Zucchini caviar fingers. The best recipe for zucchini caviar with mayonnaise

Hello my lovely hosts. Don't miss the chance to stock up various snacks, salads and pickles from vegetables. Be sure to scroll through our section at this link: (there are the best recipes). In past issues, we considered (simply, real jam!).

And today, we continue the theme of delicious zucchini preparations, and to your attention the simplest and best recipes. Please choose...

The dish can be prepared from various products, however, it must include zucchini and tomatoes, but the latter can be replaced with purchased or homemade tomato paste.

Good news for those who are losing weight, zucchini caviar contains a minimum of calories, so it can be included in daily diet no limit. It will not cause any harm to the figure.

So, let's begin…

Zucchini caviar for the winter - you will lick your fingers!

Do you like store-bought zucchini caviar? If yes, then you can cook it yourself. The lunch will be even tastier. This recipe allows you to make a blank in a short time.

Ingredients:

• 1.5 kg of peeled zucchini.
• 250 gr carrots.
• 150 gr canned tomato paste.
• 250 gr onions.
• 100 ml sunflower oil.
• 3 cloves of garlic.
• 1 tbsp 9% vinegar.
• Sugar, salt, pepper to taste.

Step by step cooking

Thoroughly wash the zucchini, peel them from the skin. If there are large seeds, and the core is very soft, then they must be removed. Cut the vegetable into random pieces. Young zucchini have a thin skin and dense flesh, so they are easy enough to wash.

Then chop onions and carrots. After that, the vegetables should be passed through a meat grinder.

Put thick-walled and enamelware with products on the stove, add vegetable oil odorless, stir and bring to a boil over medium heat. Switch to the minimum heat mode, cover with a lid and simmer for 40 minutes.

While the game is being prepared, you can start preparing the container. Jars can be steam sterilized for 5 minutes, and the lids can simply be boiled.

Remove saucepan from stove. To give the caviar a delicate structure, it is recommended to kill it with a blender. But this is not required.

Put the vegetables back on the burner, add to them tomato paste, which will give the dish not only a good color, but also a taste. Stir and wait until it boils, then add granulated sugar and edible salt. You can add red and black pepper if you like. Cook for about 20 minutes with the lid ajar.

If you want to do more caviar you can increase the cooking time. 5 minutes before the dish is ready, add vinegar and chopped garlic to it. Arrange caviar in glass jars and roll up with sterilized lids using a special machine.

The output is 1.5 liters of snacks. The workpiece must be wrapped, cleaned in a dark place. When it has cooled completely, it can be stored in a cellar, refrigerator or pantry at room temperature.

The best recipe for zucchini caviar for the winter through a meat grinder

One of the most delicious ways preparation of caviar for preservation. It is very important to prepare only fresh and ripe fruits.

Ingredients:

• 3 kg of zucchini.
• 1 kg of carrots.
• 1 kg of onions.
• Sunflower oil for frying.
• 2.5 tsp salt.
• 3 tablespoons of tomato paste.
• 1.5 tbsp 9% vinegar.

Cooking process.

Cut the zucchini into medium cubes. It is recommended to use only young fruits in which the seeds are still dairy. And if the vegetable is overripe, then it is recommended to cut out the entire middle, otherwise, they will give the caviar a bitter taste and will crunch in the mouth.

Caviar prepared in this way resembles the taste of zucchini appetizers, which were made in the USSR.

Onion clean, wash under running water, and chop into pieces or half rings, as desired.

Grate carrots on a medium grater. The pieces should look something like the image below.

Heat vegetable oil in a deep frying pan and fry all the vegetables separately. First, put the zucchini in a bowl. The lid must be covered. You need to simmer the vegetable for 30 minutes. When the fruits become soft, shift them into a deep bowl. Do not pour out the juice, as it will be useful for further preparation.

Send the onion to the empty pan. You also need to cook for half an hour, but you need to make sure that it does not burn. Transfer to a separate plate.

Carrot is hard vegetable, so it needs to be stewed a little longer, about 40-50 minutes.

When the vegetables have cooled down a bit, they need to be twisted through a meat grinder. First carrots, then onions, then zucchini.

It is important to note that a household blender is designed to work for 2-3 minutes, so do not get carried away, otherwise the device may burn out.

Prepare a heavy-bottomed saucepan so that the dish does not burn. Put it on the stove until it boils, then cook over low heat for 20-25 minutes. If you plan to store the workpiece at room temperature, then you need to cook it for about 45 minutes.

After this time, add salt, pepper if desired, canned tomato paste and 2 tablespoons of vinegar. Mix everything and cook for another 20 minutes. If stored in a warm place, increase the time to 45 minutes. At the end, add another 1 tbsp of vinegar. Wait 10 minutes and you can remove from the stove

Pour zucchini caviar into glass jars, which must first be sterilized. Roll up with a special key.

The output should be 3.5 liters of snacks. Cooking time is approximately 4.5 hours.

Zucchini caviar with tomatoes (instead of tomato paste)

This is one of the oldest recipes that has been used for many years. Products are recommended to be weighed already prepared. That is, they must be cleaned, cut the stalk from the tomato, remove the seeds from the zucchini. From the specified amount of products, 1 liter of caviar is obtained. You can add garlic if you like, but it can contribute to fermentation, as a result of which the appetizer will be spoiled.

Ingredients:

• 1 kg ripe zucchini.
• 300 gr fleshy tomatoes.
• 2 onion heads.
• 2 medium sized carrots
• 3 tsp sugar.
• 1 tsp salt.
• 60 ml sunflower oil.

Cooking method

Cut all vegetables into equal pieces. To begin with, divide the tomatoes into two parts. Heat the vegetable oil in a heavy-walled frying pan, and first fry the onion in it, it will be enough for 1 minute. Then add carrots and saute for about 3 minutes. Put the zucchini, and fry for another 5 minutes. All this can be done in a saucepan, but if it is enameled, non-stick and thick-walled, otherwise, there is a risk that all the vegetables will burn.

At the next stage of cooking, add the tomato halves. Salt everything and mix. Simmer with lid closed until fully prepared. After about 15 minutes, you need to take the first sample. During this time, the skin of the tomato should peel off, it must be removed. Readiness check on the carrot, as it needs more time.

Pass the stewed vegetables through a meat grinder or chop with a blender. Transfer everything to a bowl, add a small amount of granulated sugar, if desired, dry garlic. Mix well until a homogeneous mass is obtained.

To put on medium fire so that the caviar boils, then cook it for about 5 minutes on the minimum mode so that it warms up well. It is better not to leave the stove, and stir constantly so that it does not burn.

Advice! cook squash appetizer it is better in a tall saucepan, because after boiling, the caviar starts to shoot, and can splatter the entire stove and hostess.

You need to lay out the game in sterilized jars while hot. If you use a funnel, then it must also be boiled.

Cover the inverted jars with a blanket. Despite the simplicity of the recipe, the dish is very tasty.

Zucchini caviar with mayonnaise. simple recipe

Mayonnaise can be used to prepare squash blanks. In this case, the color of the caviar will be more delicate. This appetizer goes well with almost any meal.

Ingredients:

• 3 kg of peeled zucchini.
• 250 gr tomato paste.
• 250 gr mayonnaise.
• 5 cloves of garlic.
• 1 tbsp salt.
• 100 grams of sugar.
• 100 ml sunflower oil.
• 1.5 tablespoons of vinegar.

The process of preparing caviar

Send zucchini gruel to the pan, add pasta, mayonnaise, chopped garlic, vegetable oil, sugar and salt. Mix everything, put on the stove. When the vegetables boil, they need to be stewed for one hour.

About 5 minutes before the dish is fully cooked, you need to add vinegar.

That's all! Delicious caviar with mayonnaise is ready. Now it needs to be transferred to glass jars. The container can be sterilized by any convenient way: in the microwave, oven, dishwasher, boiling water.

Banks roll up, turn over and wrap. When the workpiece has cooled down, it is recommended to store it in a cool place.

The most delicious squash caviar

Consider another recipe for harvesting for the winter very healthy dish. If you make your own caviar at least once, you will never buy it in the store again.

Ingredients:

• 1.5 kg of zucchini.
• 0.5 kg of onions.
• 1.5 kg of carrots.
• 1 tbsp edible salt.
• 1 tsp sugar.
• 2 tbsp tomato paste.
• Vegetable oil.

Cooking procedure

If you have old zucchini, then you need to peel them, and also remove all the seeds. Cut fruit into squares.

Wash the carrots, peel and chop on a coarse grater. Transfer to a separate bowl and set aside for a while.

Onions, also need to be peeled, and cut into ¼ rings.

Put a cauldron or a frying pan with a thick bottom on medium heat. Heat up in a bowl sunflower oil and send zucchini into it. Simmer the vegetable until fully cooked with the lid closed so that it starts up the juice.

Saute the onion on the other burner. The main thing is not to get involved in the process. Vegetables should be cooked until translucent.

Carrots can be fried with onions or in a separate frying pan to speed up the cooking process.

When all the products are ready, they should be chopped in a blender.

Send chopped vegetables to a separate pan. Add salt, tomato paste, granulated sugar. You can add a couple of garlic cloves if you like. Mix all ingredients. Before putting the dishes on the stove, it is recommended to taste the caviar and, if necessary, add a little more table salt. After boiling, cook for about 5 minutes. If the caviar turned out to be too liquid, then you need to cook for another 15 minutes.

After that, the snack needs to be rolled up in a bank. Be sure to leave a little to enjoy the most delicate and pleasant taste.

As you already understood, there is great amount recipes that differ in composition and cooking time. If desired, fresh herbs and various seasonings can be added to zucchini caviar.

Our culinary habits are very closely intertwined with squash caviar. During the preparation period, the best where to process zucchini is to prepare caviar for the winter. Sometimes you want this delicious caviar so much that, it would seem, you are ready to give any money for it. Currently, store shelves are overflowing with jars of marrow caviar from various manufacturers, but not every one of them justifies the hopes placed on it.

That is why the best solution is to learn how to cook this yummy at home. Here we will reveal to you some of the best recipes for this caviar. To begin, consider wonderful recipe with tomato paste and mayonnaise. The seasonings and products used transform its taste and add a slight zest.

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

Cooking step by step:

Caviar with mayonnaise and pasta is ready, bon appetit!

You have never tasted tastier than this caviar, especially if you cook it yourself! Buen apetito! We also advise you to cook yourself no less tasty zucchini caviar simply with mayonnaise, read its recipe below:

Zucchini caviar with mayonnaise - the best recipe

Based on the rules traditional recipe By adding just a little mayonnaise, you can get even more tender and tasty caviar. The addition of these sauces makes the caviar a nice light color. Many people like this recipe because of the piquancy of the result.

We take the following ingredients:

Note to housewives: To keep caviar fresh on your table, pack it in small jars, so that you can eat the whole jar at a time.

Cooking method:

1. Peel the zucchini and remove the core from the seeds.
2. Cut into small pieces, the size of the neck of the meat grinder.
3. We pass the zucchini through a meat grinder, alternating with cloves, harvested garlic.
4. We flavor the twisted mass with vegetable oil.
5. Sugar, salt.
6. We add spices and, of course, do not forget the required amount - 70 ml. mayonnaise.
7. For caviar to become uniform consistency, simmer for 2 hours. 30 min. We add vinegar and sauce. We simmer for another half an hour.
8. We pack the caviar in jars and roll it up. Preservation is ready.

Let's move on to the next series of recipes for squash caviar through a meat grinder:

Zucchini caviar is an appetizer revered by many peoples of our vast country. Her recipe is passed down from mother to daughter. In addition to being highly nutritious this dish It is also rich in many vitamins and various minerals. Caviar is valued as common table, and on a diet because of its low calorie content.

A huge variety of recipes for squash caviar for harvesting for the winter is widespread. Some of them are prepared with a meat grinder. We bring to your attention the most delicious recipes here.

The main points in the preparation of caviar through a meat grinder

You should follow the rule to use young zucchini fruits in these recipes large size with not yet strong seeds and young thin skin.

The popularity of cooking squash caviar is due to its ease and does not take much time. All vegetables used in recipes are scrolled through a meat grinder. Stew until tender in a deep cauldron or pan. We send vegetables both fried and raw to the meat grinder.

In the preparation of zucchini caviar, the chef's hands are completely untied, as zucchini harmonize with almost any vegetables, seasonings and spices. It is this circumstance that allows the chef to show freedom in the recipe and at the same time there is practically no chance of spoiling the taste of this original snack. Cooking caviar is possible in a pan, in an oven, in a saucepan or cauldron, and even in a slow cooker, pressure cooker or bread machine.

Zucchini caviar for the winter through a meat grinder "Lick your fingers!"

You will definitely like this recipe! Thanks to the technology of passing all used vegetables through a meat grinder, unique taste. In addition, this method incomparably speeds up the process of cooking and stewing the caviar itself. You will spend a maximum of 1 hour on cooking. This recipe is very similar to the classic, but much simpler. Apart from great taste, in this recipe, the benefits of products are preserved and even your growing household will like this caviar! Try and enjoy!

Cooking caviar "Lick your fingers":

Required Ingredients:

• 1.5 kg of medium-sized zucchini;
• 250 gr carrots;
• 250 gr onions;
• 150 gr tomato paste;
• 3 large cloves of garlic;
• 100 ml of vegetable aromatic oil;
• 1 tablespoon of salt;
• 50 ml of 9% vinegar;
• 4 tbsp. l. Sahara;
• ground pepper (black or red) - to taste.

Advice to housewives on a note: In order to avoid wasting your time and spoiling a wonderful snack - squash caviar, use only sterilized jars for rolling it up.

Cooking caviar step by step:

1. We peel our zucchini, carrots and onions and cut them into pieces so that they pass into the meat grinder.
2. Having passed through a meat grinder with a fine grate put on, we add aromatic oil to the mass.
3. Bring to a boil in a saucepan, cover and simmer for 40 minutes.
4. We remove from the fire. If desired, to achieve a fine consistency, you can additionally puree with a blender or mixer.
5. Season with pasta, put sugar and salt.
6. We continue to simmer for 20 minutes with the lid ajar on the pan. Stir frequently so that it doesn't burn.
7. We put garlic, skipped in a crush or meat grinder. Add vinegar and continue to simmer with the lid ajar for another 5 minutes.
8. The dish is ready. We sterilize the jars, put the caviar in them. After wrapping the jars, let them cool. On jars, it is better to make a label “You will lick your fingers”, so that later you would not confuse it with caviar of other recipes. Store in a dark and cool place.

Below we will introduce you to another nostalgic recipe from the times of our grandmothers or the times of the USSR.

Caviar from zucchini for the winter through a meat grinder according to GOST

This recipe is for lovers of the good old "sovdepovskaya" shop caviar prepared according to GOST. Just try it and see for yourself that GOST cannot be compared with anything!

Note to housewives: When preparing zucchini caviar and other preparations for the winter, use a fire divider or dishes with a fairly thick bottom to avoid burning.

Recipe step by step:

1. We take young zucchini, wash and blot dry with a towel. Cut into cubes without peeling.
2. We clean the remaining vegetables. Finely chop the onions. Three carrots on a grater with medium honeycombs.
3. Heat the oil in a frying pan, preferably a deep one. Saute the zucchini until lightly browned. We connect the onion, carrot and zucchini. Stirring constantly, fry for 10 minutes. We turn off the fire.
4. We wash the greens and dry. We skip the vegetables from the pan into the meat grinder, after allowing them to cool. At the same time, we twist the greens.
5. Season the resulting mass with spices, put sugar and salt. Tomato paste is added. Mix the rolled caviar thoroughly, transfer to a thick-walled pan. Place the pot on the burner. Simmer 20 min. No matter what burns, stir constantly. We add vinegar and leave to languish for another 5-7 minutes.
6. We prepare sterile jars in advance. They must be dry. We pack hot caviar in jars. We cover immediately tin lids and close with the key. Turn over, put the lids down and cover with a thick blanket. We stand banks like this for at least a day.

This recipe for harvesting squash caviar is for those who want to surprise their family or guests with a dish in winter. own cooking, which also has incomparable notes of home cooking.

For this recipe we take following products and ingredients:

• ripe juicy tomatoes- 1 kg;
• acetic acid 30 ml;
• zucchini - 1 kg (not necessarily young);
• ground black pepper 5 g;
• carrots - 700 gr;
• vegetable oil - 0.5 liters;
• sweet red pepper - 500 g;
• table salt - 60 gr;
• onion turnip - 10 heads;
• tomato paste 100 gr.;
• granulated sugar - 40 gr.

Step by step preparation:

It is better to cook caviar on fire in aluminum or cast iron dishes, enameled is not suitable for this - it will definitely burn.

Congratulations, caviar for the winter is ready at home!

Another nice recipe:

Zucchini caviar for the winter through a meat grinder in the sleeve

We will need the following ingredients:

• one sweet red pepper;
• 800 gr. zucchini;
• 3 fleshy large tomatoes;
• three pieces of turnip;
• ground black pepper (preferably freshly ground);
• 75 ml of olive oil;
• 2 pieces of medium-sized carrots;
• table salt;
• 30 ml of 9% vinegar.

Five simple steps cooking:

And finally, we give you the simplest recipe for Classic caviar:

Zucchini caviar "Classic"

We will need the following ingredients:

• zucchini - 500 gr;
• tomatoes - 300 gr;
• onion - 200 gr;
• salt, pepper to taste.

Cooking in three steps:

1. Zucchini, cut into circles, fry in a pan with oil. We chop a little. We chop the tomatoes. Finely chop the onion. After that, fry the onions and tomatoes separately.
2. After frying, mix all the vegetables thoroughly, salt and add bitter ground pepper taste. Bring this mixture to a boil in a saucepan.
3. hot caviar we pack in jars and sterilize them: liter - 1 hour 40 minutes, half liter - 1 hour 15 minutes.

At the end of the article, a video recipe:

Video recipe for delicious zucchini caviar for the winter with tomato paste

Which recipe did you like the most?!? Write in the comments, your opinion is always welcome!

Today the topic of the article is: Squash caviar for the winter at home. The hot time has come for harvesting zucchini for the winter. In previous articles, we ate well and tasty different dishes from zucchini: learned different fillings, learned delicious in the pan and were able to make even . The process of preserving zucchini for the winter cannot be ignored.

The word "canned" comes from the Latin word conservo - "preserve". A compelling and simple word. Our task is to give the body in winter period biologically active substances, which are present in canned squash caviar. Certainly, ready recipe- the basis, but everyone can add something of their own to it and get an extraordinary taste.

This cannot be said. A great danger in the production of canned food, especially vegetable, is infection with a botulinum bacillus. This microbe is widely distributed in nature. It develops without access to air, so hermetically sealed canned food is a good nutrient medium for the vital activity of botulinum.

During pasteurization, the botulinum bacilli die. And with a high acidity of the product (pH below 4.5), botulinum bacteria do not develop. Therefore, to home canning you need to be taken seriously and follow all the technologies.

Zucchini caviar for the winter - a recipe with tomato paste and peppers

Find out the most delicious preparation from zucchini with tomato paste.

Ingredients:

• 3 kg peeled zucchini
• 8 - 10 sweet bell peppers
• 1 hot pepper
• 100 g garlic
• 0.5 cup sugar
• 2 tbsp. spoons of salt
• 400 g vegetable oil
• 400 g tomato paste
• 1 st. spoon 70% acetic acid

Cooking:

Vegetables are prepared for passing through a meat grinder.

Peel the zucchini and cut into cubes.

Wash bell peppers and clean from internal contents.

Peel and wash the garlic.

While we are cooking vegetables, we are sterilizing glass jars.

We begin to pass the prepared vegetables through a meat grinder. Let's skip the zucchini first.

Then skip sweet peppers and bitter. We have red pepper, you can take any other color.

Skip the garlic after the peppers.

Then mix all the skipped vegetables in a metal cooking pot.

Add all of the tomato paste.

We add vegetable oil.

Pour half a glass of sugar and two tablespoons of salt.

We mix everything well. The caviar turns out to be red, and if you had yellow and green peppers, then the mass would be orange.

Put on fire and cook for 1 hour. When the contents boil for the first time, we reduce the fire. Stir constantly for an hour so that the mass does not burn.

Simmer over low heat with a lid on and stir for 5-10 minutes. About half an hour before the end of cooking, remove the lid and cook further without it, so that the liquid evaporates.

5 minutes before the end of cooking, pour in one tablespoon of acetic acid and mix.

After 5 minutes of cooking, the caviar is ready. We lay it out in prepared jars, enjoy delicious aroma And

close with lids.

Banks are well stored in a cool place and do not explode.

Recipe for squash caviar - like in a store

Ingredients:

• 5 kg zucchini
• 2.5 kg carrots
• 1 kg of onion
• 2.5 kg bell pepper
• 0.5 kg tomato paste
• 300 g garlic
• 1 glass of vegetable oil
• salt to taste

Cooking:

1. Pass all products through a meat grinder separately.
2. We fry the products passed through the meat grinder in the following sequence: first fry the onion (it should be transparent), add carrots, after 15 - 20 minutes - zucchini, then after 20 minutes - pepper. Then add garlic and tomato.
3. The entire prepared mass must be simmered for 2 hours over low heat, stirring frequently.
4. Roll the hot mass into sterilized jars.

It turns out squash preparation with the aroma and taste like from the store and even better, no doubt.

Zucchini caviar for the winter - lick your fingers

Ingredients:

• 3 kg zucchini
• 1 kg carrots
• 1 kg of onion
• 1 kg tomatoes
• 3 teaspoons 9% vinegar
• 2 heads of garlic
• salt, pepper, vegetable oil, dill, parsley

Cooking:

1. Pass the zucchini and carrots through a meat grinder, cut the onion into small cubes. Cut the tomatoes into pieces.
2. You need to fry everything separately in vegetable oil, adding salt and pepper to taste.
3. Then combine everything together and simmer until cooked. Add vinegar at the end of cooking.
4. IN ready-made caviar add chopped dill and parsley. Then add the garlic, passed through the garlic. Mix everything well and put in sterilized jars and roll up.

It turns out delicious - you will lick your fingers!

Zucchini caviar for the winter with the taste of childhood

This recipe is made with jars sterilized - this will be a quality process so that the jars do not swell.

Ingredients:

• 250 g courgettes (already peeled)
• 300 - 400 g onions
• carrot
• 3 - 4 tbsp. spoons of tomato paste
• 15 g citric acid
• 100 g vegetable oil (for frying onions)
• hot pepper for spice
• 2 tbsp. heaping spoons of sugar
• salt - to taste

Cooking:

It's summer outside and we'll make caviar in the summer kitchen. We wash and clean zucchini, carrots, onions from debris. We soak in the basin.

If the zucchini is ripe, peel the skin and remove the seeds. In a zucchini with dark skin, it must be cut off, otherwise there will be dark blotches in the caviar. We do not clean young zucchini.

We take a pan with a thick bottom or a large cauldron and cut into it in small pieces or strips of prepared zucchini. We cut the peeled carrots there.

Now you can salt a little and mix so that the juice stands out. (You can add 1 kg of chopped tomatoes - if desired). We use tomato paste instead of tomatoes.

We put the cauldron with the contents on the fire and stir - we see a plentiful release of juice when heated. Close the lid and simmer until the vegetables are soft, stirring occasionally. We don't add anything extra.

After a while, we remove the roof. We see that there is a lot of moisture and it should evaporate without a lid.

We continue to simmer and stir. The mass has decreased in size significantly and is becoming softer and softer. The pieces are falling apart. In the meantime, sterilize jars and lids. Everyone has their own way for this process. IN this case, in the photo: a bucket with a special tool.

In the meantime, add tomato paste to the cauldron.

Mix everything again and continue to simmer until the vegetables are soft. Taste - add more salt if needed.

In the meantime, pour 100 g of vegetable oil into a preheated pan and spread the chopped onion.

We fry the onion only until a transparent color, nothing more.

We spread the onion from the pan to the zucchini in a cauldron and mix.

And now we will add sugar, ground black pepper, salt, bitter pepper, citric acid- let's taste it. The cauldron is on a slow fire. We are preparing a blender to interrupt the entire mass into a more homogeneous one.

We interrupt, right on the stove, with a blender the squash mass to such a state that grains can be seen and felt. Here you can see them in the blender.

We lower the ladle into the finished mass and mix with it several times. Be careful, caviar can gurgle and shoot high, don't burn yourself.

We take a sterilized jar, put it on a plate and fill it with caviar.

We impose almost a full jar.

Cover with a lid and set aside on the table. We fill all the banks. Do not forget to stir the mass in the cauldron so that it does not burn.

As a result, 5 half-liter jars were filled and we put them on a plate to eat today. There were 6 jars in total. Then we take a flat basin, put it on the fire and pour water into it to heat and sterilize the jars. IN cold water hot cans are not allowed.

The water heated up to 45 degrees, became hot, put the jars. You can put a rag in the water at the bottom. The finger indicates how much water should be in the basin. You can add water if necessary.

Leave the jars in the basin for 90 minutes. The water should not gurgle much, but just boil a little. Can be covered with a lid.

Time is over. We take the spikes (or take them with a rag - do not burn yourself) and take the cans out of the basin and immediately roll them up for the winter.

Banks may be with a white coating from the water. When cool - wipe. And now we put all the rolled cans upside down on a blanket with a sheet.

Inverted jars of 5 pieces are wrapped first with a sheet.

And then a blanket. We got a warm box with jars - we put it on the floor to cool completely.

In the plate we have ready-made zucchini caviar.

We spread fresh caviar on a piece of bread and inhale the aroma from childhood!

Zucchini caviar for the winter - recipe "Favorite"

Ingredients:

• 3 kg zucchini
• 0.5 kg onion
• 3 bell peppers
• 200 ml unscented vegetable oil
• 5 st. spoons of sugar
• 2 tbsp. spoons of salt
• 3 minced garlic cloves
• dill greens, ground black pepper

Cooking:

1. We cut young zucchini into rings 1 cm thick, lay them out on a baking sheet greased with vegetable oil, you can do it in several layers.
2. If space permits, cut here 0.5 kg of onions, 0.5 kg of tomatoes. 3 bell peppers. Pour a little water and put in a preheated oven for 1 - 1.5 hours.
3. Then we take out the vegetables, cool and grind in a blender until smooth (in a meat grinder, uniformity will not work).
4. The resulting mass is placed in a metal bowl, add 200 ml of odorless vegetable oil and cook the caviar over low heat under the lid for about an hour after boiling, stirring constantly.
5. Then add tomato paste, sugar, salt, garlic, chopped dill, a pinch of black pepper.
6. Mix everything well and cook for another hour.
7. When hot, lay out the caviar in clean jars, roll it up and put it under the covers until it cools completely. Preparation for the winter is ready.

It turns out very delicious caviar better than in the store. Note that the food is without vinegar, but it keeps very well.

Delicious zucchini caviar recipe

Ingredients:

• 5 kg zucchini
• 350 g onion
• 15 garlic cloves
• 10 - 15 stalks of parsley and dill
• 5 teaspoons 9% vinegar
• 7 g of black and allspice

Cooking:

1. Wash fresh young zucchini and cut off both ends.
2. Without peeling, cut the zucchini into slices 1.5 cm thick and fry in vegetable oil on both sides.
3. Cut the onion into rings or slices and also fry. Add garlic, chopped parsley and dill, salt.
4. We pass through a meat grinder: fried zucchini, onions and spices - through a fine grate.
5. Add vinegar, black and allspice to the scrolled mass.

The resulting caviar should be well mixed and transferred to sterilized jars. Then put in boiling water for pasteurization for about an hour.

Then we roll up and wrap the jars for cooling upside down.

The most proven recipe for squash caviar (video)

The recipes in the article allow you to make a choice to create a delicious and fragrant caviar for the winter. And what is your opinion?

Hello, friends! Recently, we reviewed delicious and healthy recipes dishes from, which can be easily and quickly cooked in the oven. They also learned to fry zucchini and stew these fruits, getting fragrant.

Today I propose to switch attention to the preparation of zucchini caviar. This appetizer is very popular and is eaten very quickly. Usually by the spring there is not a single jar left. Therefore, I recommend everyone to make such preparations in the winter in in large numbers!

There are a lot in today's collection. different options cooking: with and without tomato paste, with and without roasting vegetables, with and without sterilization. But each recipe is good in its own way, and most importantly, the caviar turns out delicious and is stored for a long time.

I will not torment and torment you for a long time). I propose to immediately begin the analysis of "flights". The first option is familiar to many, which is why the recipe is considered one of the best. There is nothing superfluous in the composition, so cook to your health. And in winter, smear on fresh piece bread and enjoy the taste!

Ingredients:

• Zucchini - 6 kg;
• Onion - 400 gr.;
• Tomato paste - 6 tbsp. spoons;
• Salt - 2 tbsp. spoons;
• Sugar - 2 tbsp. spoons;
• Black ground pepper - 2 teaspoons;
• Vinegar 3% - 6 tbsp. spoons;
• Vegetable oil - 700 ml.

Cooking method:

1. Wash the zucchini. Remove the skin and discard the seeds. Cut into cubes and start frying them in parts in a pan with vegetable oil until golden color, shifting the mass into a large saucepan.

Don't pour too much oil.

Zucchini needs fried, not stewed.

2. When you overcook half of the chopped vegetables, then put the pan on medium heat and at the same time fry the rest of the cubes and simmer the contents in the pan, remembering to stir the mass so that nothing burns.

3. After frying all the zucchini, add vegetable oil to the same pan and put the onion cut into cubes.

4. Fry it until softened.

5. When the onion becomes soft, add tomato paste to it and continue to fry for another 1-2 minutes.

7. Pour salt, sugar and pepper into the pan. Mix everything well. Cover and simmer for 2 hours, stirring occasionally.

8. As soon as the contents become homogeneous and boil down by at least 1/3, turn off the heat, and pass the resulting mass through a meat grinder.

9. The products passed through the meat grinder should be put back into the pan and add vinegar. Stir the caviar and immediately place it in clean jars.

10. Take a clean voluminous pan and put towels or cloth napkins on the bottom. Now set the filled cans firmly, but so that they do not touch sides. Cover them clean lids, and carefully pour into the pan hot water up to half a jar. Turn on medium heat and bring to a boil. Once the water boils, add more water to cover the jars up to the shoulders. Achieve a calm boil and boil the jars for an hour.

11. After an hour, remove the cans from the water and roll up, turn over. Leave to cool at room temperature, and then put in a place to store blanks.

Cooking caviar from zucchini with mayonnaise

The next option is not quite usual, because to all the others and familiar ingredients we'll add mayonnaise. I have not tried this recipe live, but they say it turns out so that you lick your fingers.

Ingredients:

• Zucchini - 4 kg;
• Bulb - 0.5 kg;
• Mayonnaise - 1 tbsp.;
• Tomato paste - 1 tbsp.;
• Vegetable oil - 0.5 tbsp.;
• Sugar - 100 gr.;
• Salt - 50 gr.;
• Ground pepper - to taste;
• Bay leaf - to taste.

Cooking method:

1. Wash and peel vegetables. So, remove the peel and core with seeds from zucchini and cut into slices. And remove the husk from the onion and cut into pieces. Pass the prepared vegetables through a meat grinder or chop in a blender.

2. Now put everything in a saucepan and add mayonnaise. Set the fire to medium.

3. Enter tomato paste, oil and mix everything. Bring the mass to a boil and then simmer over low heat for 1 hour.

Be sure to stir the contents periodically, otherwise your caviar will burn.

4. When an hour has passed, salt and pepper the mass, add Bay leaf. Mix everything again and simmer until the desired density, usually the time for this procedure takes from 20 to 60 minutes, depending on the wateriness of the vegetables.

5. Then transfer our brew to sterile jars and roll up. Cool and store in a cool dark place.

Recipe for caviar with tomato paste, onions and carrots

Do not forget that zucchini is a wonderful vegetable that is rich in vitamins and fiber, so it improves digestion and is valuable because it is easy to prepare for future use. So don't miss out on this opportunity summer time cook delicious snack from zucchini according to the following photo recipe.

Zucchini also goes very well with other crops, so add carrots and fresh herbs for a change.

Ingredients:

• Zucchini - 1 kg;
• Carrots - 1 pc.;
• Bow - 2 pcs.;
• Tomato paste - 100 gr.;
• Fresh greens - 50 gr.;
• Vegetable oil - 70 ml;
• Sugar - 1 teaspoon with a slide;
• Ground black pepper - 1 teaspoon with a slide;
• Red pepper - a pinch;
• Allspice peas - 3 pcs.;
• Salt - 1 tbsp. spoon.

Cooking method:

1. Wash the zucchini and remove the skin. Cut into rings 0.5 cm thick.

If you use young vegetables, then it is not necessary to remove the peel.

2. Over high heat, in a pan with vegetable oil, fry the mugs on both sides until soft.

3. Then cool them down.

4. At this time, peel and wash the onions and carrots. Cut them into arbitrary shapes.

5. Then fry the onions and carrots in a pan with vegetable oil until soft.

6. Enter the tomato paste and fry for another 2 minutes.

7. Now twist all the fried vegetables, including zucchini, in a meat grinder. Wash the greens and finely chop, add to the twisted mass.

8. Transfer the mass to a saucepan, salt and pepper, add peppercorns. Put on small fire and simmer for 20 minutes.

If the consistency is thick, then you can pour a little water.

9. Next, transfer the hot brew to clean jars and place them in a pot filled with water. Cover with sterile lids and boil for 20-30 minutes. Then roll up and turn the blanks over, wrap them in a warm blanket and leave them in this state for a day.

Then you will have to put the jars in a storage place.

Zucchini caviar for the winter "Lick your fingers"

And here's another one interesting recipe with the addition of bell pepper and garlic. I love this option, because the smell is divine. So be prepared: everyone will run to the kitchen)!

Ingredients:

• Zucchini - 2 kg;
• Tomatoes - 500 gr.;
• Bulgarian pepper - 300 gr.;
• Carrots - 2 pcs.;
• Bow - 2 pcs.;
• Garlic - 1 head;
• Salt, pepper - to taste;
• Table vinegar - 1 tbsp. spoon.

Cooking method:

1. Wash and peel the zucchini. Remove the seeds, and then cut into cubes and fry in a pan with vegetable oil.

2. Peel and chop the onion into cubes. Grate the carrots on a coarse grater. Fry the vegetables in another pan, also adding vegetable oil, until soft.

3. Now wash the pepper and remove the seeds. Cut it into thin sticks and add to the onion with carrots. Pour some water and simmer the vegetables for 5 minutes.

If you are a spicy lover, you can add 1 chili pepper.

5. Add fried zucchini to this frying. Mix everything again and simmer for a few minutes.

6. Cool our brew a little and beat the vegetables with a blender until smooth. Taste it, and if anything, salt it.

7. Spread the caviar in sterile jars and roll up.

Video recipe on how to cook a snack in a slow cooker

Also, the advantage of such preparations is that even if you do not have your own garden or summer cottage, then all the ingredients for caviar from zucchini can be easily bought at the bazaar or market. And the prices for such vegetables are inexpensive, so the delicacy will also turn out to be budgetary.

I offer you a plot for preparing snacks in a slow cooker. The option has a place to be, because everyone already has such a device, so it’s a sin not to use it.

Recipe for caviar from zucchini as in the USSR

I also found a way to cook according to GOST. So rather save the cooking technology and do not lose. Get the same taste familiar from childhood.

Ingredients:

• Zucchini - 3 kg;
• Refined vegetable oil - 0.3 l;
• Onion - 1 kg;
• Carrots - 1 kg;
• Tomato paste - 3 tbsp. spoons with a slide;
• Garlic cloves (large) - 8 pcs.;
• Sugar sand - 1 tbsp. spoon;
• Ground black pepper - 2 gr.;
• Celery root or parsley (chopped) - 1 tbsp. spoon;
• Salt - 1.5 tablespoons;
• Acetic essence 70% - 1-2 tbsp. spoons.

Cooking method:

1. Take young zucchini, wash them and cut into pieces.

2. Heat a frying pan with vegetable oil and fry the zucchini in it.

3. Chop onions, carrots, celery root or parsley and fry separately in vegetable oil. And then transfer to a common cauldron, pouring the remaining vegetable oil into it.

4. Add zucchini to the roast and simmer for 5 minutes, salt and pepper to taste. Now immerse the blender in the mass and chop the vegetables.

6. Hot vegetable stew transfer to sterile jars and roll up, turning over on the lids. Cover with a blanket and leave in this state until completely cooled. And then store in any cool place.

How to cook zucchini caviar to be like a store

Many snacks are used to buying in the store. But you must admit that home-made is much tastier than store-bought. Moreover, the secret of cooking has already been revealed purchased option. Don't believe? Then try the method below.

Ingredients:

• Zucchini - 6 kg;
• Onion - 700 gr.;
• Vegetable oil - half a glass;
• Sauce "Satsebeli" - 0.5 l;
• Tomato paste - 0.5 l;
• Mayonnaise - 0.5 l;
• Salt - 2 tbsp. spoons.

Cooking method:

1. So, peel the zucchini.

2. Remove the husk from the onion.

3. Pass the peeled vegetables through a meat grinder.

4. Now transfer the mass to the pan and simmer for 3 hours over low heat, stirring the mass occasionally.

6. Simmer another mixture for 1 hour over moderate heat.

7. Arrange the hot dish in sterile jars and roll up with sterile lids.

8. Turn the blanks over and wrap them with a blanket. Leave for 7-8 hours, and then put away in a storage place.

Zucchini caviar through a meat grinder - the best recipe

Ingredients:

• Zucchini - 1.5 kg;
• Onion - 0.5 kg;
• Carrots - 2 pcs.;
• Tomatoes - 2 pcs.;
• Vegetable oil - for frying;
• Salt - 1 tbsp. spoon;
• Sugar - 1 tbsp. spoon;
• Citric acid - 1/2 teaspoon.

Cooking method:

1. Carrots need to be peeled and cut into pieces. Then pass through a meat grinder or food processor twice. Stew chopped carrots for 15 minutes under a closed lid in a frying pan with vegetable oil.

2. Do the same with the onions, and then add to the carrots and simmer the vegetables for another 15 minutes.

3. Tomatoes need to be washed and cut into slices.

4. Clean the zucchini and remove the seeds. Pass them through a meat grinder along with tomatoes.

5. Put the chopped zucchini and tomatoes in a saucepan, add stewed carrots and bow. Add salt, sugar and citric acid. Close the lid and simmer for 20 minutes. And then immediately place it in sterile jars and screw on the lids.

Such blanks are best stored in the refrigerator or cellar.

Step-by-step recipe for cooking caviar for the winter without sterilization

I know that not everyone likes to add vinegar when canning. And there is a recipe for this. Watch the video clip, it tells and shows step by step how to make a snack without vinegar and without sterilization.

The most delicious zucchini caviar without roasting

And here interesting option. After all, vegetables are usually fried during the cooking process, but you can not do this. And immediately pass through a meat grinder and stew.

Ingredients:

• Zucchini - 2 kg;
• Carrots - 1 kg;
• Onion - 0.5 kg;
• Tomato paste - 0.5 kg;
• Sugar - 1 tbsp. spoon;
• Vinegar 9% - 1 tbsp. spoon;
• Vegetable oil - 250 ml;
• Salt - 3 tbsp. spoons;
• Garlic - a couple of cloves;
• Salt, pepper - to taste.

Cooking method:

1. Rinse and peel vegetables, then twist through a meat grinder.

2. Mix the mass well and pour in the vegetable oil.

3. Then enter the tomato paste and put the mixture on a moderate heat to cook.

4. When your vegetable mass boils, add salt, sugar and pepper. Continue to simmer the caviar for an hour. At the very end, add vinegar and chopped garlic.

5. Roll the hot brew into sterile jars, turn over and cover with a blanket. Cool and store away.

Cooking the best recipe for an appetizer with tomatoes

By the way, instead of tomato paste, you can always add fresh and ripe tomatoes, more precisely their pulp. It turns out very tasty. I personally love this squash caviar.

Ingredients:

• Zucchini - 1 kg;
• Carrots - 0.6 kg;
• Onion - 0.4 kg;
• Tomatoes - 0.5 kg;
• Vegetable oil - 7 tbsp. spoons;
• Salt, sugar, pepper, garlic greens to taste.

Cooking method:

1. Wash and peel all vegetables. Then grind through a meat grinder.

2. Salt and pepper the resulting mass, add sugar. Put on fire.

3. When vegetable puree boil, reduce the heat and cook for 40-45 minutes, stirring occasionally.

4. At the very end, add chopped herbs and chopped garlic, let it boil for another 5 minutes. Then add vinegar and turn off the heat.

5. The hot mass must be transferred to sterile jars and rolled up.

Zucchini caviar, cooked at home for the winter

And finally, one more classic recipe. True, we will make the appetizer spicier by adding hot pepper.

Ingredients:

• Zucchini - 2 kg;
• Carrots - 1 kg;
• Hot pepper - 2 pcs.;
• Tomato paste - 150 gr.;
• Salt - 2 tbsp. spoons;
• Sugar - 4 tbsp. spoons;
• Vegetable oil - 200 gr.;
• Vinegar 9% - 50 ml;
• Water - 1 glass.

Cooking method:

1. Carrots need to be peeled and cut into cubes. Take a pot and put the prepared vegetable into it. Pour vegetable oil and water, salt and add sugar. Simmer for 10 minutes with the lid closed.

2. Now wash the zucchini and cut them into cubes too. Add to carrots.

3. Chop the onion and send it to the pan with the vegetables. Add chopped hot peppers if desired.

4. Close the pan again with a lid and now simmer the vegetables for 20-30 minutes so that they become soft.

6. Grind the vegetables with a blender and boil the resulting homogeneous mass.

7. Hot caviar should be transferred to sterile jars and rolled up with sterile lids.

As you can see, there are a large number of recipes by which you can cook zucchini caviar for the winter. At the same time, you will 100% please any picky gourmet.

For me and our whole family, an appetizer is a must-have addition to many other dishes, so during the zucchini harvesting season, I prepare a large number of jars, which I recommend to you. After all, it is tasty, healthy, and most importantly, everything is prepared quickly. Bookmark the article and don't lose the recipes! Bye bye!

tweet

Tell VK

Squash caviar one of the common products that are harvested for the winter. I remember that it was one of our favorite foods as a child, and of course eggplant caviar, because when they opened the jar, it was possible to spread bread and run with a piece into the street. What could not be done with other products prepared for the winter.

In the last article where I gave, I promised that we would consider other recipes. Because there is a very wide variety of them and you might like something new. Well, look, read, cook.

How to cook zucchini caviar. Recipes for cooking caviar for the winter, at home

Below we will consider the preparation of three recipes. And you choose the one you like the most.

Write your comments below the article. Your opinion is important to us.

Menu:

1. Zucchini caviar for the winter with Bulgarian sweet pepper

This recipe uses a lot of ingredients. I just pointed out the way we did. Not everyone rolls so much zucchini caviar, so if you cook a smaller amount, take the ingredients in proportion to the number of zucchini.

Ingredients:

• Zucchini - 3 kg (peeled and seeds)
• Bulgarian sweet pepper - 8-10 pcs.
• Sugar - 0.5 cups
• Coarse salt - 2 tbsp. spoon
• Tomato paste - 400 gr.
• Vegetable oil - 400 gr.
• Garlic - 100 gr.
• Acetic acid 70% - 1 tbsp. spoon
• Hot pepper - to taste

Cooking:

1. All vegetables are washed, cleaned and cut, as it is convenient for us, for a meat grinder.

2. We pass the chopped zucchini through a meat grinder.

3. Chopped bell pepper is also passed through a meat grinder. Peppers can be any color. We took red to make the caviar a brighter color.

4. Immediately after the pepper, scroll the garlic.

5. Mix all the ingredients in a saucepan in which we will cook them.

7. Pour half a glass of sugar and two tablespoons of salt. Mix everything thoroughly.

8. We put the pan on the stove, over medium heat, bring it to a boil, stirring occasionally, reduce the fire to a small one, close the lid and cook for another 1 hour. Don't forget to stir occasionally. Go to the stove at least every 5 minutes.

9. After about half an hour, remove the lid and then cook without a lid so that the liquid evaporates. Also stir occasionally.

10. 5 minutes before the end of cooking, pour a tablespoon of 70% vinegar into the pan. Mix everything well and let it boil. If you like it spicy, you can add very finely chopped hot peppers.

We lay out the caviar in jars for storage

11. When the caviar is cooked, immediately pour it into sterilized jars. Place jars either on something wooden or on a towel. so that they do not come into contact with the cold surface of the table.

12. We close the jars with sterilized lids.

13. We cover the jars with something warm, a towel, an old blanket and leave to cool completely. After that, we send it for permanent storage in the pantry.

OK it's all over Now. Our squash caviar is ready for the winter.

The caviar turned out fragrant, the color is closer to red. This is due to the fact that we took red pepper and tomato paste.

But of course we will try it right away. I hope you left some to try.

Bon appetit!

1. Zucchini caviar as in a store, a recipe for the winter

Ingredients:

• Zucchini (peeled) - 1 kg.
• Carrots (peeled) - 60 g.
• Onion (peeled) - 40 g.
• Salt - 20 g.
• Sugar - 10 g.
• Black pepper - a pinch.
• Tomato paste (30%) - 100 g.
• Vegetable oil - 50 g.

Additives to taste:

• Garlic - a couple of cloves
• Dried garlic - a pinch
• Wine vinegar - a couple of spoons

Cooking:

1. My zucchini, peel and seeds. Cut in half and cut into half circles.

2. Pour a little vegetable oil into the pan, heat it up and lay out the zucchini for frying. Fry until browned and put on a dish.

3. My carrots, peel and rub on coarse grater. Peel the onion and chop finely. Chop the peeled garlic very finely. Put it all in the pan.

4. If there is some oil left after frying the zucchini, then do not add more, this will be enough. If there is no oil left, pour a little into the carrots with onions and garlic. Saute these vegetables until soft.

5. Put the fried zucchini, fried carrots with onions and garlic in a blender and bring to a puree state.

If there is no stationary blender, you can put it in a deep cup and break the vegetables with an immersion blender. Or twist in a meat grinder.

6. At the same time, sterilize the pre-washed jar and lid in boiling water. For this:

to the bottom large pot we put a towel, or a plank, or some kind of rag so that the jars do not come into contact with the bottom of the pan. We put banks and fill cold water up to the top. We also pour cold water into the pan, over the neck of the jars. We turn on the stove and after the water boils, let the jars “boil” for another 15 minutes if they are liter, and 20 or more if the jars are larger.

The lids can be put in water to the jars or boiled separately for 5-7 minutes.

We start to cook caviar

7. Spread the caviar in a saucepan and put on medium heat.

8. Add an incomplete tablespoon of salt - 20 g, and a teaspoon of sugar - 10 g, tomato paste, about 3.5 tablespoons - 100 g.

You can add garlic, either fresh or dried, if you like.

9. Bring the mass to a boil and cook for another 30 minutes. If you want to make the caviar thicker, cook a little longer.

10. At the end of cooking, for 5 minutes add two tablespoons wine vinegar(optional).

11. We lay out hot caviar in sterilized jars. Put caviar in jars up to the lid.

12. Close with sterilized lids.

13. Here is such a zucchini caviar for the winter as in a store, we got it.

You can store in cool place or you can eat it right away, and then make more and put it in storage.

Bon appetit!