Zucchini caviar with various additives for the winter. Zucchini caviar for the winter with the taste of childhood

Good day, dear readers.

What is the first association that comes to your mind when you hear the word "zucchini"? I think that in 99 percent of people the combination "zucchini caviar" pops up. And if you come from the 80s and earlier, then you are well aware of this taste from childhood. Now the store shelves are littered with various spins with hundreds of filling options. And then caviar was one of the few delicacies available.

Recently, I have collected here probably already a hundred different recipes for cooking zucchini. We already and and even did them. But caviar stands apart from all this. She has a special status: nostalgic.

In this selection, I tried to show the most interesting and most delicious, in my opinion, recipes from GOST with consistent proportions to folk recipes that managed to win the love and honor of being in housewives' notebooks.

Zucchini caviar for the winter: the best recipe through a meat grinder

Vegetables for caviar must first be prepared. This is usually done in three ways: they are scrolled through a meat grinder, crushed in a blender to a puree state, or simply cut into pieces.

This recipe uses traditional twisting through a meat grinder. This granular texture most of all resembles the look and taste of the same zucchini caviar from childhood.

Ingredients for 5 liter jars:

• Zucchini - 3 kg
• Carrots - 1 kg
• Onion - 1 kg
• Sugar - 0.5 cups (glass 200 ml)
• Tomato paste - 200 g
• Salt - 1.5 tbsp.
• Sunflower oil - 1 cup (200 ml)
• Ground black pepper, bay leaf

Cooking:

1. My zucchini and carrots, clean and pass through a meat grinder. If the zucchini is young, then you do not need to cut the peel from them, just cut off the tails.

Vegetables do not have to be scrolled separately, you can immediately mix them up.

2. Cut the onion into small pieces and combine all the vegetables in a thick-walled deep saucepan.

3. We put the pan on the fire, bring the vegetables to a boil, then cover the lid and simmer the mixture for 1.5 hours, stirring occasionally.

4. Then we send the remaining ingredients to the pan: salt, sugar, a couple of pinches of pepper, a couple of parsley leaves, tomato paste and sunflower oil.

We reduce the fire to a minimum, and simmer the vegetables for another 1.5 hours under the lid and stirring occasionally.

5. Remove the pan from the heat and pour the still hot caviar into jars in advance, filling them up to the neck.

The jars must be hot to prevent cracking. Or, alternatively, you can put metal teaspoons in the jars and pull them out before rolling.

6. Then we close the jars or roll them up with sterilized lids, turn them over, wrap them in a blanket and leave them to cool completely. Then store in a cool dark place.

Sunflower oil creates a protective film and prevents vegetables from fermenting. But if you doubt that you have sterilized the jars correctly, then before pouring the caviar, add a couple of tablespoons of 6% vinegar to the pan and mix.

A simple and tasty recipe for zucchini caviar like in a store (according to GOST)

And this recipe can be called traditional, because. it uses exactly the amount of ingredients that was recommended by the Soviet GOST. That is why the amount is indicated in grams and for cooking you will need a kitchen scale.

Ingredients for 1 liter jar:

• 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
• Vinegar - 2 tbsp.

Cooking:

1. Cut the zucchini peeled and seeds into slices and fry over medium heat with a small amount of vegetable oil until softened.

No need to wait for a golden crust to appear, this can spoil the final look of the dish, we only need to get the aroma of fried vegetables.

2. Rub the carrots on a fine grater, chop the onion and fry them together until soft.

3. Put the zucchini, along with carrots and onions, into a food processor or blender bowl and mash them to a puree state.

4. Put the resulting puree into a thick-walled saucepan, add salt, sugar and tomato paste. Stir and bring the mixture to a boil over medium heat. Then reduce the heat to a minimum, close the pan with a lid and cook for 30 minutes, stirring occasionally.

5. We lower the pre-washed jar into boiling water (so that the jar is half immersed in it) and boil (sterilize) it together with a metal lid for about 15 minutes.

6. After 30 minutes, remove the caviar from the fire, add vinegar to it, stir and put it in a sterilized hot jar.

The jar needs to be filled to the very neck, trying to make sure that there is no air left in it.

7. Close the jar with a sterilized lid, turn over and leave to cool under the covers.

Ready. We store the jar in a dark cool place.

Caviar from zucchini with mayonnaise and tomato paste "you will lick your fingers"

One of the most favorite folk recipes is with mayonnaise and tomato paste. One of the best flavor combinations. Be sure to try cooking at least 1 jar to appreciate this great taste.

Ingredients for 12 half liter jars:

• Zucchini - 6 kg
• Onion - 6 pcs
• Sunflower oil - 200 ml
• Mayonnaise - 500 g
• Tomato paste - 500 g
• Sugar - 4 tablespoons
• Vinegar 9% - 4 tablespoons
• Salt - 2 tbsp.

Cooking:

1. Cut off the peel and tails from the zucchini, cut them into small cubes and put them in a large aluminum (or just thick-walled) pan. We put the pan on medium heat, wait until the zucchini starts to boil, and then reduce the heat to a minimum, close the lid and simmer for 2 hours, stirring occasionally.

2. After 2 hours, when the zucchini is well boiled, we interrupt them with an immersion blender to a puree state.

At the same time, you do not need to remove the pan from the fire, the main thing is to do everything carefully so as not to splatter vegetables around the kitchen.

3. Onions also need to be killed with a blender to a puree state.

4. Now we send the onion to the pan, and add all the remaining ingredients there: salt, sugar, tomato paste, mayonnaise, sunflower oil and vinegar. We mix everything well and continue to cook the caviar over low heat under the lid for another 45 minutes, stirring occasionally.

5. We transfer the finished hot caviar to pre-sterilized jars, filling them up to the shoulders.

We close the jars with metal lids, turn them over and leave to cool under the covers.

Video on how to cook caviar for the winter in a slow cooker

If you are a happy owner of a multicooker, then be sure to pay attention to this tasty and not complicated recipe.

The most delicious recipe with tomatoes and bell peppers

If only zucchini in caviar seems insufficient to you, then it can be diversified by the presence of other vegetables (I mean in addition to traditional onions and carrots) - tomatoes and bell peppers. Get a real summer in a jar.

Ingredients for 2 liter jars:

• 1.2 kg zucchini
• 2 carrots
• 2 heads of onion
• 1 bell pepper
• 400 g tomatoes
• 1 tbsp sugar
• 1-2 tbsp lemon juice
• 2-3 garlic cloves
• 1 tbsp tomato paste
• Salt - 1 tbsp.
• black pepper, coriander - to taste
• 60 ml vegetable oil

Cooking:

1. We twist all the vegetables through a meat grinder using a nozzle with 7 mm holes.

Together you can twist only zucchini with pepper, all other vegetables separately.

2. We send the prepared vegetables one by one to a heated pan with vegetable oil.

First of all, lay out the carrots, because they are the hardest. When it softens a little, add the onion to it and continue to pass the vegetables over medium heat for 3-4 minutes.

3. Then add zucchini and pepper (after draining excess liquid). We continue to fry, stirring occasionally, focusing this time on the softness of the zucchini.

4. The next ingredients are twisted tomatoes, salt, pepper, seasonings to taste, sugar and lemon juice. Stir and continue to fry, stirring occasionally until cooked through.

5. It is very easy to check the readiness of caviar: you need to push the vegetables in the center of the pan with a spatula and if liquid does not flow into the vacated space, then the caviar is ready.

6. It remains only to add the garlic squeezed out by the press to it, stir and spread the still hot mass into sterilized jars and roll up with sterilized lids.

And leave to cool under the covers upside down.

Zucchini caviar for the winter with garlic without vinegar and without sterilization

This recipe does not contain vinegar or citric acid, which usually act as antiseptics. This is where garlic takes over. Fans of "vigorous" will definitely like it.

Ingredients for 5 cans of 0.5 l:

• Zucchini - 3 kg
• Onion (white bitter) - 1 kg
• Tomato paste - 120 g
• Carrots - 1 kg
• Coarse rock salt - 1.5 tablespoons
• Sunflower oil - 150 ml
• Sugar - 50 gr
• 8-10 large garlic cloves
• bunch of dill
• 1/3 teaspoon ground pepper

The number of ingredients is given for already prepared (peeled and chopped) vegetables.

Cooking:

1. Fry the zucchini cut into small cubes in an open pan until a golden crust appears.

At the same time, we cook zucchini in small portions, and do not pour it into a pan in a slide. They should be fried, not stewed.

2. But fry the chopped onion all at once in one pan. We fry it until transparent.

3. We also fry the grated carrots until soft, and then combine all the vegetables in one large bowl and mix.

4. Then we pass the resulting vegetable mass through a meat grinder with small holes.

5. Then put it in a thick-walled deep saucepan, bring to a boil, reduce the heat to a minimum, cover and simmer for 30 minutes, stirring occasionally so that the mixture does not burn.

After 30 minutes, add salt, sugar, tomato paste, chopped herbs and pressed garlic to the caviar. Mix thoroughly and simmer with the lid closed for another 10 minutes.

6. After the specified time, turn off the stove and lay out the still hot caviar in pre-sterilized jars and close with sterilized lids.

7. And leave them to cool upside down under the covers. Then store in a cool dark place.

Photo recipe for zucchini caviar cooked in pieces

Well, the last recipe for today is zucchini caviar with sliced ​​​​vegetables. Someone may say that this is already more like lecho, because it has a lot of vegetables and they are not crushed enough for caviar, I will not argue. But I think that this option should still be in this collection.

Ingredients for 5 half liter jars:

• Carrots - 700 g
• Tomatoes - 1 kg
• Sweet pepper - 500 g
• Zucchini - 500 g
• Onion - 500 g
• Eggplant - 500 g
• Vegetable oil - 250 ml
• Vinegar 9% - 2 tbsp.
• Garlic - 1 head
• Salt - 0.5 tbsp.

Cooking:

1. All vegetables are washed, cleaned and cut into small, approximately identical cubes.

2. Pour sunflower oil into a deep thick-walled dish (for example, a cauldron) and fry the onion in it until golden brown.

3. Next, send the rest of the vegetables, mix well and bring to a boil over medium heat under a closed lid.

4. Then remove the lid, reduce the heat to a minimum and cook for 1 hour 15 minutes, stirring occasionally.

5. After this time, add the garlic squeezed out by the press, salt and vinegar, mix and cook for another 15 minutes.

Now the caviar is ready and it needs to be laid out in pre-sterilized jars (to the very top) and rolled up with lids.

Then, without turning over, wrap them with a blanket and leave to cool. Then store in a cool dark place.

Here is such an interesting selection turned out. And starting with it, we will slowly begin to move from everyday dishes to winter preparations. Fall is coming soon and it's time to take care of the preparation of supplies.

And that's all for today, thank you for your attention.

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 different zucchini dishes well and tasty: we learned different fillings, learned delicious ones in a pan and were even able to make them. 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 the winter the biologically active substances that are present in canned squash caviar. Of course, the finished recipe is 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, home canning must be taken seriously and all technologies must be observed.

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

Find out the most delicious preparation of 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. a spoonful of 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 the 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 a squash preparation with aroma and taste like from a 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. Add chopped dill and parsley to the finished caviar. 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 prepared zucchini into small pieces or strips. 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, hot pepper, citric acid - we 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. Do not put hot jars in cold water.

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 tasty 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 for creating tasty and fragrant caviar for the winter. And what is your opinion?

The most delicious and simple homemade squash caviar, a recipe for the winter

Delicious zucchini caviar is considered one of the most famous dishes in the post-Soviet countries. Many Russian emigrants living today in America, Germany and many other countries are trying to find it on sale, but isn't this the best proof of the incredible popularity of this simple treat?
It's not just about taste though. Zucchini caviar is incredibly useful. It has long been known that it is recommended for use in the diet of young children and the elderly, as well as those who have problems with the digestive tract. And for patients with hepatitis, this is generally a real salvation. In many ways, the benefits to the body are assigned to the main ingredient - the power of zucchini, known as an excellent cleanser, as a low-calorie product, as a vegetable that provides the body with most important vitamins and minerals. And the "bouquet" of useful properties of caviar is complemented by carrots and onions. As a result, a simple recipe that even a beginner can handle becomes not only a favorite delicacy, but also a real drug.

However, there is also a problem. Today you can find a lot of recipes for zucchini caviar. But in most cases, the workpiece prepared according to these recipes, then no one really wants to eat. How to achieve that very real taste that many of us remember from childhood? Having tried many recipes, I found exactly the one that is the most delicious, and now it is my favorite (of course, on a par with zucchini caviar as in the store). The recipe is quite simple, suitable for adherents of PP and for those who follow the figure. Such caviar can be given to children (from 2 years old). Of the products of unknown origin, only tomato paste is in the recipe, but you can also cook it at home if you wish. But what a delicious caviar! Also, many store options can not be compared with it! Very tender, fragrant, with a slight sourness, sweet notes and a slight smell of garlic. This vegetable delicacy is a must try! In addition, all the products used are very affordable, and cooking does not require special skills. It is better to prepare caviar from zucchini for the winter in August-September, when zucchini on the market are unpaved, natural, the most delicious and healthy. And at this time you can cook the most delicious eggplant caviar, I advise you to watch the recipe.

Ingredients:

• 1 kg of zucchini;
• 300 g carrots;
• 500 g of onion;
• 30 g of garlic;
• 3 tbsp without a slide of tomato paste;
• 1-1.5 tsp salt;
• 0.5 tsp black ground pepper;
• 0.5 tbsp Sahara;
• 150 ml of odorless vegetable oil;
• 20 g of young dill.

What is good about this recipe and is it as tasty as in the photo? Yes, it comes out very tasty and quite simple. All vegetables are fried separately until half cooked in vegetable oil. Everyone has their own cooking time, and thanks to this cooking method, we feel each vegetable and our task is to cook it a little bit. The onion should be crispy, and the carrots and zucchini should be soft, but not fall apart. Salt and pepper are added at the end of cooking, they can be adjusted to your taste. This also applies to tomato paste, because manufacturers are different and each has its own concentration of tomatoes. And yet - the recipe does not use vinegar to preserve the product, which gives the caviar not all a pleasant sour taste.

How to cook the most delicious zucchini caviar for the winter, a step by step recipe

If you want to roll caviar from zucchini for the winter in jars, then the first step is to thoroughly wash the containers. It is advisable to use baking soda for this, and not the usual dishwashing detergents. Soda is safer and kills germs better. While a variety of gels, although they give creaking cleanliness, they do not guarantee complete disinfection. In addition, rinse the dishes after using chemicals for at least 20-30 minutes. Do any of us do this?
Then we sterilize the jars, it is written in more detail. Sterilized jars should be hot when you fill them with caviar (step by step photo 17).

1. For convenience, first prepare all the vegetables. Peel the carrots, wash them and grate them on a coarse grater.

2. Cut the zucchini. In principle, the size of the cubes does not really matter, anyway, in the future we will grind everything. Zucchini should be chosen young, with a fresh green skin. If the fruits are overripe, they must be peeled and hard seeds cut out.

3. We also cut the onion coarsely. Pour a third of the total amount of oil into the pan, heat it up and spread the onion.

4. Fry over medium-high heat until half cooked, we will not fry it strongly. The onion should turn brown and golden, but remain crispy.

5. We shift the onion into a deep saucepan, in which we will cook zucchini caviar.

It is advisable to take a pan with a thick bottom, stainless steel or non-stick coating. An enamel pot for cooking caviar is not suitable, as the vegetables in it can burn.

6. Add oil to the same pan (another 1/3) and spread the grated carrots. We will not overdo it either, just bring it to softness.

7. We also move the carrots to the pan.

8. Now we send the zucchini to the pan with the remaining vegetable oil. Also fry until soft.

9. Add it to the rest of the vegetables.

10. Puree the resulting mixture. Due to the fact that all the vegetables are fried until half cooked, the mass is not puree, but with small pieces.

11. Add tomato paste.

12. Salt and pepper.

13. Homemade caviar turned out to be thick and can easily burn, so add 1-1.5 cups of boiled water to it.

14. Now it turned out exactly the consistency that was needed.

15. Add greens and finely chopped garlic to the mixture.

16. Turn on a very slow fire and boil the caviar for about 10-15 minutes, covering the pan with a lid.

17. A delicious snack is ready. It can be eaten immediately hot, but it tastes better cold. And you can roll up squash caviar for the winter in jars. To do this, we put hot caviar with a ladle into a hot sterilized jar (so that the glass does not crack).

18. Zucchini caviar for the winter must be sterilized in jars. Many housewives, for some reason, are afraid of this item. In fact, there is nothing complicated in this.
You will need a large saucepan. We put a towel at the bottom, put jars with blanks on top, cover them with lids (it also doesn’t hurt to process them, at least just immerse them in boiling water for a couple of minutes), pour water over the “shoulders”.

19. Lightly cover the jars with lids (without twisting) and turn on a small fire. It is necessary to sterilize half-liter jars with a slight boil for 40-50 minutes, having a volume of 750 ml - 60-70 minutes, and liter jars - 90 minutes. Time is counted from boiling. As the water evaporates, you can add boiling water.

20. It remains only to roll up the jars, turn them upside down, wrap them well in a blanket and leave for a day.

21. Zucchini caviar at home is ready. We put it away for storage in a closet or cellar. When it stands, the taste will become more intense, but at the same time more tender. It will be possible to eat simply with bread, and add to any side dish. And if you make a sandwich with butter, you get a real delicacy.
Bon appetit, successful harvesting and gentle winter!

Zucchini caviar is prepared according to different recipes. And every housewife claims that her recipe is the best. The only way to find your perfect recipe is through numerous trials. But today I will make your task easier. I have collected in this article 5 of the best recipes for zucchini caviar (for my taste) for the winter. If you want to make caviar and eat it immediately, then you do not need to add vinegar or citric acid to it. These additives are for long-term storage.

Many people like caviar, like in a store. But even at home, you can cook caviar no worse than the store version. And I will write how to do it. At the same time, I will write small secrets that will help achieve the desired result. So read and choose the recipe. Don't forget to write in the comments what you did. It's important for me.

For conservation, it is imperative to sterilize jars, lids, a ladle with which zucchini caviar is poured. If there are a lot of jars, it is easiest to sterilize them in an electric oven. Put the jars in a cold oven, turn on the heat at 140 degrees. When the oven is hot, keep the jars in it for 10 minutes. You can also sterilize the jars over steam (above the kettle, put a grate on the pot of water). The jar is sterilized when drops begin to flow down it. Boil the lids for 5 minutes.

I will write this recipe first, because I think it is a favorite. The rest of the recipes are also very tasty, but my family likes this one more than others. In this recipe, I will write the secrets of making the perfect zucchini caviar. Knowing these secrets, you will cook caviar that everyone will like. It will be no worse than squash caviar in the store, and perhaps even better. Everyone who tries it will be asking for more...

First of all, you need to choose the “right” zucchini. Half of the taste of future caviar will depend on the quality of zucchini. Zucchini should be fresh, that is, plucked recently, a day ago. To determine freshness, look at the stem. It should be green and juicy. If the stalk began to dry out, turn brown, then such a zucchini has already been plucked for a long time.

Ingredients:

• zucchini - 1 kg
• carrots - 300 gr.
• onion - 300 gr.
• tomatoes - 300 gr.
• tomato paste - 1 tsp
• vegetable oil - 100 ml
• citric acid - 0.5 tsp
• salt - 1 tsp
• sugar - 1 tsp
• ground black pepper - 0.5 tsp
• dill and parsley - 50 gr. (optional)

How to prepare caviar, as in a store:

1. If you took young zucchini, then you do not need to peel them. If the zucchini is overripe, be sure to cut off the skin and remove the seeds. In this case, the weight of the zucchini will need to be measured after cleaning. Cut the prepared zucchini into 2x2 cm cubes.

The slicing should be the same so that all the pieces are cooked at the same time.

2. So that the caviar does not boil for a long time, but at the same time it turns out thick, chopped zucchini needs to be salted and mixed. For 1 kg of zucchini, take 1 tablespoon of salt without a slide. Leave the salted zucchini for 20 minutes. During this time, the salt will draw out the juice from the vegetables, which will not need to be used when cooking.

3. Carrots will give the caviar a sweetish taste and an orange color. It needs to be cleaned and cut into cubes. Do not grate carrots! First cut into circles, 5 mm thick, then cut these circles into sticks.

4. Cut the onion into half rings, 5 mm wide.

5. Fresh tomatoes must first be peeled so that there are no pieces of it in the finished product. To make the skin peel off easily, make a cross-shaped incision on the top of the tomato. Then pour boiling water for 30 seconds, drain the water and cool with cold water. After such a contrast procedure, you can easily remove the skin with your hands.

Cut the tomatoes into cubes, about 1x1 cm.

6. When the zucchini stand, drain the juice from them and squeeze them out with your hands like a sponge.

7. You need to fry vegetables separately, because they have different structures and different cooking times. If there are three frying pans on the farm, then they will come in handy now. If not, then fry the vegetables in turn. No need to make the caviar too oily, so pour 1-2 tbsp into the pan. oils. Wait until the oil is well heated. It is not necessary to fry until fully cooked, because the vegetables will still be stewed together.

Fry zucchini for 7-10 minutes, carrots - 10-15 minutes, onions and tomatoes - 2 minutes each.

8. In one pan, start frying the onion. When the onion becomes translucent, add chopped tomatoes to it. Saute these vegetables together for a couple more minutes. In another pan, fry the zucchini, stirring them occasionally, in the third - carrots.

9. Take a saucepan with a thick bottom and pour vegetable oil into it (about 3 tablespoons). Spread the oil over the bottom of the pot so the vegetables don't burn. Put all the fried vegetables in the pan.

10. Using an immersion blender, turn all vegetables into a homogeneous mass. You can also use a meat grinder, but in this case there will not be such a uniform texture as you get when using a blender.

11. For a brighter and more saturated color, add 1 teaspoon of tomato paste to the caviar and beat everything again with a blender.

12. Put the caviar on the fire and let it boil. Reduce fire to minimum. Now the stage of boiling has come, when the caviar needs to be brought to the desired consistency. During the quenching, all excess liquid will evaporate. Stew caviar with an open lid. If the lid is closed, the condensate will flow back into the pan and the boiling process will be delayed. Do not forget to stir the caviar from time to time so that it does not burn.

13. After 40 minutes, you need to bring the caviar to taste. Taste it and salt it (about 1 tsp of salt per 1 kg of zucchini). Also add black ground pepper. To prevent the caviar from exploding and storing well, add half a teaspoon of citric acid, as well as 1 teaspoon of sugar for balance. For spice, you can add a couple of sprigs of greens (finely chopped), if you like. But this is not at all necessary. Boil the caviar, boil for another 5 minutes and you can lay it out in sterilized jars. Do not turn off the heat, put boiling caviar in jars!

You need to salt the caviar at the end of cooking. If you salt immediately, then after boiling it may become oversalted, as the volume will decrease.

Ready caviar will be thick. It falls from a spoon in large drops, but does not drain. Do not forget to sterilize the lid and pour boiling water over the ladle with which you will pour the caviar.

14. It remains to turn over the finished preservation and wrap it in a blanket. Leave the caviar to cool completely. This is a recipe for a truly delicious caviar, thick and bright. You can safely call it "you'll lick your fingers", I recommend it.

Zucchini caviar for the winter according to GOST

In the recipe according to GOST, the minimum number of ingredients. This is zucchini caviar, which means that there should be more zucchini than other vegetables. In addition to zucchini, you also need to take onions and carrots in certain proportions (it is better to use a kitchen scale to accurately determine the weight of vegetables in a peeled form). Tomatoes are not used, but tomato paste is put, which, according to GOST, should be 30%.

If you put fresh tomatoes, then the caviar will turn out to be more liquid, it will need to be boiled longer to the desired consistency.

Vinegar essence or ordinary table vinegar 9% is used as a preservative. Using vinegar you will be sure that the jars will not explode.

Ingredients(vegetables are weighed clean):

• zucchini - 3 kg
• carrots - 1 kg
• onion - 800 gr.
• refined vegetable oil - 300 ml
• tomato paste - 3 tbsp with a slide
• garlic - 6 cloves (optional)
• parsley or celery root - 1 tbsp. (rubbed)
• salt - 1 tbsp. without a slide
• sugar - 1.5 tbsp. (38 gr.)
• vinegar essence 70% - 1 tbsp. (at least 1 tsp)
• ground black pepper - to taste
• ground allspice - to taste

Cooking method:

1. It is better to take young zucchini for caviar. If you managed to find only the old ones, then cut off the peel from them, cut them in half lengthwise and remove the seeds with a spoon. Young ones can be used whole without removing anything.

2. Cut the zucchini into cubes. Peel carrots and onions. Cut the onion coarsely, a small one can be cut into 8 parts, grate the carrots on a coarse grater or cut into circles. Finely chop or grate the parsley root.

3. Pour half of the odorless vegetable oil into the pan and heat it well. Put all the zucchini in the pan to fry them. Cook the zucchini over medium heat with the lid open, stirring occasionally. Vegetables will decrease in size, let out juice, which will partially evaporate. Zucchini will be translucent and soft in the end.

4. Put the zucchini in a heavy-bottomed pan along with the oil in which they were fried.

5. Pour the second half of the vegetable oil into the freed pan and heat it well. Put the chopped carrots and fry it over medium heat for 5 minutes with the lid open. Next, add the chopped parsley root to the carrots, mix and continue to fry for another 5 minutes.

6. Add the onion to the fried vegetables, stir, cover and cook for another 20 minutes. Stir the vegetables occasionally so they don't burn.

7.Pour the fried onions with carrots to the zucchini into the pan along with the oil. Mix all ingredients thoroughly.

8. Put the caviar on a small fire to stew in a saucepan under a closed lid for 30 minutes. Be sure to stir occasionally, otherwise it will burn. The pan must be taken with a thick bottom.

9. When the vegetables are stewed together, use an immersion blender to turn them into a homogeneous puree mass. You can also use a food processor (you will need to shift the caviar into it) or a meat grinder.

10. Put salt, sugar, ground black pepper and allspice to taste, tomato paste into the caviar, stir.

11. On low heat, stirring occasionally, cook caviar for another 30 minutes. The lid should be slightly open so that the water evaporates faster. If you cook with the lid open, the caviar will shoot, which will pollute the kitchen. Boil the caviar to the desired consistency.

12. Squeeze the garlic into the caviar through a press and pour in the acetic acid. The minimum amount of vinegar essence for this amount of caviar is 1 teaspoon. Vinegar is needed to guarantee the safety of caviar in jars. Stir and cook caviar under the lid for another 10 minutes, no more. Be sure to taste for salt and sugar, if necessary, balance the taste. If it is too sour, you can add sugar. Be sure to sterilize jars and lids.

13. Spread hot caviar in jars and roll up with hot sterile lids. Turn over and wrap in a blanket, leave to cool completely. So the real zucchini caviar is ready, delicious, like in childhood.

Zucchini caviar with mayonnaise and tomato paste

Caviar with mayonnaise is very tasty, however, fatty. If this does not scare you, then be sure to cook zucchini caviar according to this recipe.

Ingredients (vegetables weighed peeled):

• zucchini - 3 kg
• onion - 0.5 kg
• tomato paste - 300 gr.
• mayonnaise - 250 gr.
• odorless vegetable oil - 100 ml
• sugar - 100 gr.
• salt - 2 tbsp.
• red ground pepper - 0.5 tsp

Zucchini caviar with mayonnaise - preparation:

1. Wash the zucchini and cut into pieces that fit in a meat grinder. If the zucchini is old, with a thick skin and overripe seeds, then they need to be peeled and the seeds removed. Weigh such zucchini after cleaning.

2. Peel the onion, wash and cut into arbitrary pieces that can be passed through a meat grinder.

3. Now twist the zucchini and onions through a meat grinder. Put the vegetables in a saucepan in which you will stew the caviar.

4. Put mayonnaise, tomato paste and vegetable oil to the vegetables. Mix everything thoroughly. Place over medium heat, cover and bring to a boil. During this time, be sure to stir the caviar two or three times so that it does not burn. When the whole mass boils, reduce the heat and simmer for one hour under a closed lid. Zucchini caviar needs periodic stirring (every 10-15 minutes).

5. After an hour of stewing, add sugar, salt and red pepper to the caviar. Stir and continue to simmer for another hour. At this time, you can sterilize jars and lids.

6. Arrange the finished hot caviar in prepared jars (they must be dry), and roll up the lids. Turn over, put on a blanket with a lid down and wrap it “under a fur coat” until it cools completely (for about a day).

7. That's all. Caviar can be removed to a storage place. From this amount of ingredients, 4 liters of squash caviar are obtained. Delicious!

Spicy zucchini caviar with bell pepper

This recipe is good for those who like spicy. Such caviar will be a great addition to meat (like adjika) or it can be served as an independent snack. The recipe has a lot of garlic and hot peppers. You can put these ingredients to your taste, not everyone likes too spicy food.

Ingredients:

• zucchini - 2 kg (preferably young ones)
• sweet pepper - 0.5 kg
• carrots - 0.5 kg
• garlic - 2 heads
• red ground pepper - 1 tbsp. You can grind fresh chili peppers.
• tomato paste - 150 gr.
• refined vegetable oil - 100 ml
• salt - 1 tbsp.
• sugar - 2 tbsp.
• vinegar 9% - 3 tbsp.

How to cook spicy zucchini caviar:

1. Vegetables need to be washed and cut. The cut should not be too small, but not too large. Cut the zucchini into medium cubes, carrots into slices, tomatoes into slices, pepper into strips. Place tomatoes and zucchini in separate bowls.

2. Lightly salt the zucchini and tomatoes so that they release the juice. Salt take from the total norm of salt for the whole caviar. Vegetables prepared in this way will be easier to boil.

3. Pour all the vegetable oil into a saucepan with a thick bottom and pour all the chopped vegetables, except for tomatoes (zucchini, carrots, peppers).

4. Put the vegetables on the stove and bring to a boil over medium heat. Stir occasionally so that it doesn't burn. Once boiling, reduce heat and simmer for 30 minutes until vegetables are soft.

5. Add tomatoes to the boiled vegetables, stir and continue to cook over medium-high heat to evaporate excess liquid (20 minutes, the time will depend on the juiciness of the vegetables).

6. Now add garlic to the squash caviar, which is cut into slices, mix. Then add the tomato paste and mix again. Pasta can be put more (200 gr.), If you like tomato flavor. Bring to a boil and turn off the heat.

7. Now you need to give the vegetable mixture a classic look of caviar. To do this, grind it with a blender. The easiest way to do this is with an immersion blender right in the pan. If you don't have an immersion blender, use a food processor to transfer all the vegetables into the bowl.

8. Pour 2 tablespoons of sugar, the remaining salt, hot pepper to taste, vinegar into the chopped caviar, mix. Bring the resulting mass to a boil, stirring, try. Now is the time to bring the taste to the desired, for example, add sugar if it turned out sour, or salt. In parallel, you need to sterilize the lids. To do this, it is enough to boil them for 5 minutes. Banks must also be sterile.

9. Pour boiling caviar with a ladle into prepared jars and twist with hot lids. Turn over all jars and cover with a blanket. Leave the jars to cool completely. And it can be a day, or even two days.

10. Enjoy this spicy zucchini caviar in autumn and winter!

Thick zucchini caviar "you will lick your fingers"

This is an unusual recipe, as it contains a lot of carrots. And not just carrots, but pre-boiled ones. The caviar turns out to be thick, pleasant yellow in color, similar in taste to the store version.

Ingredients:

• zucchini - 1.5 kg
• carrots - 2.5 kg
• sweet pepper - 0.5 kg
• onion - 1.5 kg
• tomatoes - 1 kg
• sugar - 3 dessert spoons
• salt - 3 dessert spoons
• vegetable oil - 350 ml
• ground black pepper - 1 tsp
• acetic acid 70% - 1 tbsp.

Zucchini caviar with tomatoes - how to cook:

1. Carrots must be boiled in advance until half cooked. It is convenient to do this in the evening, and in the morning start cooking caviar. Wash the vegetables and cut into pieces that will be convenient to pass through a meat grinder.

Twisted caviar splashes and shoots strongly during cooking. Therefore, I recommend covering the stove with foil. This technique will save from further laundering of the kitchen.

2. First, twist the zucchini through a meat grinder. These are quite juicy vegetables, so they have to be boiled for a long time before the excess liquid evaporates. To make it easier for yourself, fold the resulting squash mass into a colander and let the excess juice drain. No need to squeeze out the juice with a spoon to make the zucchini completely dry. Let him drain himself.

Let the juice from the zucchini drain, cook the zucchini with bell pepper until the juice evaporates.

4. Next, pass the tomatoes, onions and carrots through a meat grinder, putting everything in a separate bowl. When almost all the liquid has evaporated in the zucchini, add the resulting tomato puree to them, mix and continue to boil.

5. Pour vegetable oil (about 50 ml) into the pan, heat it up and put the chopped onion. Fry the onion, stirring occasionally, until the onion juice has evaporated. Onions should be almost dry. Put the fried onions to the zucchini, peppers and tomatoes. Extinguish everything together.

Add tomatoes to boiled zucchini. Saute the onion until the juice has evaporated.

6. Pour oil (about 100 ml) into the freed pan and put the carrots. Fry the carrots until there is no liquid in the pan.

7. Pour the carrots into the pan with the rest of the vegetables, mix. Add sugar and salt, 3 dessert spoons without a slide, black pepper. Pour in 200 ml of refined oil and mix everything well. When the squash caviar boils, reduce the heat and simmer for 1.5 hours until the desired thick consistency.

The amount of salt and sugar can be adjusted to your taste.

8. While the vegetable caviar is cooking, wash and sterilize the jars and lids. 10 minutes before readiness, pour a tablespoon of acetic acid into the pan and taste for salt. Season or add sugar/pepper if needed.

Hello! Zucchini caviar is one of the most popular vegetable snacks. Preparations for the winter can be made according to different recipes, for example, “Lick your fingers” or, as they did before, according to GOST. There are other ways. And today I will introduce you to the most interesting and favorite options. For your convenience, I have made all the recipes with detailed descriptions and photos. And also with the addition of video.

As a child, to be honest, I did not like her, and at school they were often served as a side dish for lunch. I didn’t like her color, but then I tried it and fell in love with it. Although, I liked it, and my mother cooked dishes from this vegetable very tasty.

Now every year, at least a little, but I prepare for the winter. It goes great as a spread on sandwiches or as a side dish with meat, for example, it goes very well.

I want to note that it is better to make canned food from a young vegetable. He still has a tender and soft skin, and the flesh inside is still plump, and the bones are not large and not rough. Therefore, such a vegetable can be cooked whole. If the zucchini has already matured, it is worth peeling it and cutting out the pulp with seeds. And only after that start cooking caviar.

Take care of sterilizing jars in advance. You can sterilize them in the oven at a temperature of 50 degrees for about 30 minutes. Place them upside down on the grills. Boil the lids in water for 5 minutes.

This recipe is my favorite. It is fast and easy, so to speak, in haste. And the caviar is very tender, juicy and tasty. The store can't compare. No wonder they call her that. But let's go in order.

We will need:

• Zucchini - 1.5 kg. (net weight)
• Onion - 250 gr.
• Carrots - 250 gr.
• Vegetable oil - 100 gr.
• Tomato paste -150 gr.
• Salt - 1 tablespoon
• Sugar - 4 tablespoons
• Garlic - 3 cloves
• Ground red pepper, black - to taste
• Vinegar 9% - 50 ml

Cooking:

1. Peel the zucchini, cut into pieces. If there are coarse seeds and a very soft middle, be sure to cut them out.

2. Then cut the carrots and onions into arbitrary pieces.

3. Pass all vegetables through a meat grinder. First, onions with carrots, and then the zucchini itself.

3. Pour vegetable oil, mix and put on fire. Bring to a boil. Then lower the heat and simmer covered for 40 minutes, stirring occasionally.

4. In the meantime, you can prepare the jars. Steam sterilize them. Or boil. Then you need to put them with their necks on the bottom of the pan, completely fill with water and boil for 15 minutes. Cover the lids for 5 minutes in boiling water.

5. Then remove the vegetables from the heat, bring the blender to a puree state. But if you want, you can leave it like that.

6. After that, add the tomato paste, mix thoroughly and put on the stove until boiling. Then add salt, sugar and pepper.

7. Cover, but not completely, and simmer for 20 minutes, stirring occasionally. After the elapsed time, add the grated garlic and pour in the vinegar.

If you want thicker, then simmer for 30 minutes. Will boil more liquid.

8. Then transfer to prepared sterile jars and roll up. And leave to cool completely, neck down, in a warm place. From the products presented, it turned out 1.5 liters and a little more for testing now. The taste is amazing.

By the way, the energy value per 100 gr. of this product is 97 kcal.

The best recipe for zucchini caviar, like in childhood

As I said, as a child, at first I did not love her, until my mother's friend treated me. She smeared it on my bread and gave it to me to try with my eyes closed, they say, guess what it is. I didn't guess, but I liked the taste. And she cooked exactly according to this recipe. Therefore, such caviar reminds me of a taste from childhood.

Ingredients:

• Zucchini - 1.5 kg.
• Onion - 2 pcs.
• Vegetable oil - 100 gr.
• Tomato paste - 140 gr.
• Vinegar 9% - 1 tablespoon
• Sugar - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 0.5 teaspoon

Cooking method:

1. Peel the zucchini and cut into 1.5 cm rounds. Put on a baking sheet and bake in a preheated oven at 180 degrees for about 20 minutes.

2. After 20 minutes, remove them from the oven and chop them with a knife. You can also use a meat grinder or blender.

3. Cut the onion into small cubes. Then heat up a frying pan and pour vegetable oil into it. Add the chopped onion and fry until it becomes translucent.

4. Add tomato paste, chopped zucchini there. Mix everything and simmer for 20 minutes, stirring occasionally. When everything is ready, add salt, sugar, pepper and vinegar. Stir again.

5. Put the finished product in a warm form into jars and roll up. Turn upside down and put in a warm place, covered with a towel for a day. After a day, you can already use this overeating.

A simple and delicious recipe through a meat grinder, with carrots and onions

Try to cook according to this method, simple and unpretentious. But a very tasty result. Watch the detailed video. From the proposed amount of ingredients, approximately 2.2 liters of the finished product is obtained.

Ingredients:

• Zucchini - 2 kg.
• Carrots - 500 gr.
• Onion - 500 gr.
• Tomatoes - 600 gr
• Hot pepper - 1 pc.
• Vegetable oil - 100 ml.
• Sugar - 4 tablespoons
• Vinegar 9% - 60 ml.
• Salt - 0.5 tbsp.

Advice! Caviar can be killed with a blender, but after that it must be boiled for at least 5 minutes. Jars and lids must be sterile! Roll up, turn upside down and let cool under a warm blanket. Then the caviar is well stored even at room temperature.

Now watch this video and get acquainted with the method of making wonderful zucchini caviar.

Everything is so tempting and appetizing that you want to run to the grocery store, buy vegetables and start cooking. But in order to try it, I'm not going to wait for the winter. I will eat right away, since winter preparations have long ended. And we still have time to cook in advance.

Cooking for the winter with mayonnaise and tomato paste, without sterilization

I recently discovered this recipe. Just a couple of years ago. I tried it then and didn't regret it. Yummy. I usually don't make many jars at once as there isn't much storage space. But I preserve a couple of cans in different ways. And from the proposed products comes out 2.5 liters of awesome snacks. It takes approximately 2 hours to prepare.

Ingredients:

• Zucchini - 3 kg.
• Onion - 0.5 kg.
• Tomato paste - 150 gr.
• Mayonnaise - 200 gr.
• Ground black pepper - 0.5 tsp.
• Vegetable oil - 8 tbsp. l.
• Salt - 2 tbsp. l.
• Sugar - 2 tbsp. l.
• Vinegar 9% - 2 tbsp. l.

Cooking method:

1. Peel the zucchini and chop on a coarse grater. Pass the onion through a meat grinder. Put them in a deep container and put on a slow fire for one hour until the excess liquid has evaporated. Stir constantly so that it doesn't burn.

2. When they are boiled, add the rest of the ingredients - vegetable oil, mayonnaise, tomato paste, pepper, salt and sugar. Stir. Let simmer on low heat for 30 minutes, stirring constantly. Two minutes before the end of cooking, add vinegar and mix thoroughly.

3. Place the finished caviar in pre-sterilized jars and roll up. Then turn upside down, put in a warm place and cover with a towel or blanket. Leave it like that for a day for self-sterilization.

Zucchini caviar according to GOST USSR, as in a store

Let's remember what she was like in our childhood. Shop-bought squash caviar from the USSR - this is the taste of our childhood. Of course, I like to experiment with the ingredients, but I made my first preparations for the winter from this vegetable according to this recipe.

Ingredients:

• Zucchini - 3 kg.
• Carrots - 0.5 kg.
• Onion - 0.5 kg.
• Tomato paste - 250 gr.
• Vegetable oil - 150 gr.
• Salt - 1 tablespoon
• Sugar - 2 tablespoons
• Vinegar 9% - 1-2 tablespoons
• Black ground pepper - to taste
• Bay leaf - 3-4 pcs.

Cooking method:

1. Remove the skin from the zucchini and remove large seeds, if any. Cut into pieces about 2 cm wide. Coarsely chop the onion.

2. Mix these ingredients and place on a baking sheet. Put in the oven for 20 minutes at 250 degrees.

3. Then grind them through a meat grinder, add tomato paste, vegetable oil and sugar. Simmer over medium heat for 30 minutes, stirring constantly.

4. After that, add salt and pepper, mix. Pass through a sieve. Or use an immersion blender. Add bay leaf and simmer covered for another 30 minutes.

5. After cooking, remove the bay leaf, and spread the finished product into sterilized jars and roll up. Place upside down in a warm place overnight. You will get wonderful, tasty squash caviar for the winter. It's impossible to resist.

Well, dear friends, you got acquainted with simple and tasty recipes for making this wonderful snack. Now you understand that you can easily cook it yourself? That's right, why buy in a store when you can make your own much tastier.

Good luck with your preparations!