomato will give a beautiful color and enhance the taste of the product.
11. We lay out in sterilized jars and roll up for the winter. We keep it in the cellar.

Delicious recipe for zucchini caviar with mayonnaise and tomato paste

The only thing that confuses me in 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.

Cooking:

We take the most ripe and fresh vegetables, wash, peel and cut. You can cut it as you like, since later we will turn them into mashed potatoes.

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

Grind young, juicy, onions in a blender until smooth.

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

Mix everything with a blender, put on a small fire and simmer for 15-20 minutes.

We bring to a certain consistency and the desired density.

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

Zucchini 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!