Zucchini caviar in a slow cooker as a store recipe. Zucchini caviar according to GOST in a slow cooker for the winter

I love zucchini very much and I try to cook from them while they are on sale. various dishes. What is summer without, with sour cream garlic sauce?

Gentle vegetable stew cooked in a slow cooker. Well, and, of course, your favorite squash caviar. It can be prepared for lunch, or you can stock up for the winter. Great snack with mashed potatoes or any other side dish.

To tell the truth, I really liked the zucchini caviar from the slow cooker. Because I suffer from heartburn fried vegetables I try to eat less. Even from regular caviar I immediately got heartburn. Having tried zucchini caviar from a slow cooker, I kept waiting for when I would feel bad. And there's nothing at all. Wow, cool, I thought! Still, the multicooker works wonders.

And now I invite you to look at the steps, the recipe for cooking zucchini caviar in a slow cooker.

1. Vegetables intended for caviar need to be chopped. How and in what - decide for yourself (blender - chopper, meat grinder or grater). I used a grinder.

I did not peel young zucchini. Just cut off the stems. But overripe zucchini must be peeled and the seeds removed. Cut the washed, peeled zucchini and carrots into small cubes so that they pass into the neck of the meat grinder.

2. Pass these vegetables through a meat grinder with a medium nozzle (it turns out not very large, but not very small). While the eldest son, Nikita, was engaged in this business, I was engaged in onions.

3. I peeled and chopped the onion in a blender - chopper. You can, of course, skip the onion through a meat grinder, but I wanted the onion to be a little larger than all the vegetables.

Delicious zucchini caviar is obtained if the onion is fried before stewing. To do this, I pour half the norm of rast into the slow cooker. oil and fry the onion in the "frying" mode.

4. I don’t fry the onion very much, just a little so that it becomes translucent. Then I spread chopped zucchini with carrots on top of the onion. I mix thoroughly and switch the multicooker to the "extinguishing" mode. We extinguish vegetable caviar TWO HOURS.

5. My slow cooker has a maximum "stewing" time of one hour, so after this time I add salt, sugar and ground red pepper. I mix and again set the same mode, with the same time.

6. Half an hour before readiness, I add tomato paste, pressed garlic and the remaining rast. oil. Stir again and close the lid. The slow cooker continues to cook, and I go about my business.

7. Well, now it's time for the last ingredient - citric acid. I add it 15 minutes before the end of the quenching.

From the above ingredients, I got a full 5-liter bowl of zucchini caviar.

We fill clean, sterile jars with hot zucchini caviar.

Best for zucchini caviar, 0.5 liter and 0.7 liter jars. And here are my cans of squash caviar. The total result is three half-liter and three 0.7 liter jars.

I liked the caviar so much that the next day I rolled up exactly the same batch. In general, I stocked up on squash caviar for the winter. And you, dear friends?

Rolled cans should be wrapped in a blanket. My pickled gherkins also hid there. Delicious just like in the store. Don't miss the recipe, which will appear on the site very soon. Right after, which I baked in the oven with raspberries. Well, and yummy, I tell you. Check it out, don't be shy!
Squash caviar, cooked in a slow cooker, turned out to be thick, with a slight sweet and sour taste. Try it, very tasty!

Good luck with all the preparations for the winter and see you soon!

The harvest period for zucchini lasts from one to two months, depending on the variety of this vegetable. As a rule, zucchini ripen one by one on the bushes and you just need to have time to harvest them for the winter.

What is a multicooker? This is a little helper in the kitchen, when you need to do a lot, feed the children, and make preparations for the winter. When zucchini are collected from your own garden, in small batches, it is just convenient to make caviar in a slow cooker. It turns out, as from our childhood, very tender, bright orange and, of course, delicious. A real delicacy for children, as well as people who watch their weight.

What you need to prepare:

• zucchini - 2 kg;
• carrots - 3 pcs.;
• bulbs - 2 pcs.;
• oil - 2 tablespoons;
• tomato paste - 1 tbsp;
• crushed allspice - a pinch;
• salt and sugar - to taste.

How to do:

1. Wash the vegetables, peel the skin. Approximately 1 liter of the finished product will be obtained from these ingredients, which will need to be poured into small jars. For a multicooker, in which the volume of the bowl is 5 liters, this is just for one bookmark.
2. If you take only young vegetables for caviar, then it will turn out to be more tender and tasty. Young vegetables also differ in that their skin is soft, there is more pulp, and there are no seeds yet. Nothing will happen if inadvertently a couple of bones end up in caviar, this is acceptable.
3. Zucchini should be cut into cubes, grated carrots. Leave one root vegetable to cut into cubes.
4. What we do first of all: pour the oil into the multicooker bowl, put the onion chopped in half rings, fry in the “Frying” mode, you do not need to manually set the time.
5. As soon as the onion begins to lighten a little, you need to add grated on coarse grater carrots and continue the frying process, stirring with a special spatula.
6. You can do it differently: first put zucchini, then onions and carrots, but according to the experience of most housewives, it is better to do it as described in the recipe, because then the onions and carrots will not have time to fry evenly, which means that the caviar will not have a special taste and aroma .
7. We put zucchini to the onion with carrots, mix, continue cooking in the same mode.
8. As soon as the pieces of vegetables become translucent, pour everything into a large bowl and puree all the vegetables right hot with a blender. It's fast and convenient. It is imperative to shift the fried vegetables so as not to damage the coating of the multicooker bowl.
9. When all the vegetables are chopped to a state that suits you - with in small pieces or completely mashed, in order to get a homogeneous mass, it must be transferred back to the pan of the appliance. The program must be set to "Extinguishing", you can "Pilaf" (time - 50 minutes), set the time to 40 minutes.
10. As soon as you hear the signal, add salt, spices (more if you like). You also need to put a spoonful of tomato paste, mix everything and continue cooking for 20 minutes.
11. The caviar will boil down a little and the volume of the contents of the bowl will decrease, this is normal.
12. In the meantime, our dish is being prepared, you can do the banks. If you did not have time to prepare the container before you started cooking zucchini caviar in a slow cooker for the winter, then you will have to sterilize the jars on the stove or in the oven. It is allowed to pour boiling water over clean and new jars, leave hot water in the bank for 10 minutes.
13. If there was time to prepare the jars, then this process is as follows: ordinary water 2-3 cups from the tap, a grate with holes is installed on top (this is a double boiler) and cleanly washed cans are placed on it with the neck down (you need to wash with soda, rinse thoroughly).
14. Sterilization time for 0.5 l jars 7 minutes, Steam cooking program.
15. Let's return to the caviar, the time has elapsed, pour the hot mass into the jars with a ladle, twist or roll up the lids (also sterilize, put in water when sterilizing the jars).
16. Such a blank is stored in the basement or at home in the pantry.
17. A little trick: each jar needs to be wrapped in a newspaper or paper, put on the lid with its “face”, the jars should be placed in a cardboard box, which must be covered with an old fur coat, coat, jacket or wadded blanket on top. When they cool down, they can be sent to a permanent storage place.

Zucchini caviar in a slow cooker for the winter with apples

Apples and zucchini - a great combination, intertwining flavors and delicate aroma. This is how caviar should be, which we propose to cook with us.

Take:

• zucchini - 4 pcs.;
• apples - 2 pcs.;
• onion - 1 pc.;
• tomatoes - 3 pcs.;
• sugar, salt - to taste;
• cloves - 12 buds;
• ginger root - 25 g;
• wine white vinegar- 600 ml;
• coriander - 1 tsp;
• allspice black peppercorns - 1 tsp

We will prepare like this:

1. Everything that needs to be washed, I wash. We take tomatoes, in each we make an incision sharp knife cross stitch. This is necessary in order to carefully remove the skin from the tomato. And we will do this: we lower one tomato on a spoon into boiling water, hold for exactly a minute, take it out and quickly lower it into a tank with cold water. Now you can remove the skin.
2. Tomatoes are prepared, cut the pulp with a sharp knife into cubes.
3. Onion - clean, cut into half rings.
4. Apples - also free from the peel, remove the seeds from the core, cut into cubes. As for the variety of apples, sour varieties are needed.
5. We also need a piece of white clean cloth. In it you need to put all of the above spices, as well as ginger root. Tie the spices into a knot.
6. Put all prepared and chopped vegetables in a multicooker bowl, put a bundle and vinegar.
7. Now it's time to activate the program - it will be the "Baking" or "Pilaf" mode. As soon as the mass boils, you can switch the multicooker to the "Extinguishing" mode. Time - 40 minutes. From time to time, you will have to stir our caviar so that it cooks evenly.
8. At the end of cooking, add salt, mix, taste.
9. Hot caviar needs to be laid out in jars and rolled up.

Bon appetit and yes, most importantly, the caviar will be ready only in a month. So if immediately after cooking you didn’t like the taste too much, don’t worry, she needs time to brew.

Zucchini caviar in a slow cooker for the winter with garlic

The recipe is practically the same in terms of the number of ingredients, only one more component is added, which is “responsible” for the aroma of the finished dish. Cooking zucchini caviar in a slow cooker for the winter with garlic.

Dish Ingredients:

• young zucchini - 3 kg;
• carrots - 1 kg;
• white onion - 1 kg;
• salt - 2 tablespoons;
• sugar - 2 tsp;
• tomato paste - 3 tablespoons;
• spices - optional;
• garlic - 5 cloves.

Cooking features:

1. All vegetables must be washed and cleaned. It is better to use young zucchini for caviar, because there are practically no seeds in them, and there is more pulp than in mature vegetables. As for onions, white onions are suitable for taste.
2. Cut the zucchini into large cubes, onion into rings or half rings (if large), grate the carrots on a coarse grater or chop finely.
3. Pour oil into the multicooker bowl, turn on the “Frying” program. When the oil warms up a little, put the zucchini first, they need to be fried until they are slightly translucent.
4. Then send the onions to fry, do not forget to stir all the ingredients with a spatula so that they fry evenly.
5. As soon as the onion becomes barely golden, it's time to lay out the carrots. We continue to fry all the vegetables until half cooked.
6. Then we shift the whole mass into a spacious bowl to chop. You can do this with an immersion blender (very convenient) or pass through a meat grinder.
7. We return the mass again to the multicooker bowl, turn on the “Pilaf” mode, wait until the mass reaches the boiling stage and then switch the multicooker to the “Extinguishing” mode. Cooking time from now on is 40 minutes.
8. After 20 minutes, you need to open the lid, mix the squash caviar in a slow cooker for the winter, and also put spices (if you like), salt and sugar - it’s important not to overdo it, it’s better to start with half the portion indicated in the recipe, because each person has different tastes addictions.
9. Following these ingredients, you need to add tomato paste, mix and continue the process of cooking zucchini caviar in a slow cooker for the winter until the signal.
10. Just at this moment, you need to put garlic - chop each clove with a sharp knife, add to the mass, mix.
11. Spread the hot mass in pre-sterilized jars, roll up the lids and wrap. Once the jars of caviar have cooled down, transfer them to the cellar.

Squash caviar in a slow cooker for the winter fragrant

An unusual combination of some products allows you to get a slightly different taste. If you add parsley root to the main ingredients, then the caviar will turn out tasty and fragrant. You will have to make a large portion, as everyone in the family will like such a dish. Let's get to work.

The products are:

• zucchini - 1 kg;
• onions and carrots, 2 pcs.;
• parsley root - 10 g;
• salt and sugar - to taste;
• black ground pepper- on the tip of a knife;
• vegetable oil- 2 tbsp.

We make zucchini caviar together in a slow cooker for the winter:

1. Peel the skin off the zucchini. It is advisable to use young vegetables. Cut into pieces, fry in the “Frying” mode in a slow cooker.
2. While the zucchini is cooking, peel the onions and carrots, and also peel the parsley root. Finely chop the onion, chop the carrots on a grater, and also grate the parsley root.
3. We add all the ingredients to the multicooker bowl, continue to cook the vegetables in the “Frying” mode until the onion becomes transparent. Do not forget to stir the caviar from time to time so that the vegetables cook evenly.
4. At the end of frying, as soon as the timer starts and the program turns off, add salt, spices and sugar to the vegetables, mix.
5. Then you need to activate the "Extinguishing" program, time - 40 minutes. If you have a minute, you can look into the saucepan and stir the caviar.
6. Don't forget to try ready meal you may need to add more spices, sugar or salt to taste.
7. When the caviar is ready, it must be laid out in prepared jars and rolled up with lids.

Tasty and healthy zucchini caviar in a slow cooker for the winter is ready, in the winter there will be something to treat your family and friends. Enjoy your meal!

Zucchini caviar in a slow cooker for the winter with pepper

There are two options for the development of events: prepare this product it is possible, both with sweet bell pepper, and with hot. Depending on the selected ingredient, the taste of the finished product will differ. In the first version, the caviar will be fragrant and slightly sweet, in the second - spicy.

Products:

• zucchini - 3 kg;
• onion - 0.5 kg;
• tomato sauce or tomato paste - 3 tablespoons;
• garlic - 4 cloves;
• salt and spices - to taste;
• vegetable oil - 3 tablespoons;
• bitter - pepper - 1 pod or 2 pcs. sweet bell pepper.

We will prepare like this:

1. Zucchini and other vegetables need to be washed and peeled. Cut the main ingredient into small cubes. Cut the carrots into thin slices, chop the onion and garlic with a knife - chop finely.
2. Be sure to clean hot peppers (we work with gloves so that our hands do not bake). It is necessary to cut the pepper into 2 halves with a knife, remove the seeds and also finely chop.
3. Pour vegetable oil into the multicooker bowl, turn on the “Frying” program. After a couple of minutes, you can put all the vegetables in the pan at once, fry until the time runs out (15 minutes).
4. At the end of cooking, add salt, favorites and spices.
5. Then switch the multicooker to the “Extinguishing” mode, the time is 40 minutes.
6. Once the time is up, you need to open the lid to taste the caviar, you may want to add more salt or add a little sugar to make the caviar sweeter.
7. The hot finished product must be decomposed into pre-prepared, washed and sterilized jars, cover clean lids and now we will sterilize zucchini caviar in a slow cooker for the winter.
8. This is done as follows: at the bottom of the multicooker you need to put a kitchen towel folded in several layers, put jars. Fits 2 or 3 jars, 500 ml. Next, you need to pour water so that the jars are “up to their shoulders” in the water and turn on the “Steam” program.
9. As soon as the water boils, you need to sterilize for 15 minutes.
10. Carefully remove the hot jars from the multicooker bowl, place on the table and roll up the lids. Turn the jars of caviar upside down, wrap them in a warm blanket, leave to cool completely.

That's all, zucchini caviar in a slow cooker for the winter is ready. You can make several more jars according to the same recipe. spicy caviar and instead of bitter pepper, put a few pieces of sweet bell pepper.

Zucchini caviar in a slow cooker for the winter with mushrooms

Practically independent dish- zucchini goes well with mushrooms. You can cook a dish according to this recipe from any mushrooms: bought in a store or collected in the forest.

What we need:

• zucchini - 2 pcs.;
• onion - 2 pcs.;
• carrot - 2 pcs.;
• fresh mushrooms - 200 g;
• dill - 1 bunch;
• salt and spices - to taste;
• garlic - 2 cloves;
• vegetable oil - 2 tbsp.

Cooking caviar:

1. We wash the vegetables, peel, cut into slices of zucchini, rub the carrots on a coarse grater. We cut the onion finely.
2. We put all the vegetables in the cauldron of the device, but first we pour in the oil, turn on the “Frying” program.
3. Fry until the vegetables are browned, it is necessary to ensure that they do not burn. If there is not enough oil, you can add more.
4. Transfer the hot fried vegetables to a spacious bowl and grind with an immersion blender to make a homogeneous mass.
5. What's next: Now it's the turn of the mushrooms. They need to be washed, cleaned if necessary and cut into pieces.
6. We have one more onion left, just need to chop the onion, fry together with the mushrooms in the “Frying” mode.
7. Now dill: fresh herbs need to be washed, cut into small pieces.
8. Add zucchini caviar to the mushrooms, mix, switch the device to the "Extinguishing" mode, put the dill, add spices and salt, as well as the garlic passed through the press.
9. Once again, mix the whole mass and you can lay out hot in jars.
10. Caviar with lids, wrap with something warm, when the jars have cooled down, you need to put them in a permanent storage place (in the basement or on a shelf in the pantry).

Zucchini caviar in a slow cooker for the winter. Video

The process of preparing caviar from zucchini requires a certain time and is laborious. Despite this, many housewives deliberately take on these chores in order to prepare tasty and tasty food for the winter. hearty snack. Every year more and more recipes appear at the disposal of home cooks.

Today, caviar can be cooked not only in the usual way, but also in a slow cooker, with spices, with mayonnaise. Now, if there is a desire, everyone has the opportunity to cook a product at home that will not differ from the one that was sold in stores a few years ago.

Important points in the preparation of zucchini caviar

There are several recommendations, the observance of which will allow you to cook delicious caviar, spending a minimum of time and effort on manipulations. After all, an important role is played not only by how much the workpiece is processed, but also how to properly organize the process at all stages:

1. For winter preparations vegetables that ripen in the fall rather than early summer are best suited. They contain minimal amount nitrates and many useful components.
2. It is best to put young vegetables on caviar, the length of which does not exceed 20 cm. Such fruits do not need to be cleaned, they are simply washed thoroughly, the poles are cut off at both ends. No need to give up on older zucchini. That's just cook them separately, after peeling and seeds.
3. To prevent the composition from becoming too watery, excess moisture can be removed from the blanks. To do this, the fruits are cut, salted and after 15 minutes squeezed from the released juice.
4. Appetizing and familiar Orange color the appetizer is served with tomatoes (or pasta) and carrots. If these ingredients are not included in the recipe, then you need to prepare for unusual look finished product.

To really get tender dish, zucchini must be rubbed. Is it done before or after heat treatment, but do not limit yourself to simply boiling the product until it softens, the consistency will not be the same.

Traditional cooking options

Zucchini caviar, prepared according to one of classic recipes, has a mild, neutral taste that will appeal to both adults and children.

• Basic option. For 3 kg of zucchini, we take 1 kg of carrots and onions, 2 tablespoons of tomato paste, 1.5 tablespoons of salt, a tablespoon of sugar, a teaspoon of citric acid, a glass of vegetable oil. We fry the pre-prepared pieces of vegetables in vegetable oil, which we do not regret (this will allow the product not to burn and will positively affect the shelf life of the workpiece). Chop onions and carrots, fry. We pass all the vegetables through a meat grinder and put them in a saucepan for cooking. Add all other ingredients, stir, bring to a boil and simmer for a quarter of an hour over very low heat. caviar distribute among banks.

• The simplest approach. For 1.5 kg of zucchini, we take 500 g of carrots, tomatoes and bell peppers, one onion, a tablespoon of 9% vinegar, vegetable oil and salt. Peel the onion, finely chop and fry in vegetable oil. We clean the tomatoes from the skin and seeds. We clean all other vegetables, boil until soft. We mix the components, grind them with a blender, add vinegar and salt. The mass must be boiled over low heat for half an hour, after which you can lay it out in jars.

Tip: Vegetable pulp is very susceptible to the influence of spring odors. If you plan to boil zucchini in a slow cooker or a container that is regularly used on the farm, you need to make sure that the device is absolutely clean. Neglecting this stage can ruin high-quality and tasty caviar.

These dishes can also be prepared in a slow cooker. For this, the "Extinguishing" mode is best suited. We set the timer for 60 minutes, after which we evaluate the condition of the product and bring it to readiness, extending the processing for another quarter of an hour.

How to cook zucchini caviar with mayonnaise or spices?

Today, more and more people cook at home. unusual options squash caviar. How much to put in these cases, you need to decide on your own, based on personal requirements for finished product. Basic Options cooking original dishes look like this:

• Appetizer with mayonnaise. For 2 kg of zucchini, we take 2 carrots, 3 small onions, a glass of mayonnaise, 3 tablespoons of vegetable oil, a glass of tomato paste, 1.5 tablespoons of 9% vinegar, a tablespoon of salt and sugar, a pinch of paprika and black pepper. We clean the onions and carrots, grate them, fry for 5 minutes and grind with a blender to a puree state. We pass the pulp of zucchini through a meat grinder. We put all the vegetables in a container for cooking, bring to a boil. Cook the mass for at least two hours, stirring regularly. Half an hour before turning off the product, season it with mayonnaise and tomato paste, 10 minutes - with all other components. Ready composition we pack on banks.

Tip: If the recipe suggests spice caviar with tomato paste, then it should not contain preservatives. When it is recommended to use mayonnaise, it is better to give preference to high-calorie foods.

• Cooking caviar with spices in a slow cooker. For 750 g of zucchini pulp, we take 350 g of carrots and tomatoes, 250 g of onions and bell peppers, 3 tablespoons of refined (!) Vegetable oil, 3 cloves of garlic, a third of a teaspoon of curry, salt, a mixture of peppers, ground coriander And nutmeg. In general, it is better to decide how much of which spices to take on your own. We clean the onion and garlic, chop, place in a slow cooker, pour oil and process for 5 minutes using the “Baking” mode. From tomatoes we prepare mashed potatoes without skins and seeds, mix with all the spices and add to the frying. We clean and finely chop all other vegetables, put them in a bowl, simmer in the appropriate mode for 1 hour and 15 minutes. Caviar cooked in a slow cooker can simply be mixed and put into jars or pre-chopped with a blender.

Products seasoned with mayonnaise or numerous spices have a peculiar piquant taste. Due to this, such caviar is widely used not only as a topping, but also as snacks, sometimes even as a side dish.

Another original recipe for the preparation of the composition

To get a caviar that will be no different from shop product you can try this recipe:

• For 3 kg of zucchini we take three large carrots, 1 kg of onions, half a glass of tomato paste, 3 tablespoons wheat flour, a couple of parsley roots, 3 tablespoons of salt and a glass of vegetable oil.
• We pass the pulp of zucchini through a meat grinder. Peel onions, carrots and parsley and also pass through a meat grinder or grate.
• Pour vegetable oil into a saucepan without two tablespoons, heat up, spread squash preparation and simmer with salt, getting rid of excess moisture.
• On the remaining 2 tablespoons of vegetable oil, fry the mixture of onions, carrots and parsley for 5 minutes. We introduce tomato paste, cover the product with a lid and simmer for another 5 minutes.

• Now we combine the workpiece with vegetables. The resulting composition must be boiled for another 5 minutes, after which it remains only to gradually introduce flour and hold the product on fire for another 5 minutes. No matter how many components are processed, it is recommended to arrange the finished dish in jars and sterilize for another 20 minutes under the lids.
• By the way, all of the above manipulations can be performed in a slow cooker. In this case, the dish will turn out even more fragrant (you just have to constantly shift the components).

Such caviar is distinguished by the presence of flour, which affects the taste, texture and calorie content of the finished dish. You should not try to supplement the product with mayonnaise, because of this it can turn from a useful natural dish to cause weight gain.

All housewives prepare all kinds of vegetable snacks for the winter, and one of them is zucchini caviar in a slow cooker. Make her different ways: according to GOST, with mayonnaise, tomatoes, mushrooms, eggplants and sweet peppers. Each of the recipes is interesting in its own way, but if you do not know how to cook this treat, use step by step recipes with photo.

How to cook zucchini caviar in a slow cooker

If you do not know how to cook such a zucchini dish in a slow cooker, use detailed master classes(with photo) and following secrets:

1. Peel, peel, seeds only old vegetables.
2. To peel the fruit from the skin, use a vegetable peeler, and from the seeds - a tablespoon.
3. If the recipe contains citric acid, lemon juice, sour tomatoes, put them in the middle or end of cooking, when the zucchini is already soft. Otherwise, acidic ingredients will slow down the cooking process of vegetables.
4. Sterilize the jars before placing the finished mass in them.

Recipes for zucchini caviar in a slow cooker

delicious caviar from zucchini in a slow cooker can be cooked according to different recipes(with and without photo), with addition different vegetables and not only. It’s easy to make a snack, you don’t need a lot of products, but in your refrigerator (cellar) there will always be a treat that you can spread on a sandwich and not be ashamed to serve to guests. Consider only the fact that the calorie content of all recipes is indicated per 100 grams.

According to GOST

• Time: 2 hours.
• Servings: 16 persons.
• Calorie content of the dish: 65 kcal.
• Purpose: for a snack, preservation for the winter.
• Cuisine: Russian.
• Difficulty: easy.

This snack is easily absorbed by the body, and also helps to remove excess fluid from the body, so it is very useful. Try to cook it according to GOST and, perhaps, this recipe will become a favorite in your family. Previously, caviar was cooked on the stove, but now multicookers have appeared that greatly facilitate the process, and as a result, the dish is more low-calorie.

Ingredients:

• peeled zucchini - 2 kg;
• carrot - 120 g;
• onion - 80 g;
• vegetable oil - 90 g;
• tomato paste - 190 g;
• ground black pepper - 1 g;
• salt - 10 g;
• sugar - 20 g.

Cooking method:

1. Pour oil into the multicooker bowl, fry first the diced zucchini, and then the onions and carrots. All vegetables must be golden color.
2. Put them in a separate bowl, puree, and then return to the slow cooker again and cook for 40 minutes using the stewing program. Do not close the lid.
3. Then add the rest of the ingredients and simmer for another 20 minutes.
4. Arrange in banks, roll up.

with mayonnaise

• Time: 2 hours.
• Number of servings: 18 persons.
• Calorie content of the dish: 108 kcal.
• Cuisine: Russian.
• Difficulty: easy.

There are a lot of cooking options for this dish, and one of the most popular is with mayonnaise and tomato paste. The consistency of such a snack is tender, soft, and literally melts in your mouth. Any zucchini is suitable for her - young and old, during cooking, both will soften. Choose the lowest percentage mayonnaise for such caviar in a slow cooker to reduce the calorie content of the dish.

Ingredients:

• zucchini - 1.5 kg;
• onion - 250 g;
• carrot - 2 pcs.;
• tomato paste - 100 g;
• mayonnaise - 150 g;
• vegetable oil - 0.5 tbsp.;
• sugar - 0.5 tbsp. l.;
• salt - 1 tbsp. l.

Cooking method:

1. In a slow cooker on the "Frying" program, fry the chopped onion in oil for 10 minutes. If you do not have this mode, use the "Baking" program.
2. Add chopped carrots, and after 10 minutes - diced zucchini.
3. When they are a little fried, pour in mayonnaise and bring to desired consistency for 50 minutes on the "Extinguishing" program.
4. We cool the squash mass, puree it with a meat grinder, a blender, send it back to the bowl.
5. Add the remaining ingredients and simmer for another half an hour. We lay out the banks, roll up.

With tomatoes

• Time: 2.5 hours.
• Servings: 10 persons.
• Calorie content of the dish: 50 kcal.
• Purpose: snack, preservation for the winter.
• Cuisine: Russian.
• Difficulty: easy.

Zucchini caviar in a slow cooker with the addition of fresh tomatoes acquires a richer beautiful color. In addition, the quantity ready snack gets a lot more. In the summer there is no shortage of tomatoes, so you can easily close a few jars of such a treat. Choose the meatiest tomatoes so that the consistency of caviar is thicker.

Ingredients:

• zucchini, carrots - 2 pcs.;
• tomatoes, onions - 4 pcs.;
• garlic - 2 cloves;
• sunflower oil - 50 ml;
• spices - to taste.

Cooking method:

1. Fry the onion in a slow cooker on the "Baking" mode until golden brown, then put the chopped tomatoes.
2. After 10 minutes, put the carrots and zucchini, cut into small pieces, into the bowl. We cook vegetables on the Pilaf mode until the signal.
3. Cool the vegetable mass, puree in another bowl and return.
4. Add spices, chopped garlic and simmer for 20 minutes.
5. We lay out the banks, roll up.

with eggplant

• Time: 1 hour 45 minutes
• Servings: 14 persons.
• Calorie content of the dish: 40 kcal.
• Purpose: snack, preservation for the winter.
• Cuisine: Russian.
• Difficulty: easy.

Caviar from zucchini with eggplant turns out to be very tasty and satisfying, it can be served as a side dish, snack or spread on bread. To taste qualities the treats turned out to be more tender, softer, pre-soak the eggplants in salt water. So bitterness will go away from them. Top up cookbook this interesting recipe, please your loved ones with a new dish.

Ingredients:

• zucchini - 2 pcs.;
• eggplant - 3 pcs.;
• onion, tomato - 4 pcs.;
• garlic - 2 cloves;
• vegetable oil - 0.3 tbsp.;
• vinegar 70% - 1 tsp.

Cooking method:

1. Put the onion into the bowl of the multicooker with vegetable oil and fry until golden brown in the “Baking” mode.
2. Place diced eggplants, tomatoes and zucchini on top.
3. Set the device to the "Extinguishing" mode for 45 minutes.
4. Then add garlic, salt, hot peppers to taste and a spoonful of vinegar, mix and simmer for another 30 minutes.
5. Lay out on banks, roll up.

With mushrooms

• Time: 1.5 hours.
• Servings: 12 persons.
• Calorie content of the dish: 37 kcal.
• Cuisine: Russian.
• Difficulty: easy.

Mushrooms are one of the products with which classic caviar zucchini in a slow cooker turns out tasty and fragrant. These two ingredients are perfectly combined with each other, creating an excellent composition. This dish is suitable for any fresh mushrooms, you can buy them or collect them yourself. Add mushrooms to it to make the appetizer even healthier and more aromatic.

Ingredients:

• zucchini - 1 pc.;
• onions, carrots - 2 pcs.;
• fresh mushrooms - 200 g;
• greens - 1 bunch;
• spices, garlic - to taste;
• oil - for frying.

Cooking method:

1. Cut the zucchini into cubes, 1 onion and 2 carrots - finely chop. Mix everything and fry until soft.
2. Transfer the mass, puree.
3. Grind mushrooms, fry with onion. Chop up the greens.
4. Put the zucchini mass to the mushrooms, simmer for 5 minutes. Season with spices, garlic and herbs.
5. Mix everything, arrange in jars, roll up.

With bell pepper

• Time: 2 hours.
• Servings: 14 persons.
• Calorie content of the dish: 49 kcal.
• Purpose: preservation for the winter, snack.
• Cuisine: Russian.
• Difficulty: easy.

In the season of vegetables, it’s a sin not to experiment by creating different flavor combinations. This also applies to zucchini caviar, for example, adding to it bell pepper, You'll get amazing appetizer, the color is similar to the store. Only the taste will be different, because home-made preparations are always better. Choose red pepper or yellow color so that the squash treat is also beautiful, appetizing.

Ingredients:

• zucchini - 1.5 kg;
• onions, carrots, bell peppers - 2 pcs.;
• hot pepper - 1 pod;
• salt - 1.5-2 tbsp. l.;
• sugar - 1 tsp;
• garlic - 3 cloves;
• tomato paste - 2 tbsp. l.;
• vegetable oil - 4-5 tbsp. l.

Cooking method:

1. Fry the onion using a slow cooker on the Baking mode. At this time, grate the carrots and add to the onion, and then pour in the chopped pepper.
2. While the vegetables are fried, cut the zucchini, add to other vegetables and turn on the “Stew” mode.
3. After 15 minutes, throw chopped hot pepper, add spices.
4. 20 minutes before the end of the time, pour in the tomato paste, throw in the chopped garlic.
5. When the quenching is over, let the mass cool, puree.
6. Then put into banks, roll up.

Recipe for zucchini caviar in a slow cooker for the winter

• Time: 2.5 hours.
• Servings: 20 persons.
• Calorie content of the dish: 42 kcal.
• Purpose: snack, preservation for the winter.
• Cuisine: Russian.
• Difficulty: easy.

Many housewives do not want to preserve this appetizer, believing that this is a long and laborious process, but zucchini caviar for the winter in a slow cooker according to this recipe is prepared quickly and always turns out delicious. Having tried such a treat once, you will forever add it to your menu. Caviar turns out beautiful color, which immediately makes you want to enjoy it.

Ingredients:

• zucchini - 3 kg;
• carrot - 2 pcs.;
• garlic - 7 cloves;
• onion - 800 g;
• vegetable oil - 150 g;
• tomato paste - 200 g;
• ground red pepper - 1 tsp;
• citric acid - 0.5 tsp;
• salt - 2.5 tbsp. l.;
• sugar - 1.5 tbsp. l.

Cooking method:

1. We pass all the vegetables through a meat grinder, put it in a slow cooker and set it to the “Extinguishing” mode for 2 hours.
2. An hour after the start of the process, you need to add spices, and half an hour before the end, pour in tomato paste, oil and throw in chopped garlic. 15 minutes before the multicooker signal, we throw citric acid.
3. When the quenching is over, put it in banks, roll it up.

Video

From this article you will learn the recipe for cooking zucchini caviar in a slow cooker. Recommendations are also given so that the caviar turns out to be tender and you will definitely like it.

Tips for cooking zucchini caviar in a slow cooker:

1. The size of the zucchini doesn't matter. It is important that all seeds are removed. If seeds from zucchini get into the caviar, then the consistency will not be so tender. Solid particles from seeds will not decorate this dish.
2. It is important to remove from the dish after stewing Bay leaf and other major spices. If this is not done, the taste of squash caviar may be spoiled.
3. Tomato paste can be replaced with fresh tomatoes. But before adding to the dish, they must be stewed for at least 40 minutes in order for the excess liquid to evaporate. You can also remove the skin from a tomato. For this you need fresh tomatoes plunge into boiling water for about 30 seconds. After such a procedure, the skin from the tomato is removed easily and simply.
4. In zucchini caviar for more piquant taste you can add garlic. But it is important not to overdo it with this ingredient. Enough 1-2 slices.
5. Greens - dill, parsley, celery and others spices It is better to add it to the finished dish. When stewing, the color of the greens becomes dark and does not look as appetizing in the dish as we would like.
6. To get zucchini caviar in a slow cooker with a taste like store bought, add two tablespoons of flour fried in a pan 15 minutes before the end of cooking.

This dish is very versatile, it is often smeared on bread, or, for example, on.

When stewing, you can also add a couple of bell peppers to caviar, for an amateur. In addition, if frozen for the winter fresh zucchini, diced and some other vegetables - blanks for squash caviar, then you can cook it at any time.

Cooking time: up to 3 hours

Ingredients:

• 4-5 zucchini;
• 2-3 large carrots;
• bulb onions;
• tomato paste;
• lemon juice concentrate;
• salt, sugar, bay leaf, pepper;
• vegetable oil.

How to cook zucchini caviar in a slow cooker

Peel vegetables. Fry carrots and onions separately in a pan

Transfer the roast to the multicooker bowl

Zucchini cut into small cubes. We put everything in a multicooker. Add 2 tablespoons of tomato paste, salt, sugar, spices. Pour in vegetable oil, about half a glass. You can use fresh tomatoes, two medium-sized things, pre-dip them in boiling water and remove the skin, cut into small pieces

There is no need to add water because there are so many vegetables own juice will give. We put on the "Baking" mode. For 60 min.
Do not forget to periodically stir our zucchini caviar in a slow cooker.

You can cook unattended in the “Pilaf” mode with the lid permanently closed, if there is no liquid left, the multicooker will turn itself off, in which case if the bowl is filled almost to the brim, the caviar will cook up to 3 hours. But in the “Baking” mode, the juice will evaporate faster

Add lemon concentrate five minutes before the end of the stew, about 2 tablespoons. Need to try. Thanks to him, zucchini caviar cooked in a slow cooker can be stored not only in the refrigerator, but also in the basement for about 8 months.

After turning off the multicooker, leave the zucchini caviar to cool slightly

Then we pass through a meat grinder.

Important! Be sure to remove the bay leaf before chopping! You can use a blender

Wash jars with lids thoroughly and sterilize in a water bath for about ten minutes.

We lay out the zucchini caviar in jars and put it on sterilization for twenty minutes from the moment the water boils in the pan

We close the lids, you can twist them, if you want more reliable - then with the help of a seaming machine

Zucchini caviar in a slow cooker is ready!

Bon appetit!

Spicy zucchini caviar in a slow cooker

Cooking time: 1 hour 30 minutes

For lovers of spicy, we offer a recipe for zucchini caviar in a slow cooker with a set of various spices, the so-called "Piquant". This option is, of course, not for children and far from dietary. In fact, it is even a sauce that complements the taste of a piece of toasted black bread with butter or meat dish. Cooking such a dish in a miracle assistant is also easy.

Zucchini caviar is harvested during the season when homemade vegetables can be bought at the market at affordable prices V in large numbers. Almost every hostess makes it, because it is even more nostalgia, food from childhood, starting from kindergartens, in which even today it is always included in the diet. Caviar is also served on festive table and for everyday lunch. Jars from such blanks should always be in the pantry or basement. Of course, it’s easier to go and buy a store-bought version, but how can it compare with homemade, cooked with love from fresh delicious ingredients!

Ingredients:

• zucchini - 1 kg;
• onion - 500 g;
• carrot - 600 g;
• sweet Bulgarian pepper - 150 g;
• tomato paste - 40-50g;
• vegetable oil - 90-100 ml;
• garlic - 30 g;
• sugar - a pinch of 10 g;
• curry powder - a pinch of 10 g;
• coriander - a pinch of 10 g;
• nutmeg - a pinch of 10 g;
• salt, allspice and black pepper to taste.

How to cook spicy zucchini caviar in a slow cooker

Finely chop the onion and garlic, turn on the multicooker in the “Frying” mode, pour a couple of tablespoons of refined vegetable oil, wait until the bowl warms up and fry until half cooked, i.e. quite a bit.
Add all the spices and sugar to the tomato paste, put in a bowl with the onion, mix gently with a wooden or silicone spatula and continue to fry for no more than five minutes.
In advance, cut into cubes all the washed peeled vegetables: zucchini, carrots, bell peppers.
Place them in a slow cooker for frying, pour the remaining vegetable oil. Switch the mode to "Extinguishing" for 60 minutes.
After cooking, leave to cool in a closed multicooker. Then grind with a blender and you can serve.
Such zucchini caviar can be preserved for the winter in the same way as described in the first recipe above.
Bon appetit!

Zucchini caviar in a slow cooker according to GOST

Cooking time: 1 hour 30 minutesServings: 1 liter

I got this recipe for zucchini caviar from my mother, and she got it from my grandmother. This dish was (and still is) one of the most popular blanks for the winter in every family during the Soviet Union. I adapted the recipe for cooking in a slow cooker, which greatly simplified the process !!!

At our dacha, growing zucchini and zucchini is a long tradition, we also like to cook zucchini jam with lemon. In general, there is always plenty of vegetables for caviar and there is no need to resort to the help of the market). Of course, I also prepare caviar in large quantities, I twist it into jars of medium size - 600-800 ml, so that it is enough for one or two meals.

The recipe itself - how to cook zucchini caviar in a slow cooker - has been verified to a milligram for many years, it is this option that is the one that was earlier in mass production, many people want to remember their favorite taste - so try it - cook it yourself!

Ingredients:

• zucchini - preferably young, already peeled and peeled - 2 kg;
• tomato paste - 200g;
• peeled onion - about 90g;
• carrots - 130g;
• vegetable refined oil(preferably sunflower) - 90g;
• ground allspice and black pepper - 1-2 g each;
• salt - 15-20g;
• sugar - 20g

How to cook delicious zucchini caviar in a slow cooker according to GOST as in childhood

First of all, we prepare the vegetables. I prefer to take young zucchini, there are almost no seeds in them, and if there are, they are so tiny that you won’t even notice them, but in large ones they have grown accordingly, with a hard shell. In addition, the flesh of the young is more fleshy.
I peel it without fail, cut it in half lengthwise and embroider the part with seeds, a tablespoon or a knife. I cut into cubes about 1 cm by 1 cm, you can slightly larger.

Peeled washed carrots rub on a grater, you can also on a large one - it's faster, I cut the onion into cubes.

I burn the slow cooker on the “Frying” reshim and pour in the oil. when it warms up - I put onions, carrot zucchini - fry until the latter become reddish in color, they are transparent, about 5 minutes, maybe a little more.

I put the preparation of our squash caviar from the bowl of the multicooker into the dishes (I also pour the oil with vegetables), in which the mixture can be pureed with a blender. I grind very hard! I return it back to the multi bowl and set the “Extinguishing” mode for 40 minutes. I leave the lid open - it is important that the caviar is boiled down, i.e. excess liquid with steam and condensate left the mixture.

I spread the tomato paste, pepper, salt, sugar and carcass in this mode for another 20 minutes.

At this time, I prepare the dishes for preservation - I sterilize the washed jars. I boil the lids in boiling water for a couple of seconds and before blocking, for reliability, I also lower them into boiling water.

As soon as the zucchini caviar is cooked in a slow cooker, I put it in jars and cork it with a typewriter.

I turn it upside down, put it on the floor on a blanket and cover it with it from above until it cools for a day, then into the basement.

Bon appetit!