Cooking zucchini caviar in a slow cooker for the winter. Traditional cooking options

Zucchini caviar - light low-calorie product, loved by both adults and children, making it easy to prepare a "quick" snack in the form of sandwiches. It is especially popular with those who are forced to stick to a diet.

The taste of caviar noticeably enriches the addition of even a small amount forest mushrooms.

fresh tomatoes - best alternative tomato paste, they, along with ground pepper, will give the vegetable mass the necessary sharpness.

Cooking in a slow cooker greatly facilitates the process of evaporating zucchini, which give a lot of juice, saving the hostess from the need for constant stirring.

Ingredients

• 2 kg zucchini
• 1 carrot
• 2 onions
• 3 art. l. vegetable oil
• 3 tsp salt
• 1 tsp ground pepper
• 2 tbsp. l. tomato paste
• 2 tsp Sahara

Cooking

1. First, prepare the vegetables. Wash the zucchini thoroughly, cut off the tail and nose. Rinse the carrots well and cut thin upper layer. Remove the husk from the onion.

2. Cut everything into small cubes, put in the multicooker bowl and top up vegetable oil, any will do - sunflower, corn. Close the lid and set the Bake mode for 30 minutes.

3. After the beep, send the baked vegetables to the combine, where they grind them to a puree state. Optionally, you can leave pieces of vegetables or achieve a smooth, uniform consistency.

4. Transfer the vegetable puree back to the multicooker bowl.

5. Add salt, sugar, black ground pepper and other spices as desired tomato paste. Stir and set the "Extinguishing" mode for half an hour.

6. Canning jars must be sterilized over steam or in the oven, and the lids can simply be scalded with boiling water. Fill the prepared glass container squash caviar.

7. Twist the caviar with lids, turn over and wrap until completely cool. store mouth-watering blanks in a cool dark place. By the way, such caviar “goes” very well during Lent, when the list of allowed dishes is sharply narrowed. It goes well with a side dish or just with a slice of black bread and green onions.

Note to the owner

1. It is very good if the tomato paste that goes into the caviar is sour, the carrots are sweet, and the onions are spicy. It is such a contradictory, contrasting scale that will turn into a harmonious symphony of taste. The zucchini itself is fresh and does not differ in particular expressiveness, but surrounded by bright ingredients, figuratively speaking, it will sound.

2. The hostess, who has a blender with the “Ice Crushing” mode, will be able to make an appetizer of a pleasant consistency: vegetable pieces will be moderately small, but will not turn into a puree, so they will not allocate excessive amount oily liquid.

3. All components of this blank are combined with mushrooms. Pickled forest gifts crumble into caviar when the contents of the jar are already laid out in serving dishes, and champignons can be used in the preservation process - stew in a slow cooker and grind together with vegetables.

4. It is not advisable to choose too large containers for rolling up such a snack. It is optimal to use half a liter. To those who have big family, 750 ml will do.

5. Any soup with cereals and pickle will gain interesting aftertaste from adding one or two dessert spoons squash caviar. Only she must boil in it for about 5 minutes, otherwise the first dish will quickly turn sour.

benefits, nutrition and pleasant taste- three in one - this is known to many since childhood squash caviar. This appetizer is in demand among fans. healthy eating and those people who prefer easy and hearty food. It is not necessary to cook the vegetable mass in a saucepan, there is a more convenient and fast method using a multicooker.

Recipe for zucchini caviar for the winter

Preparing a nutritious snack with a kitchen household appliances is a simple, comfortable process that does not take much time. homemade caviar from zucchini in a slow cooker it turns out much tastier than store-bought products. This culinary creation preserves maximum amount useful substances. most popular trademarks that produce a classic unit (multi-cooker-pressure cooker) are considered Panasonic, Redmond, Moulinex.

Standard zucchini caviar in a slow cooker for the winter consists of following products: zucchini, carrot, onion, fresh tomatoes, salt, black pepper. From this simple set turns out appetizing hearty meal with low calorie content. All the above components must be crushed with a blender, and then the multicooker will do everything. This is followed by sterilization of containers, conservation. Some add to vitamin preparation red sharp or bell pepper, mayonnaise, eggplant, replace fresh tomatoes paste.

How to make zucchini caviar according to GOST

In order to properly prepare the "GOST" dish, you need to follow the creation algorithm exactly, which is presented below. For vegetable healthy food You will need these simple ingredients:

• zucchini - 3 kilograms;
• sunflower oil - 6 tablespoons;
• tomato paste - 2 cups;
• onion- 3 pieces;
• carrots - 2 pcs.;
• ground black pepper - 1 tsp;
• salt - 1 tbsp. spoon.

The step by step recipe looks like this:

1. At first running water all vegetables are thoroughly washed. They must be well cleaned, then cut into cubes (or bars). Carrots are chopped on a grater.
2. The frying pan is lubricated with oil, zucchini are fried a little on it. The main product is cooked under a closed lid, mixed several times.
3. Lightly fried carrots and onions.
4. All vegetables that make up a nutritious snack must be thoroughly chopped. They need to be mashed at the maximum speed of the blender.
5. Seasonings and tomato paste are added. Blender starts up again.
6. Caviar from zucchini in a slow cooker is cooked using the “Cooking” or “Stew” modes (no more than 20-25 minutes).

Recipe for zucchini caviar with mayonnaise

There is another option to create low calorie meal with bell pepper and mayonnaise. So, the products for making snacks:

• young zucchini - 2 kilograms;
• tomato paste - half a glass;
• Bulgarian Bell pepper- 4 pieces;
• onions - 4 pieces;
• mayonnaise - 1 tbsp.;
• sunflower oil- 3 tablespoons;
• granulated sugar – 3 large spoons;
• salt pepper.

The dish is made according to the following scheme:

1. Zucchini is cleaned of dirt (the crust can be left), cut into medium-sized circles.
2. salad pepper cut into slices, chop the onion into cubes. Both ingredients are ground in a meat grinder, mixed with tomato paste.
3. The multi-cooker is lubricated with vegetable oil. All vegetables, sugar and seasonings are placed inside the unit.
4. The Porridge program is activated. Boil the contents of the bowl for at least 15-20 minutes.
5. After that, the lid of the multicooker opens, to vegetable puree mayonnaise is added.
6. We continue to cook for another 40 minutes using the same program.

Zucchini caviar - simple, but very tasty winter preparation.

Many housewives have their own recipes for this wonderful snack, but few cook it in a slow cooker. In fact, it is very convenient, easy and saves a lot of time.

Zucchini caviar in a slow cooker for the winter - general principles of cooking

Even ripe and overripe zucchini are suitable for caviar, you just need to remove the skin from them and remove the hard seeds. If the fruits are young, then you can use the whole, removing only the ends on both sides.

What is usually put in caviar:

Tomatoes or pasta;

Bulb onions;

Carrot;

Pepper sweet and hot;

Vegetable oil.

Also added to caviar different spices, there are recipes with mushrooms, eggplant and even cereals. In a slow cooker, vegetables are usually stewed. Some ingredients may be subject to pre-frying but not zucchini. They are too juicy and it will not work to fry pieces of vegetable in a slow cooker.

Zucchini caviar in a slow cooker for the winter through a meat grinder

Recipe for ordinary zucchini caviar in a slow cooker for the winter. All vegetables, except for onions, are twisted through a meat grinder in their raw form. Tomato paste is used instead of tomatoes.

Ingredients

3 kg of zucchini;

150 ml of oil;

200 g of tomato paste;

500 grams of onion;

1 head of garlic;

3 spoons of sugar;

1.5 tablespoons of salt;

0.5 tsp citric acid;

250 grams of carrots.

Cooking

1. Pour the oil into the multicooker. Turn on the baking program, let it heat up for now.

2. Cut the onion into cubes, transfer to fry. It can also be twisted with other vegetables, but then it will be impossible to fry due to the abundance of juice.

3. Cut zucchini and carrots into pieces. If the zucchini seeds are large, then it is better to remove them.

4. We shift the vegetables into the slow cooker. We rearrange the mode for stewing, cook the caviar for an hour.

5. Open, lay salt with sugar, pour lemon, other spices are possible. We spread the tomato and immediately chopped garlic. You can skip the entire head and add just a couple of cloves.

6. We close everything again and stew the caviar for another half hour. This time is enough to prepare the jars.

7. Lay out hot billet from zucchini into sterile jars and immediately twist. Let cool upside down.

Zucchini caviar in a slow cooker for the winter with mayonnaise

Enough famous recipe caviar for the winter, to which mayonnaise is added. Ideally used homemade sauce so hard to find in the store good composition. But if it's possible to buy quality product, then feel free to use it.

Ingredients

1.5 kg of zucchini;

1 spoon of sugar;

0.5 tablespoons of salt;

250 grams of onion;

100 grams of paste;

1-2 carrots;

0.5 cups of oil;

Any spices (pepper, coriander).

Cooking

1. Pour the oil into the saucepan from the multicooker. We set the frying program.

2. Add chopped onion, cook for ten minutes.

3. Add grated carrots, lightly fry with onions.

4. The recipe indicates the weight of already peeled zucchini without anything superfluous. Cut them into pieces, shift to the vegetables.

5. Add mayonnaise, close and cook on the stewing program until soft. On average 40-50 minutes. But it all depends on the degree of maturity of the vegetable.

6. Open, cool the vegetables until warm state, transfer to a convenient pan and grind with a blender to a puree state.

7. We return the zucchini back to the slow cooker. It's time to add pasta, spices, salt to them. We mix everything well and try. If the paste is not sour, then you can add a little lemon or vinegar for taste.

8. Close, simmer for another half hour. We lay out, seal.

Zucchini caviar in a slow cooker for the winter with tomatoes

Recipe amazing workpiece, which needs fresh tomatoes. As a rule, in the summer there is no shortage of them. Caviar is prepared in two stages, followed by grinding through a blender or meat grinder.

Ingredients

2 medium-sized zucchini;

2 carrots;

4 bulbs;

4-5 tomatoes;

2 cloves of garlic;

50 ml of oil;

Cooking

1. Immediately wash all the vegetables, dry them, as they will be needed almost simultaneously.

2. Cut the onion into pieces, absolutely any. You can quickly chop it into half rings and immediately throw it into the slow cooker. Fry on baking mode until light golden.

3. While the onion is fried, cut the zucchini into 1-2 cm pieces.

4. Cut the carrots into circles, as it turns out.

5. Next, cut the tomatoes. It is not necessary to remove the skin, the pieces can be of any shape and size.

6. Put the tomatoes on the onion, as they are the most juicy. Followed by all the other vegetables in any order.

7. We close our assistant, set the “Pilaf” mode and cook until the signal.

8. Then you need to cool the caviar a little so as not to spoil the blender. Puree. But you can use a conventional meat grinder and just twist everything.

9. We return the chopped vegetables back, add two tablespoons of sugar, add salt to taste, throw in the garlic cloves, previously chopped.

10. Close and cook caviar for another twenty minutes. You can use the extinguishing mode or put it on pilaf again.

11. We roll the finished caviar into jars.

Zucchini caviar in a slow cooker for the winter in pieces

caviar recipe zucchini slices for multicooker. Many people prefer to make an appetizer of just this kind, it turns out something in between caviar and salad. The recipe is very simple, you will love it. busy housewives.

Ingredients

3 zucchini;

2 carrots;

2-3 red and green peppers;

2 onion heads;

2-3 tomatoes;

1 leaf of laurel;

4 tablespoons of oil.

Cooking

1. Pour oil into the bottom of the bowl.

2. Cut the onion into small cubes and pour the first layer.

3. Put the chopped carrot on top. It is better not to use a grater so that the pieces can be seen in finished caviar.

4. We clean the zucchini, take out the seeds and cut into cubes of half a centimeter. Could be a little bigger. Spread over carrots.

5. Next, put the chopped pepper, freed from seeds. Better to use fruits different color, caviar will be interesting.

6. Tomatoes can be simply cut, but it is better to remove the skin first. To do this, make a small incision on the tomatoes and dip in boiling water. After a few seconds, dip the tomatoes in cold water. The skin will peel off easily. Cut the peeled fruit into cubes.

7. Close the multicooker, set the stew mode and cook for an hour.

8. Open, salt to your liking and stir. From above we throw Bay leaf OK.

9. We continue to stew caviar until cooked.

10. As soon as all the vegetables are soft, lay out squash preparation in jars, immediately twist. It is very important here not to overcook in time so that the vegetables retain the appearance of pieces. Discard the bay leaf.

Zucchini caviar in a slow cooker for the winter with eggplant

Recipe for mixed caviar from zucchini and eggplant for the winter. If the blue ones are bitter, then soak in salted water in advance.

Ingredients

2 zucchini;

3 eggplants;

4 bulbs;

2-4 tomatoes;

2 cloves of garlic;

0.3 glass of oil;

1 tsp vinegar 70%.

Cooking

1. Pour the oil into the slow cooker, add the chopped onion. Fry until half cooked in the baking mode.

2. Cut the eggplant into cubes, send to the onion. We fry together. If the eggplant is bitter, then, as mentioned above, you can soak it slightly in water with salt. But then you need to squeeze the vegetables well.

3. Place sliced ​​​​tomatoes on top of the eggplant.

4. Now comes a layer of zucchini, diced.

5. Close, rearrange to extinguishing mode, cook for 45 minutes.

6. Fill the caviar with salt, add an incomplete teaspoon of vinegar, garlic cloves and stir.

7. Close, simmer for another half hour. We cork the caviar with clean jars.

Zucchini caviar in a slow cooker for the winter with mushrooms

chic recipe zucchini caviar for the winter in a slow cooker, which is cooked with champignons. Mushrooms give the snack not only amazing taste, but also enrich the workpiece useful substances, make it more satisfying and fragrant.

Ingredients

1 kg of zucchini;

2 carrots;

400 grams of champignons;

2 onions;

Vinegar, spices;

0.5 lemon;

2 tomatoes;

0.25 cups of oil.

Cooking

1. Wash the mushrooms and cut into small cubes.

2. Heat the oil in a slow cooker on the baking program. We put the mushrooms only in well-heated oil so that they do not let out a lot of juice. Fry until ruddy.

3. We take out the mushrooms from the multicooker.

4. In the same bowl, without additional oil, put onions and carrots.

5. Put chopped tomatoes, bell peppers and, at the very end, slices of zucchini on top.

6. Close the slow cooker and simmer the vegetables in the appropriate mode for 1 hour and 20 minutes.

7. Transfer to a convenient container and grind into puree. Can be twisted.

8. We return the squash mass to the slow cooker, add spices: a spoonful of sugar, salt to taste, black pepper. Pour juice from fresh lemon.

9. We spread the previously fried champignons.

10. We cook caviar for another half an hour on the stewing program.

11. It remains to decompose mushroom preparation in jars and put away for storage.

Zucchini caviar in a slow cooker for the winter - tips and tricks

Quickly, easily and with minimal loss, you can remove the skin from the zucchini using a regular vegetable peeler for potatoes and carrots.

To remove the seeds from the zucchini, you need to cut it in half, stick a tablespoon from one end and walk it in a circle. We take out the pulp and get peeled boats.

If vinegar or lemon goes into the caviar, then you should not add them at the very beginning of cooking, as the acid will slow down the process and the vegetables will remain tough for a long time. Also, do not immediately lay sour tomatoes, it is better to add them in the middle of the process, when the vegetables will be easily pierced with a sharp object.

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 the bay leaf and other large spices from the dish after stewing. 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. To do this, you need to dip fresh tomatoes in 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 better to add to ready meal. 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!

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 - this lemon 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 cans. 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!
Zucchini 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!