Squash caviar for the winter you will lick your fingers stewed. Zucchini caviar for the winter as a store according to GOST

I'm sure many know the taste of caviar from childhood. Previously, our grandmothers prepared it for us, so much so that you can’t pull it by the ears later. That's how it was in my family. Now they have come up with so many variations of this dish that sometimes the eyes run wide.

Don't worry, my selection consists exclusively of proven recipes. Therefore, stock up on a great mood, success is guaranteed to you. And if you cook with the whole family, you get a very exciting activity spent with benefit.

Classic squash caviar fried

There are many recipes for such a delicious zucchini snack. This method is classic, caviar will turn out according to all the rules of GOST. Very delicate caviar texture and amazing aroma. It will take about two hours to prepare the appetizer.

List of ingredients:

• Zucchini - 1 kg
• Carrots - 2-3 pieces
• Onion - 1-2 pcs
• Tomatoes - 2-3 pieces
• Garlic - 2-3 cloves
• Black ground pepper - to taste
• Salt - to taste
• Vinegar 9% - 2 tbsp. spoons
• Vegetable oil - for frying

Cooking steps:

1. The very first stage is the preparation of vegetables. They need to be washed thoroughly, then cleaned and chopped. Zucchini are cut into small cubes, like onions. And grate the carrots on a medium grater.

2. Fry the zucchini pieces in vegetable oil in a frying pan. After frying, transfer them to a dish.

4. Then the carrots are fried until tender in vegetable oil.

5. Tomato must be mashed, which is also fried in a pan.

5. Combine fried and slightly chilled vegetables in one bowl, add sugar, salt, black pepper.

7. Transfer the mass to a saucepan, simmer over low heat for about 15 minutes. A few minutes before readiness, pour in the vinegar, mix and you can lay out the snack in pre-prepared clean jars.

Enjoy the taste of zucchini caviar, treat your family and friends!

Zucchini caviar with tomato paste and garlic

To make caviar tender and tasty, it is best to use young zucchini fruits with seeds that have not yet formed. An appetizer will become an indispensable product for fasting or simply in addition to the main dishes. Save a piece of summer for cold winter days.

List of ingredients:

• Zucchini - 1 kg
• Carrots - 250 g
• Onion - 200 g
• Ground black pepper - 0.5 tsp
• Garlic - 2 cloves
• Salt - 1 teaspoon
• Tomato paste - 1 tbsp. spoon
• Vinegar 9% - 2 tbsp. spoons
• Sugar - 0.5 tbsp. spoons
• Vegetable oil - 50 ml

Cooking steps:

1. Wash all vegetables, prepare the required amount of ingredients so that they are on hand for convenience. Cut the stalks from the zucchini, peel the carrots and onions.

2. Heat the vegetable oil in a saucepan, send finely chopped onion into it. Fry until soft.

3. Cut the zucchini with carrots into medium-sized pieces to chop in a blender bowl or pass the vegetables through a meat grinder.

4. Transfer the vegetable mass to the saucepan with the onions, reduce the heat on the stove and simmer for about 40 minutes. Sometimes you need to stir the mass to avoid burning.

5. Then add the garlic passed through the press, salt, sugar, black pepper and tomato paste to the saucepan. Mix the contents of the dishes well, continue to simmer over low heat for another 15 minutes.

6. When the time has passed, pour in the vinegar, mix again.

7. Rinse the jars thoroughly under running water, place the jars in the oven or microwave for sterilization, you can still hold them over the steam. Then put the appetizer in jars and tightly close them with lids.

Have a good mood and success in cooking!

Zucchini caviar with flour

A favorite snack for many will have a bright rich taste. During the harvest season of zucchini, a good way to prepare them in the form of caviar. Try my recipe, I hope you enjoy it.

List of ingredients:

• Zucchini - 1 kg
• Carrots - 300 g
• Onion - 300 g
• Tomato paste - 100 g
• Flour - 1 tbsp. spoon
• Salt - to taste
• Vinegar 9% - 50 ml
• Vegetable oil - 50 ml

Cooking steps:

1. Rinse the zucchini, peel, remove the core with seeds. Then pass the crushed fruits through a meat grinder.

2. Cut the peeled onions into small cubes, fry in a pan in vegetable oil until golden brown.

3. Grate the peeled carrots on a coarse grater, fry separately from the onions in a small amount of vegetable oil until tender.

4. Transfer the chopped zucchini to a saucepan or stewpan, which you send to the stove. Set the fire to moderate, simmer the mass for about half an hour, then add the fried onions and carrots, tomato paste, mix. Continue simmering for another 20 minutes.

5. As soon as the vegetables are stewed, they need to be additionally chopped with an immersion blender, at this moment add salt to the snack. Put the pan back on the stove, over low heat.

6. Ignite a spoonful of flour in a dry frying pan, while constantly stirring so that it does not burn. Immediately after that, add it to the vegetables in the pan, bring the mass to a boil, cook for 5-7 minutes and pour in the vinegar. Mix everything thoroughly.

7. Prepare jars in advance according to the rules for storing winter blanks. Wash and sterilize them, and then fill them with zucchini caviar, close the lids.

Eat with pleasure, bon appetit to you!

Recipe for zucchini caviar with peppers and tomatoes

Zucchini caviar is not Zucchini caviar, it must be uniform in consistency, but whatever you like. I usually cook this way, and this way, for a change. Then the dish can be served as a side dish or spread on bread, which is also very tasty. The recipe does not require much effort from you.

List of ingredients:

• Zucchini - 2 kg
• Tomatoes - 4 pcs
• Bulgarian pepper - 3 pcs
• Onion - 2 pcs
• Carrots - 1 pc.
• Salt - 1 tbsp. spoon
• Bay leaf - 1 pc.
• Vinegar 9% - 3 tbsp. spoons

Cooking steps:

1. Wash the bulbs and carrots thoroughly, peel them. Then grate the carrots, and chop the onions into small cubes.

2. For a beautiful color of the finished snack, I use sweet peppers of different colors, but this does not matter. Remove the core with seeds from the fruit, cut into small cubes.

3. My zucchini is young, so I peeled them off and cut them into smaller cubes without removing the seeds. If you already have large fruits, then the core needs to be cut out.

4. Send the prepared chopped vegetables to a heated pan with vegetable oil in turn. First, let a little onion, then add carrots and bell peppers. Simmer on low heat for 5-7 minutes.

5. Then add zucchini cubes, stir, cover and continue to simmer for about half an hour.

6. Tomatoes need to be cut into large pieces, put them in a pan with vegetables, add salt, bay leaf, mix. Simmer over low heat until tender, usually another 10 minutes.

If desired, you can chop the finished vegetables with a blender to make the snack uniform, but then boil for an additional 5 minutes after that.

7. Pour vinegar into the finished dish, mix well and you can fill clean jars with a snack. Turn closed jars upside down, cover. After complete cooling, rearrange to the place where your winter preparations are stored.

Involve the whole family in cooking, it will be very fun and fast. Good luck to you!

Zucchini caviar for the winter with mayonnaise

Delicious fragrant snack that you can eat at least every day. I really love zucchini caviar. At the same time, it does not matter at all whether it is in pieces or mushy. The appetizer will be incredible with the addition of mayonnaise. If you like spicy dishes, you can add more garlic or chili peppers.

List of ingredients:

• Zucchini - 3 kg
• Mayonnaise - 250 ml
• Tomato paste - 250 ml
• Garlic - head
• Sugar - 100 g
• Salt - 1 tbsp. spoon
• Vegetable oil - 100 ml
• Vinegar - 2 tbsp. spoons
• Red ground pepper - 2 pinches

Cooking steps:

1. Rinse the vegetables thoroughly from dirt, cut off the skin from the fruit, chop into large cubes. If the seeds of zucchini are large, they must be cut out. Remove the husk from the head of garlic, peel each clove.

2. Pass the pieces along with the garlic cloves through a meat grinder.

3. Send the vegetables to the container in which you will stew the snack. Immediately send mayonnaise, tomato paste, spices from the list into it. Pour in vegetable oil, send the dishes to medium heat.

4. As soon as the mass boils, reduce the heating temperature of the plate. Stew vegetables, stirring occasionally, for an hour and a half. In this case, it is better to cover the pan with a lid. Vinegar pour into caviar for 5 minutes before readiness.

5. Prepare the jars by washing and sterilizing them. Arrange the snack in jars, roll up the lids.

Caviar can also be served immediately to the table. Enjoy your meal!

Video - Delicious zucchini caviar for the winter from childhood

Good luck with your winter snacks!

That's all, perhaps the most important secret of a successful snack is fresh vegetables. But you yourself know this, once again I wish you success. Share your favorite recipes with us in the comments if you have any. See you soon!

Zucchini caviar is one of the products that have always been on the sidelines. In the 1930s, Soviet technologists invented an inexpensive dish that could make up for the lack of fresh vegetables in the winter diet. Remember, the famous film “Ivan Vasilyevich Changes His Profession”, she successfully played an episodic, but memorable role of “overseas, eggplant caviar”, since the latter simply did not have time to buy for filming.

And even today, it most often appears on our table when we are too lazy or have no time to cook more delicious dishes. And you know what I'll notice? It's time to correct this injustice. Zucchini caviar, especially homemade, is quite worthy of the foreground. This is a delicious, healthy and very affordable product!

Zucchini can be cooked in a variety of ways - fry, steam, bake, stew, salt, marinate and even make jam from them. But still, most people prefer zucchini in the form of caviar.

Zucchini caviar - homemade recipe for puffed caviar

Caviar from zucchini is an amazing dish. It goes well with any side dish, good with brown bread and very tasty in winter. The cost of preparing caviar is small, and the result is always pleasing. From a huge mass of recipes, I chose for you the simplest and most delicious - such caviar could only be tasted in my grandmother's kitchen, a purely homemade, time-tested recipe. The dish is airy, juicy and very fragrant.

What we need:

• Young zucchini "from the garden" - 1.5 kg.
• Onions - two pieces (medium size).
• Carrots - two pieces (choose bright orange, sweet).
• Garlic - two cloves.
• Salt, red pepper, ground nutmeg - to taste.
• Tomato paste - about one tbsp. spoons.
• Dill.
• Vegetable oil.

Step 1

Grate zucchini on a fine grater or pass through a meat grinder and let stand for 30 minutes. Drain the juice that stands out (it can be added to any broth or even sent to freeze). Stew zucchini in its own juice for 30 minutes.

Step 2

Finely chop the onion and carrot (chopping the onion, three carrots). Fry the onion until golden, then add the carrots and fry again.

Step 3

We strain the stewed squash mass (if the juice has separated) and mix with fried vegetables. At this stage, the caviar needs to be salted. If you do this after adding tomato paste or before draining the juice, you can make a mistake. For those housewives who prefer iodized salt, salt at the very end.

Simmer vegetables for 5 minutes.

Step 4

We lay grated garlic, finely chopped dill, spices, tomato paste. After the vegetables are stewed, we take a sample. If you like small pasty caviar - beat the mass in a blender or scroll in a meat grinder with a fine mesh.

This caviar is especially tasty cold - when all the flavors are mixed and properly infused.

Bon appetit and successful experiments!

On a note! Caviar from boiled or fried zucchini, which is better? The first is more dietary and low-calorie, and the second is more delicious.

Zucchini caviar - a lazy recipe

Zucchini caviar is a well-known, popular, tasty and healthy dish. You can cook it quickly enough, without tedious cutting of ingredients and long frying.

For two kg of zucchini you need:

• 300.0 gr. tomato;
• 150.0 gr. Luke;
• 150.0 gr. carrots;
• 150.0 gr. pepper, vegetable sweet;
• 100 ml. oils;
• 50.0 gr. flour; salt.

Let's start cooking

1. Scroll all vegetables for lazy zucchini caviar in a meat grinder: zucchini; tomatoes; pepper; carrot.

2. Finely chop the onion and fry in oil until a light golden hue appears.
3. Put the onion in the vegetables and move.

4. Put everything in a saucepan and heat until boiling. Reduce heat and cook lazy zucchini caviar for about 50 minutes.
5. Add salt. Peppers can be added if desired. Cook for about a quarter of an hour. Pour in the flour. and after 6-7 minutes the caviar is ready.

If she was preparing for the winter, then fill a glass jar with hot caviar, put a few drops of vinegar on the lid and twist the jar with caviar. Turn upside down, cover with a blanket and keep to cool. If lazy zucchini caviar is cooked for food, you can add garlic, herbs to it and refrigerate.

Zucchini caviar - cooked in a slow cooker

Everyone who “lives” in the kitchen, such an assistant as a slow cooker, I offer this simple recipe.

To prepare squash caviar for two liters, take:

• parsley,
• salt,
• 9% vinegar
• 50 milliliters of vegetable oil,
• five cloves of garlic
• two medium bulbs
• two tomatoes,
• one carrot
• two bell peppers
• 700 - 800 grams of zucchini.

How to cook zucchini caviar in a slow cooker:

Wash, peel and cut all vegetables into small pieces. In a separate bowl, chop the herbs and garlic. Whisk the vegetables, with the exception of garlic and herbs, with a blender, and then transfer them to the multicooker bowl. Salt the vegetable mixture, lay out the greens with garlic. Cover with a lid, turn on the “Extinguishing” mode and leave to cook for exactly an hour.

Transfer the caviar to jars, add one tablespoon of vinegar to each. Roll up, leave the jars upside down for a day, covering them with towels. Store such an unusual caviar in a dark place.

Squash caviar with mayonnaise - blanks for the winter

Vegetable caviar in the winter months helps out many housewives. It can become an appetizer, a side dish, and even a product that is suitable for a sandwich. An inexpensive product in its benefits is not inferior to many dishes - such vegetable caviar contains many vitamins and a minimum of calories.

So, you take out such a jar of home-made caviar from home “bins”, put hot potatoes on the table, maybe you already have ready or no less appetizing and of course fresh bread. And then you realize that the day has passed, everything is fine, your friends and relatives are next to you and now you can calmly, eat deliciously and relax.

What am I for? If you prepare zucchini caviar for the winter according to this recipe, you will always be ready to receive guests and not bother about what to treat them to. All lunches or dinners will be held in an easy and relaxed, rather homely atmosphere. And do not believe the caviar from zucchini will play an important role in this process. Comments about “how delicious everything is” will be directed in your direction.

Ingredients:

• Three kilos of zucchini (already peeled).
• 0.5 kilo carrots (peeled).
• 350 grams of bell pepper (also freed from seeds).
• 150 grams of hot pepper or to taste (remove the seeds).
• 10-12 cloves of garlic.
• 250 grams of mayonnaise.
• 250 grams of tomato paste.
• 100 ml refined oil.
• Five dessert spoons of sugar.
• 1 dessert spoon of salt.
• One coffee spoon of black fine pepper.
• One coffee spoon of 70% acetic acid.

Scroll the zucchini in a meat grinder through the smallest grate. Put them in a large saucepan (basin) and put on fire. While everything else is cooking, the zucchini will stew a little, and moisture will evaporate from them.

Then add peppers, carrots and hot peppers scrolled in a meat grinder. Simmer for thirty minutes and add fat mayonnaise, tomato paste, refined oil, granulated sugar, salt, ground pepper.

Simmer for another 40 minutes, with the lid closed, otherwise the whole kitchen will get dirty. Add garlic, it can also be scrolled in a meat grinder. Simmer for five minutes, remove from heat.

Take a blender and turn everything into a homogeneous mass right in the pan. Put it on fire again, pour in the vinegar and after a couple of minutes put it in pre-prepared jars.

Sterilize 0.5 liter jars for 20 minutes. Close with lids.

Zucchini caviar with mushrooms

To prepare zucchini caviar with mushrooms for three liters, take:

• three hundred milliliters of vegetable oil,
• a small spoonful of citric acid,
• salt, sugar,
• five peas of allspice,
• three cloves of garlic
• a bunch of parsley and dill,
• 500 grams of onion
• kilogram again,
• 500 grams of carrots
• 1.5 kilograms of zucchini.

How to cook zucchini caviar with mushrooms

Pour the mushrooms with cold water, boil, drain the water, rinse them and boil them again in clean water for twenty minutes. After that, fry in a small amount of oil for 15 minutes.

Peeled zucchini cut into cubes, simmer until tender in oil. Grate the carrots and also fry. All vegetables must be fried and stewed separately from each other. Chop the onion and also fry, then chop the herbs and garlic.

Mix all the fried vegetables and twist them together with mushrooms, then place the caviar in a heat-resistant bowl. Add greens, spices and garlic to the caviar, lightly sprinkle with sugar and salt the caviar, pour in the remaining oil, put on fire, and after boiling, make it to a minimum, add citric acid. Continue cooking for at least ten minutes.

Transfer the finished caviar to jars, after rolling, leave it upside down for a day, covered with a large towel.

Homemade caviar from zucchini - like in childhood (video recipe)

In my opinion, this is a very good option for preparing this dish. Worth a try!

Cooking at home, zucchini caviar is not difficult and you naturally will not add any special additives. This suggests that the composition of the store product will also be extremely short and natural. All that should be included in it is the zucchini themselves, tomatoes (or tomato paste), carrots, salt, sugar, spices and vegetable oil - properly cooked zucchini caviar does not need flavors and other “chemistry”. By the way, there is no place for preservatives here either - long-term storage is provided by pasteurization or sterilization.

The main thing in this product, of course, is the taste, but you need to meet it by the clothes. If you decide to buy caviar in a store, do not take the first one that comes across from the shelf, especially if it is rolled up in a metal can. what's inside is unknown. It is better to consider the option in a glass container - everything is visible.

The correct squash caviar is a pleasant light brown color, although the color is difficult to convey in writing .. If the caviar is more orange, this suggests that, in addition to zucchini, some vegetables, pumpkin or carrots were added to it. A reddish tint - probably a bit too much tomato paste. This naturally does not affect the usefulness or correctness of cooking, there are different recipes, but the taste, according to experts, is getting worse.

But if there is water on the surface, then it is better not to take the product at all. This is a sign that it is made not from fresh, but from frozen zucchini.
Before you put the jar in the basket, give it one more test. If you turn the jar upside down, the caviar should drain slowly, which means that there are enough natural vegetables in it. And if too quickly, it will indicate an excess of water. However, in order to save on vegetables and at the same time give the product the necessary density, some manufacturers add flour or starch. Therefore, after completing a visual inspection, it is worth starting to carefully study the label.

Read useful!
What else, besides the composition, will the label on the jar of squash caviar tell about? Manufacturing date. Caviar produced in late summer - early autumn is made from vegetables grown in the open field, and not in a greenhouse, and therefore is more tasty and healthy.

Lose weight with zucchini caviar

To the joking question “What to eat to lose weight? There is a very serious answer - zucchini caviar. It helps to get rid of edema, improves the functioning of the gastrointestinal tract and speeds up the metabolism, which contributes to weight loss. Its calorie content is only 97 kcal. This is not much more than a dietary vegetable salad. In addition, zucchini caviar contains B vitamins, ascorbic acid, potassium, sodium, magnesium, phosphorus, so that its regular use helps not only to gain a slim figure, but also improve health.

Storage conditions for caviar from zucchini - a guarantee of freshness

Zucchini caviar is stored in a closed jar for two years. True, at temperatures from 0 to + 20C. So in winter this product can be kept on a shelf in a closet, but in the summer it is better to “relocate” it to the refrigerator. Alas, in stores such conditions are not always observed, so it is better to buy caviar that was made no earlier than 4-5 months ago - during this time it certainly will not have time to deteriorate.

So let's sum it up!

All recipes are meant to please you, they are tried and tested and worthy to be cooked and eaten.

Zucchini caviar is a dish that cannot be spoiled. Try adding your favorite vegetables (bell peppers, eggplant, beets, tomatoes instead of pasta), mushrooms, grated apple.

Change the spices - each time you will get a new taste. Remember the ingredients. Perhaps this is how you will invent your own, branded, homemade recipe for delicious zucchini caviar.

Bon appetit and successful experiments! Good luck and all the best!

What can be compared with ordinary squash caviar? In the summer, here is somehow food and food ... and in winter, when a blizzard howls outside the window and meter-long snowdrifts like we have in Siberia, nothing more than a red sun in a plate! You look at it - summer is immediately remembered, bird chirping, bright multi-colored flowers, the smell of mowed grass, and you understand right away - there will also be a holiday on our street, and we also walk around with flags!

So, our task today is to cook red zucchini caviar, or maybe not very red, but easy to prepare and definitely tasty, so you will lick all your fingers.

The main component in this dish is, of course, zucchini, but everything else is according to our desire and discretion - the taste and color, as they say, who and what they like. There are many recipes, fly in and choose!

Despite the fact that ancient Mexico is still the birthplace of zucchini, all they knew how to do there was to click seeds from them. The Europeans, having brought them to themselves, guessed to fry and soar. Well, caviar is our original Russian invention! In the thirties of the last century, it appeared and was taken into service by the state, so much so that all the shelves in the shops were filled with it. But our hostesses, well done, learned how to make themselves and turned an ordinary snack into a true masterpiece, with many culinary delights. What I especially like about zucchini caviar is that zucchini go into it ripe, large and ripe.

Trace elements and vitamins in such a preparation are a whole carriage and a small cart, quite a bit of kilocalories, few sugars. Therefore, this product is suitable for everyone - ulcers and teetotalers, diabetics and those suffering from constipation, those who want to lose weight and those who do not mind gaining weight.

To prepare this wonderful dish for the winter, we don’t need so much, a stove, a thick-walled pan or a high roasting pan, a frying pan, ideally a food processor is more powerful, but if not, we’ll get by with a meat grinder or even a hand grater, a sharper knife, and a little patience.

First, we will try simpler recipes, gradually complicating and supplementing them with new ingredients and techniques.

The most delicious caviar from zucchini for the winter - you will lick your fingers recipe

The most delicious is usually the simplest, this is an axiom! Then, when you get bored, you start to complicate and come up with something new. So let's start with a simple one.

• one zucchini, two kilograms in weight,
• five medium carrots
• bulbs also 5, large,
• glass of tomato paste
• a glass of vegetable oil
• salt, table spoon with top,
• half cup sugar
• vinegar essence teaspoon.

Wash vegetables, peel, dry on a towel.

We put the brazier on the fire, pour in a third of the oil and spread the carrots grated on a coarse grater to fry. Lightly fry and put in a separate container.

In the brazier, another third of the butter and zucchini, cut into cubes or also grated on a coarse grater. Lightly fry and in a container with carrots.

The next turn of the onion, cut into a large cube and the last third of the oil. Also light roast.

We cool and chop the whole mass with a knife in a food processor into dust, well, or crank it through a meat grinder with a fine grate a couple of times.

We put it in a large saucepan, add sugar, salt, tomato paste and simmer over low heat under a tight lid, stirring occasionally, for about an hour.

Ten minutes before readiness, enter vinegar essence.

Arrange immediately in sterile jars and roll up. turn over and under a fur coat. Until completely cool.

Cheap, tasty and healthy!

This recipe is one of my favorites. For its execution, we also need an oven.

• medium sized zucchini
• half a kilo of tomatoes
• sweet pepper yellow 6-8 pieces,
• carrots, two large,
• onion 4 pieces,
• two tablespoons of sugar
• salt two teaspoons with top,
• ground pepper, to taste.

Cooking.

1. Wash, peel and chop the vegetables, remove the seeds from the pepper.
2. All on a sheet and in the oven. Bake at 180 degrees until brownish burns appear.
3. Cool and chop into dust in a food processor or crank through a meat grinder.
4. Put in a large roasting pan, add oil, salt, sugar, ground pepper and simmer over very low heat for 30-40 minutes.
5. Arrange in sterile jars and roll up.
6. Cool upside down under a fur coat.

Be sure to store in the refrigerator or cold cellar. The recipe is without vinegar and lemon, which means that additional cold preservation is needed.

Zucchini caviar for the winter with mayonnaise and tomato paste - You will lick your fingers

For this recipe, young zucchini are taken in milky ripeness.

• five half-kilogram zucchini,
• five large onions
• good tomato paste half a glass,
• mayonnaise 200 gram pack,
• half a glass of sugar
• salt a tablespoon.

Cooking:

1. Wash the onion and zucchini, peel and dry on a towel.
2. Pass through a meat grinder with a fine grate.
3. Put the resulting mass in a brazier and simmer over the smallest fire for an hour.
4. Add all other ingredients, mix thoroughly and simmer for another hour.
5. We lay out immediately in sterile jars and roll up. Flip and cool under a fur coat.

The recipe is simple, just wait a long time until it is stewed. The result is very good. Delicious on fresh bread and with tea. You can thinly spread butter under caviar on bread.

Zucchini, carrots. tomatoes, onions and peppers in this appetizer are cut into small cubes or chopped on a coarse grater into cubes. Each vegetable, when properly processed, retains its unique taste.

Tomatoes must be blanched and the skin is removed from them. To do this, you need to make a superficial cross-shaped incision on the bottom of them and lower them into boiling water for a few seconds. Catch with a slotted spoon and remove the skin.

We take ripe vegetables, but elastic, otherwise it will not work to cut them beautifully.

• zucchini 1 kg,
• tomatoes 0.3 kg,
• sweet pepper 3pcs,
• onion 0.3 kg,
• pepper 0.2 kg,
• carrots 0.3 kg,
• garlic 1 head,
• a little greens - parsley, dill, basil,
• salt a tablespoon.

Cooking:

1. Wash, peel and cut vegetables, all separately.
2. Fry the onion with chopped garlic in a roasting pan until golden brown, and add the carrots. Lightly fry everything.
3. Add tomatoes and peppers and simmer until half cooked for about 10 minutes.
4. Add zucchini, greens, finely chopped, salt and simmer until fully cooked for 40 minutes over low heat, stirring gently.
5. We spread it in sterile jars, roll it up, turn it over and under a fur coat.

Very tasty and flavorful appetizer!

Snack for the winter - zucchini caviar with tomatoes and peppers

Prepared in one go and eaten in one go too! On a piece of bread and with any dish for a bite.

• zucchini 2 kg,
• onions, tomatoes, carrots, peppers per kilogram,
• salt 2 tablespoons with a small top,
• sugar glass,
• vegetable oil glass,
• vinegar essence one tablespoon.

Cooking:

1. Wash and peel the vegetables and remove the seeds from the peppers.
2. Chop zucchini, peppers, carrots, onions in a food processor into small crumbs and put in a large cauldron.
3. Grind the tomatoes in the same place into a homogeneous puree. Pour into a cauldron.
4. When it boils, reduce the heat to a small one and add vegetable oil, sugar and salt to the mixture.
5. Simmer for an hour and a half, allowing the water to evaporate.
6. Ten minutes before readiness, we introduce vinegar essence.
7. We lay out the banks and roll up. Turn over and under a fur coat.

In winter, relatives and friends will appreciate it with a bang!

How to cook delicious zucchini caviar in a Redmond slow cooker simply and quickly

The multicooker is good because it will not burn, even if we are sitting in Odnoklassniki at that time. Too bad it's small.

• zucchini per kilogram
• 1 large carrot,
• garlic 5 cloves,
• vegetable oil half a glass,
• bow 2pcs,
• tomato paste 3 tablespoons,
• sugar 2 tablespoons,
• pepper to taste
• salt 1 tablespoon.

Cooking.

Wash everything thoroughly, clean, dry on a towel. Chop the vegetables in a food processor and place in a bowl. Add the rest of the ingredients and mix. Set the extinguishing mode and simmer for an hour and a half. Divide immediately into sterile jars and roll up. Turn over and leave to cool under a fur coat.

Bon appetit in winter!

A simple recipe for caviar from zucchini through a meat grinder - Video

A very simple and quick recipe. With which even a novice housewife will cope. With bell pepper, tomato paste, garlic, red pepper and vinegar. Grind all the ingredients through a meat grinder.

It turns out excellent caviar - a great snack for the winter!

A few more recipes for harvesting for the winter - you will definitely like it:

1. Pickles

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

Of course, this recipe will take a lot of time, but it's worth it!

• one and a half glasses of vegetable oil, we measure it right away and this is a nome for everything - for frying separately and the rest in a common pan,
• peeled zucchini 3 kg,
• onions and carrots peeled per kilogram,
• garlic head,
• one and a half tablespoons of sugar salt,
• 2 heaping tablespoons of tomato paste,
• A teaspoon of vinegar essence.

Cooking:

1. Wash, clean, weigh everything.
2. Vegetables, except for garlic, are separately passed through a meat grinder and sautéed in a pan with the addition of sunflower oil. Saute means to lightly fry until translucent and softened. No burns and brown crusts!
3. Beat them separately in a food processor until you get a homogeneous fluffy mass.
4. Pour everything into a common saucepan, knead and set to simmer under a tightly closed lid over low heat for about forty minutes.
5. We put the rest of the oil, salt, sugar, tomato paste, vinegar in a saucepan and mix thoroughly.
6. We spread the garlic, crushed through a press. Stir and simmer for another 15-20 minutes.
7. We cork the finished caviar without delay into sterile jars, turn it over and cool under a fur coat.

Here it turns out exactly what we ate in childhood from tin cans - the recipe You will lick your fingers!

Recipe without sterilization for the winter

This recipe with the addition of citric acid is for those who do not like vinegar at all.

• zucchini two kilos,
• carrot. sweet peppers, tomatoes and onions per pound,
• 4 garlic cloves,
• half a glass of vegetable oil,
• a quarter teaspoon of lemon, pre-soaked in two tablespoons of water,
• sugar two tablespoons
• salt a tablespoon.

Cooking:

1. Vegetables are washed and peeled, passed separately through a meat grinder.
2. Vegetable oil is poured into the cauldron and the onion is fried first until golden brown.
3. Tomatoes are laid out and fried along with onions.
4. All other vegetables are added, and the mass is brought to a boil.
5. Add the rest of the ingredients except lemon and garlic and simmer for 50 minutes.
6. We introduce lemon and garlic, mix thoroughly and simmer for another ten minutes.
7. Well, as always - immediately in sterile jars, roll up, turn over and under a fur coat.

Quite edible and delicious!

Zucchini caviar for the winter with garlic and green apples - recipe You will lick your fingers

And green apples... A little extravagance in the end doesn't hurt.

• two medium zucchini
• 4 large tomatoes,
• apples 3 pieces,
• a couple of carrots
• 2 bulbs
• vegetable oil half a cup,
• ground black pepper to taste,
• table spoon salt
• small bunch of parsley
• half a teaspoon of vinegar essence.

Cooking:

1. Wash, clean, remove seeds.
2. Everything and greens too, crank through a meat grinder and put in a cauldron.
3. Mix with the rest of the products and simmer for an hour.
4. Immediately cork in sterile jars and set to cool upside down under a fur coat.

Delicate and spicy, a little unusual!

How to cook the most delicious zucchini caviar for the winter: tips and rules

There are no special secrets in cooking zucchini caviar, because no matter how you do it, it will still be delicious!

And there are only two rules:

1. We sterilize jars and lids in advance, because you need to lay out immediately when ready.
2. The less preservatives in the form of vinegar or lemon, the longer the heat treatment.

Bon appetit and great achievements in the kitchen!

Good afternoon, dear readers!

Autumn is good with lots of vegetables. Avid gardeners always have a lot of zucchini. Ripe zucchini can be stored for a long time, but not every city apartment has a place for this.

Russian women are practical, we have adapted to cook caviar from zucchini for the winter. There are many recipes for caviar among housewives. Zucchini in combination with spices, onions, carrots, and tomatoes give the workpiece a unique taste.

The best recipes for zucchini caviar for the winter

How many housewives exist in the country, so many recipes can be found. Each strives to bring something of its own to the process of preparing a winter harvest. Hence the many recipes, each of which is good in its own way. Consider the best and take them into service.

There are people who add mayonnaise everywhere, this recipe is for them. In it, for cooking and enhancing the taste, in addition to mayonnaise, you need tomato paste. Caviar, cooked with love, is not inferior to the taste of store-bought, usually surpasses it. Give this recipe a try for sure.

Ingredients:

• ripe zucchini without peel - 2 kg;
• turnip onion - 500 g;
• 250 g pack of mayonnaise;
• 200 g jar of tomato paste;
• vegetable oil 5 tbsp. l or 80 ml;
• table vinegar 9% - 6 tsp;
• washed, peeled carrots - 1 pc, about 200 g;
• sugar -1 tbsp. l with a small slide;
• paprika - 1 tsp;
• salt -2 tsp;
• ground black pepper - ½ tsp.

Cooking:

We start the process with dishes, prepare: pans for frying vegetables, pots for boiling caviar. It is better if both are with a thick bottom. Vegetables will be evenly cooked (fried), the quality of caviar will be higher.

First you need to peel and grate the carrots. A large grater will do. You can immediately start frying carrots over low heat. At this time, peel and chop the onion into cubes, pour into the pan to the carrots and simmer them for 5 minutes, or a little more. Vegetables should not burn when frying.

Peel the zucchini from the peel and the inside with seeds. Chop into cubes of any size. Pour them into a saucepan, salt a little and simmer for a few minutes over low heat. After the juice from the zucchini comes out, add the fried vegetables to the pan, mix and leave to stew for 2 hours. Stir vegetables occasionally.

When 1 hour 30 minutes have passed, pour the liquid ingredients into the pan: oil, pasta, mayonnaise. After 20 minutes, spices are used: vinegar, pepper, paprika. After 2 hours, the caviar is ready. Take a blender, chop the vegetables to a tender consistency, boil again and remove from the stove.

We lay out hot caviar in ready-made, sterilized jars. We cover the jars with already boiled lids. If the jars are not stored in the refrigerator for a long time, the workpiece can not be sterilized.

For long-term storage, sterilization is required. Banks of small volume are sterilized for 15 minutes.

After that, all jars need to be rolled up and cooled. Send them for storage in the cellar or on a shelf in the refrigerator.

Caviar with tomato paste through a meat grinder

Tomato paste in combination with zucchini gives the cooked snack useful properties. Eating caviar will benefit health.

Ingredients:

• onion - 500 g;
• zucchini - 1.5 kg;
• tomato paste - 2 tbsp. l;
• garlic - 3 cloves;
• carrots - 500 g;
• vegetable oil - 6 tbsp. l;
• medium salt without additives −1 tbsp. l;
• sugar - 0.5 tbsp. l;
• table vinegar 9%;
• ground black pepper - ⅓ tsp

Cooking:

Wash vegetables well, peel and prepare. Carrots are worth chopping. Chop the onion in any way: cubes, straws, as it is more convenient. Peel the skin from the zucchini, cut out the seeds and cut into pieces of any size.

All vegetables must be stewed. Simmer in turn or immediately in two pans. In order for vegetables: zucchini, carrots, onions not to burn, pour oil into the pan (2 tbsp. L).

The time for stewing zucchini is 15 minutes. The zucchini becomes soft towards the end. Onions and carrots are more convenient to fry separately. It's much faster and the vegetables don't burn.

You can mix all the vegetables when the zucchini, onions and carrots are soft. To grind them, you need a meat grinder. It can be electric or manual. The type does not matter. The crushed mixture should be poured into a saucepan.

Cover the pot while simmering. Salt, sugar add immediately. Simmer vegetables for at least 20 minutes. Do not open the lid of the pot while simmering. Stir the caviar during cooking with a wooden spatula.

Add garlic, pepper, pasta and table vinegar after 20 minutes. Continue to stir and simmer the caviar for another 20 minutes. After this time, you need to take an immersion blender and chop the vegetables.

The caviar is almost ready. Return the pan to the stove and boil the puree mass for another 20 minutes, then pour it into clean, sterile jars.

Close the jars with tires and lower them into the cellar. In the cellar, caviar prepared in this way is stored for about a year.

With many diseases, fried foods are prohibited. Dietary caviar, cooked without frying, is suitable even for sick people. To cook it, you need a meat grinder of any type.

Ingredients:

• turnip onion - 500 g;
• sugar - 3 tbsp. l;
• carrots - 1 kg;
• zucchini - 3 kg;
• vegetable oil 0.5 l.

Cooking:

Diet preparation is prepared quickly. Part of the time will be spent on preparing vegetables. They must first be washed, dried and cut into arbitrary pieces. The resulting pieces should pass into a meat grinder.

Pour the chopped vegetables in a meat grinder into a saucepan with a thick bottom. Sugar, sunflower oil and salt should be added to the vegetables and mix well. Bring the mixture to a boil while stirring, then, reducing the power, cook for an hour.

Boil the caviar for another 20 minutes, do not forget to add tomato paste to the pan. Stew vegetables with it for at least 20 minutes. While the workpiece is on the stove, you need to prepare clean, sterilized jars and lids. Pour the caviar into jars, cork them and put them in storage.

Those who like the taste of industrially prepared caviar according to GOST can use this recipe. Older housewives claim that this is exactly the taste of the “Soviet” store-bought caviar. The content is simple and easy to remember. Cooking is even easier.

Ingredients:

• half a large onion or one medium size;
• medium-sized carrots - 1 piece;
• Bulgarian yellow pepper - 1 piece;
• medium zucchini -1 piece;
• vegetable oil;
• tomato paste - 2 tbsp. l.

Cooking:

Vegetables, excluding carrots, should be peeled and cut into small pieces. It is preferable to grate carrots on a coarse grater. To stew vegetables, you should take a large-diameter frying pan, first pour sunflower oil into it, then pour chopped vegetables.

Mix everything and simmer for at least 20 minutes. Add the tomato paste to the softened vegetables and mix well. Simmer another 15 minutes.

You will need a blender to make the caviar according to GOST, that is, homogeneous, as crushed as possible.

Ready-made, like store-bought, zucchini caviar is stored in the refrigerator for a short time. It can be an excellent side dish for second courses or a filling for hearty morning sandwiches.

When a mountain of zucchini lies in the pantry, any hostess has a reasonable question. How easy, quick and tasty to cook caviar from them. Since there are a lot of vegetables, the volume of preparation will be large, and it will take only 60 minutes to cook.

Ingredients:

• zucchini without peel and seeds - 6 kg;
• carrots - 3 kg;
• onion - 1.5 kg;
• tomato paste - 500 ml;
• medium salt, not iodized - 6 tbsp;
• sugar - 15 tbsp. l;
• vegetable oil - 3 tbsp.

Cooking:

First of all, you need to wash the vegetables in running water, peel them, chop them, grate the carrots. We cut the zucchini into cubes, the onion into half rings. We take a thick-walled pan (large) and pour all the vegetables into it.

We stew everything, slowly, for 40 minutes. In order for the chopped vegetables not to burn, you need to add 1 tbsp. water. After 40 minutes, we discard the stewed vegetables in a colander. This is necessary in order to drain excess liquid.

Return the vegetables from the colander to the pan, puree them with a blender, then add to the vegetable mixture:

• oil
• pasta
• sugar

Caviar, albeit without vinegar, will be stored for a long time. Vegetable oil will serve as a preservative.

Sterilize jars for harvesting. Spread the caviar and roll up.

This simple recipe is for women who are on a diet and do fitness. It is very easy to prepare and, most importantly, very fast. The recipe is with garlic, so the health benefits are double. The caviar turns out to be quite spicy, because we cook it with pepper.

Ingredients:

• zucchini - 1 kg;
• tomatoes - 2 pcs;
• bell pepper - 3 pcs;
• onions - 2 heads;
• tomato paste - 2 tbsp. l;
• garlic - 5 cloves;
• vegetable oil - 3 tbsp. l;
• carrots - 2 pcs;
• salt;
• ground black pepper;
• dill.

Cooking:

Cooking in a slow cooker is a pleasure. Pawned the products, chose the mode and go about your business. Therefore, the recipe for caviar in a slow cooker without mayonnaise is one of the easy recipes.

First cut into cubes

• carrot;
• zucchini;
• peppers.

Dump the whole bowl, mix. Pour pepper, dried dill, salt. On the multicooker, set the extinguishing mode. Cooking time 1 hour. By the end of this hour, chop the tomatoes, garlic and add to the vegetable mass.

On the multicooker, find and set the “cooking” mode, set the caviar cooking time to 1 hour. After turning off the multicooker, remove the bowl from it. Cool the contents and grind with a blender. Arrange the workpiece in sterile jars and put them away for storage.

Sterilization of blanks extends the service life. Let's try to cook a recipe without sterilization. His whole trick is in the phased stewing of vegetables. Vegetables, as usual, clean, wash, cut. The number of vegetables for caviar will be considered below. The output of the finished product is three cans of 0.5 liters.

Ingredients:

• zucchini - 1.2 kg;
• onion - 300 g;
• Bulgarian pepper - 150 g;
• carrots - 300 g;
• tomato paste - 70 g;
• garlic - 3 cloves;
• vinegar 9% - 4 tbsp. (taste);
• sugar - 1.5 tbsp. (taste);
• salt;
• pepper;
• vegetable oil.

Cooking:

You will need a large diameter saucepan. We pour vegetable oil to the bottom. While the oil is heating, chop the onion into cubes and pour it into a cooking container. While the onion is stewed for 5 minutes, cut the carrots into strips and send it to the saucepan.

We cut the pepper and send it after the carrots. After 10 minutes, you need to lower the zucchini. By this time, it needs to be cleaned and cut into cubes. Vegetables along with zucchini, salt, pepper should be simmered for 15 minutes.

Next comes the pasta. Stew the caviar with it for 15 minutes and the workpiece is almost ready. Move the saucepan off the stove, pour all the sugar into it, add the right amount of vinegar, stir, simmer for 10 minutes. Pour the blank later into clean, sterile jars.

Recipe without vinegar

This recipe is very simple, it is suitable for people with a sick stomach because it is prepared without vinegar.

Ingredients:

• zucchini (2 kg);
• carrots (1 kg);
• sweet pepper (1 kg);
• tomatoes (1 kg);
• garlic - 3 heads;
• salt (1 tbsp. l);
• sugar (2 tbsp. l);
• ground black pepper;
• vegetable oil.

The output should be at least five cans of 0.5 liters.

Cooking process:

We begin the process of preparing caviar with the processing of zucchini. First you need to remove the peel and seeds, cut the pulp into cubes, scroll in a meat grinder and put in a sieve. Grind the peeled onion in a meat grinder too.

In the meantime, heat the pan, add oil, put all the onion and start frying. Cut the pepper into cubes, fry, put in a colander to drain the fat. Pour boiling water over the tomatoes, remove the skin, finely chop and put to the vegetables.

Put vegetables in a saucepan. There also pour 0.5 tbsp. oil and simmer for an hour. Then add all the spices, except garlic, mix, simmer for half an hour. Pour in the garlic, then simmer the caviar for another 30 minutes. Stir all the time.

Store blanks in sterile jars in the refrigerator.

For storage for a long time, you can prepare a blank with vinegar using this particular recipe. At the end, add vinegar essence 0.5 tsp.

Caviar "Lick your fingers"

It is by adhering to this recipe that you can easily cook tender, tasty caviar. She will look beautiful, yellow, elegant. And the taste is always amazing.

Ingredients:

• 1.5 kg of zucchini;
• 750 g carrots;
• 400 g of onion;
• 1.5 st. l tomato paste;
• 150 ml vegetable oil;
• 3.5 st. l sugar;
• 1.5 st. l salt;
• 0.5 tsp pepper;
• 0.5 tbsp of water.

Cooking process:

We clean the vegetables and wash them thoroughly. Dice zucchini, onion. Three carrots on a grater. We put the saucepan on the fire, heat it, pour water into it, pour vegetables into it. From the moment of boiling, simmer for 40 minutes. To excess glass liquid, the vegetable mass must be thrown into a colander.

When the liquid drains, return the vegetables to the saucepan. Pour all the spices into it and continue to simmer the caviar for 15 minutes, stirring constantly. After that, the workpiece is laid out in jars, which are scalded in advance with boiling water and heated in a microwave oven. Banks roll up, put under a "fur coat" for a day. Cooled jars can be lowered into the cellar or put in the refrigerator.

Delicious zucchini caviar, the taste of childhood - video

From a large number of recipes, you can choose one, cook on it a tasty and healthy preparation for the winter. Caviar cooked in compliance with all the rules will be stored for a long time and retain its taste until spring. A jar of delicious contents will come in handy when guests are on the doorstep or just too lazy to cook.

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.

14. Home-cooked caviar turns out tasty and fragrant, it can be spread on bread or served with potatoes, it will also be delicious.

Zucchini caviar according to GOST USSR (recipe for the winter - you will lick your fingers)

I suggest watching a video on how to cook your favorite squash caviar for the winter - originally from the USSR according to GOST. This caviar is like store-bought caviar from childhood, incredibly tasty. Let's watch and prepare.

I wish my friends that this season pleases you with delicious and healthy preparations.