Recipe for zucchini caviar from 6 kg of zucchini. Zucchini caviar for the winter: the best recipes, you will lick your fingers

Good day!

Now I will tell you the 5 most popular and delicious recipes for zucchini caviar for the winter. There is nothing difficult in preparing this dish. All steps will be described in detail. If you still have questions, feel free to ask them in the comments.

A portion of caviar will give your body a boost of vitamins and will remind you of the taste of summer. Also, this product has many health benefits. I will not describe them all here, if you wish, you can see them yourself.

Zucchini can be any, even native from the garden, even from the store. Of course, home-grown vegetables always outperform store-bought ones. But who has the opportunity. The main thing is that the vegetable is ripe.

Of course, you can buy caviar in the store and not bother with cooking. But the taste of homemade is superior to the purchased one. And it is still unknown what was added to the jar. Are you sure that your caviar will be tasty and healthy!

Plus, zucchini is low in calories. They can be eaten even with the most strict diet. Therefore, if you are a big fan of proper nutrition, then I recommend including a small portion of zucchini caviar in your winter diet.

Ingredients:

• onion - 1 kg;
• zucchini - 1 kg;
• garlic - 2-3 cloves;
• tomatoes - 1 kg;
• vegetable oil - 2 tablespoons;
• salt - 2 tbsp;
• sugar - 1 tbsp;
• vinegar - 1 tbsp;

To get started, prepare your workplace well so that you don’t get distracted by searching for the right items.

Cooking steps:

1. Be sure to wash all vegetables before cooking. Cut onion, zucchini and tomatoes as you like. Pass through a meat grinder. It will turn out vegetable porridge, it needs to be cooked for 1.5 hours, until boiling over high heat, then on a small one.

2. Now it will be necessary to prepare the marinade. It is done very simply. Bring vegetable oil (2 cups) to a boil, then add 2 tablespoons of salt and a glass of sugar. Boil for 2-3 minutes. Add vinegar 1-2 tbsp. Cook for 5 more minutes. You can add garlic if you like.

By the way, the vegetable mass can be cooked not on fire, but in a slow cooker. It already has a built-in "extinguishing" function. You don't have to watch, just stir occasionally.

3. Pour the finished marinade into the bowl with vegetables. It must be brought to a boil. Ready! You can pour into jars, just do not forget to rinse and sterilize them together with the lids before that.

Delicious zucchini caviar with mayonnaise and tomato paste - you will lick your fingers!

In this recipe, zucchini caviar will not turn out to be low-calorie at all. This option is suitable for those who like to eat tasty and do not follow a few extra pounds.

Many are now flooded with nostalgia for school and student days. When in canteens they served it with white bread "as a bite" to the main course.

Now just imagine how you open a jar, spread it on bread, and taste such a wonderful taste. Feeling hungry? Then let's quickly read this recipe and run to cook.

Ingredients:

• mayonnaise
• vegetable oil
• zucchini
• tomato paste
• sugar
• bulb onions

The amount of food depends on the amount of caviar you want to cook. Keep in mind that when preparing vegetables, you will remove the peel, seeds, stalks, which reduces weight. Also, when cooking, the volume decreases by 1.5-2 times.

Cooking:

1. Wash the zucchini, onion and cut into pieces that are convenient for you. Using a meat grinder or a blender, turn the vegetables into "porridge". Send the resulting mass to the pan and simmer for 1 hour over low heat.

2. Now you need to add half a glass of vegetable oil and again for 1 hour. After two hours of stewing, pour salt, sugar, tomato paste and mayonnaise. We mix. And again one hour on the stove.

3. Pour into jars, and send to infuse under a bedspread or towel. It turns out that it takes three hours in total, not counting the preparation of vegetables and the workplace.

Caviar from zucchini according to GOST as in a store

If you love store-bought caviar, but are not sure of its quality, then this recipe is for you. The taste is almost the same, but here you will be sure of the products that this dish will contain.

You can ask your grandmothers and mothers how back in the USSR every housewife had her own cookbook. It recorded all the recipes that were only.

Ingredients:

• zucchini, preferably young - 3 kg
• sunflower oil
• vinegar 9%
• carrots - 1 kg
• garlic - 9 cloves
• chopped parsley
• onion - 1 kg
• tomato paste - 2 tablespoons
• sugar - 1 tablespoon
• salt - 1.5 tablespoons

On a note! Why choose young vegetables? Yes, because their seeds are soft and not felt at all, but already in the old ones they are hard and will only interfere.

Cooking:

1. First you need to tinker with zucchini. Wash them, cut them. The pan should already be preheated with a little oil. Simmer the zucchini until softened.

2. Wash and clean the rest of the vegetables. We rub the carrots on a coarse grater. Onion cut into cubes. Also stew in a pan. We press the garlic. And put it off, we still need it. Now we pass all the vegetables through a blender, turning into a homogeneous mass.

3. We send the mass to the pan and to the fire. Sometimes we stir. After an hour of cooking, add salt, tomato paste, pepper and sugar. Let's cook for another half hour. Pour garlic with vinegar and let it brew a little more.

All is ready! As usual, we put it in banks, cover it and wait for winter!

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

Agree, because constantly monitoring the pan so that the caviar does not burn is tedious and boring. And if you also have children, are you tired of constantly rushing from the kitchen to the room? Then this option is for you!

What are the advantages of a multicooker? There are special functions, a non-stick surface and you don’t need to stir so often. What else do you need for a pleasant cooking?

Ingredients:

• Carrot
• tomato paste
• Zucchini
• Salt, sugar
• Garlic
• Vinegar

A simple recipe for zucchini caviar without vinegar

I decided to leave the simplest recipe for last. It is ideal for those who have little time, but want to enjoy delicious zucchini caviar.

Products will need to be at a minimum, the cost of effort too, and the taste will be excellent. Let's quickly read this recipe and run to cook.

Ingredients:

• tomato paste
• zucchini
• salt, sugar
• carrot
• vegetable oil

Cooking:

1. Clean the zucchini, chop and fry over low heat. Peel and chop all other vegetables too. Slightly fried zucchini put in a saucepan.

2. Fry the rest of the vegetables one by one, and add to the pan. Pour the tomato paste and salt with sugar into the container with the contents. Use a blender to turn everything into a homogeneous consistency.

3. Everything is ready! Now we lay it out in jars, and wrap it up. Really a very simple and quick recipe.

Today we have reviewed the most popular recipes. Now every housewife who has read this article is simply obliged to prepare a jar of zucchini caviar! Good luck preparing for winter!

How to do without your favorite zucchini caviar? We make preparations for the winter according to the best recipes from our selection - zucchini caviar with bell pepper for the winter!

The preparation is prepared from zucchini with tomatoes, sweet peppers, carrots, onions and garlic. The same caviar recipe can be used not only for zucchini, but for squash, lagenaria, eggplant.

If you want spicier caviar, you can reduce the amount of sugar by 50 g, and add more vinegar by 50 g.

And one more thing: if you want more oily, then you can add another 200 g of vegetable oil. You will get about 10 jars of 0.5 liters each.

• Young zucchini - 2 kg
• Bulgarian pepper - 1 kg
• Carrots - 1 kg
• Red tomatoes - 1 kg
• Onion - 500 g
• Vegetable oil - 500 g
• Garlic - 300 g
• Sugar - 150 g
• Salt - 70 g
• Vinegar 6% - 50 g
• Parsley greens - 2-3 bunches
• Hot pepper (optional) - 1 pod (to taste)

Wash the zucchini, cut off the tails, rub on a medium grater. If the zucchini is very juicy, you can slightly squeeze the juice.

Peel the carrots, wash, grate on a medium grater (all separately!).

Peel the onion, wash and chop very finely.

Wash the pepper, remove the seeds, cut into 8-10 parts lengthwise and across, cut into small strips.

Wash greens thoroughly.

Wash tomatoes, cut into pieces.

Peel the garlic.

Pass tomatoes, garlic and herbs through a meat grinder (all together).

Pour oil (500 ml) into a container (enamelled pan, stewpan), heat, lower the onion and sauté for 10 minutes, stirring, over medium heat.

And then lower the carrots, mix and sauté for another 10 minutes, stirring occasionally.

Pour salt, sugar, vinegar into tomatoes with garlic and herbs, stir.

Then pour the tomato sauce into the browned onions and carrots, stir well and bring to a boil.

Then lower the zucchini with bell pepper.

Mix all vegetables well and bring to a boil.

Boil caviar over medium heat for 50-60 minutes, stirring occasionally. If desired, at the end of cooking, add 1 tablespoon of suneli hops and 1 teaspoon of allspice ground pepper.

Place the lids in a saucepan, cover with water and bring to a boil. Boil 1 minute.

Wash jars with baking soda. Sterilize in the microwave for 2 minutes (or put in a pot of cold water, bring to a boil, boil for 5 minutes).

Pack the finished caviar in jars.

Roll up the caviar with tin lids.

Then turn the lids down and cover, if desired, for 30 minutes.

Then cool and take out to a cold room. Caviar with pepper is ready.

Bon appetit!

Recipe 2, step by step: zucchini caviar with pepper for the winter

How tasty it is to spread zucchini caviar on a slice of fresh bread ... If you agree with me, then you simply have to cook zucchini caviar with bell pepper for the winter, which will be a great addition to both first and second courses. A step-by-step recipe for cooking zucchini caviar with bell pepper for the winter with photos will allow you to easily acquire this wonderful winter preparation.

• Zucchini 1 kg
• 1 large bell pepper (or 2 smaller ones)
• Garlic 30 g
• Tomato paste 160 g
• Vegetable oil 85 g
• Vinegar 9% 0.5 tbsp. l
• Sugar 2 tbsp. l
• Salt 1 tbsp. l
• ground red pepper one pinch

Wash lettuce and remove seeds. Peel the garlic. Wash the zucchini and cut into 6-8 pieces.

Skip bell peppers and zucchini through a meat grinder. Next, add salt, sugar and a pinch of red ground pepper.

Add tomato paste and vegetable oil.

The resulting mixture is well mixed and poured into a saucepan with a thick bottom or a kettle.

We put the pan on a slow fire and simmer, stirring occasionally, under the lid for 30 minutes after boiling.

Wash jars and sterilize for 10 minutes over steam. Boil the lids for 3-5 minutes.

Pour caviar into clean sterile jars.

We roll up the jars, turn them over on the lid and wrap them up. Winter will be delicious!

Recipe 3: zucchini caviar with bell pepper for the winter

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

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

Sliced ​​zucchini is passed through a meat grinder.

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

Scroll through the garlic immediately after the pepper.

We mix all the ingredients in a saucepan in which we will cook them.

We fill the zucchini with tomato paste and vegetable oil, 400 g each.

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

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

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

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

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

OK it's all over Now. Our squash caviar is ready for the winter. The caviar turned out fragrant, the color is closer to red. This is due to the fact that we took red pepper and tomato paste. But of course we will try it right away. I hope you left some to try. Bon appetit!

Recipe 4: zucchini caviar with peppers and tomatoes (with photo)

Consider this recipe step by step, with a photo. To prepare such caviar from zucchini, tomatoes and bell peppers are used. Particular attention should be paid to the taste and freshness of each product, since the taste of our caviar directly depends on this. Therefore, you need to choose only high-quality ingredients.

• zucchini - 1 kg (preferably young - 4 pcs),
• tomatoes - 250-300 g (2-3 pieces or 80 g of tomato paste),
• red bell pepper - 300 g (2-3 pcs),
• carrots - 200 g (2-3 pieces),
• onion - 150 g (1-2 pcs),
• garlic - 3 cloves,
• sugar - 1 - 1.5 tbsp. l.,
• salt - 2 tsp,
• citric acid - a third of one tsp. (it is better to dilute in a tablespoon of water) or vinegar 9% - 1 teaspoon,
• olive oil or other refined vegetable oil for sauteing,
• ground black pepper - to taste,
• vinegar 70% - a few drops under the lid when rolling jars.

The main ingredient is zucchini. It is advisable to take the young ones. If the zucchini is overripe, we remove the core, if the zucchini is young, the seeds can be left. Remove skins and stems, halve and cut into cubes. In young zucchini, the peel can not be removed.

Tomatoes are also a very important component, they must be ripe, tasty and unspoiled. We need to peel the tomatoes, for this we make a cross-shaped incision on top, dip in boiling water for 1 minute and transfer to cold water.

Now you can easily remove the skin and peel the core.

Cut the tomatoes into cubes.

You also need to remove the skin from the pepper, but the method with boiling water will not work here.

There are several ways to remove the skin from peppers.

1. Roast the peppers in the oven by placing them in a baking bag for 5 minutes. Then you can easily remove the skin with your hands.
2. Burn the pepper on fire or directly on the gas burner until black, and scrape off the skin with a knife.
3. Peel with a vegetable peeler.

Remove the core from the pepper.

Pepper cut into cubes. Peel the carrots with a vegetable peeler or knife, cut into cubes. Cut the onion into cubes. Finely chop the garlic.

All ingredients must be sautéed separately in a small amount of vegetable oil for several minutes (sauté - fry over low heat in oil or other fat).

This is done so that each ingredient reveals its taste and aroma. Don't forget to stir constantly.

We will simmer for a few minutes, everything will have time to give a taste. We will put all the ingredients in one deep pan.

We sauté the zucchini.

We pass the carrots.

We do the same with peppers, tomatoes, garlic and onions. Onions and garlic can be fried together.

We connect all the components together. We add sugar (if there is no desire to add sugar, you can add more carrots, it is sweet), salt, black pepper, a teaspoon of citric acid to taste, depending on what kind of caviar we want to get.

Mix everything, cover with a lid, simmer for at least 40 minutes.

Stir several times during the process so that nothing burns.

Next, it's time to make one mass from our ingredients. You can do this with the help of a submerged blender, right in the bowl in which we languished. You can transfer to a regular blender, but do not use a meat grinder, the taste will not be the same. Don't forget that our vegetables are hot, don't burn yourself!

Almost ready caviar must be boiled to the desired consistency. Check the taste, add spices. Ready!

We roll squash caviar into sterilized jars for harvesting for the winter. Or we put it in ordinary jars if we want to try it in the near future, but it is advisable to let it brew for at least one day, so it will become tastier.

Recipe 5: zucchini caviar with sweet pepper and tomato paste

Recipe for zucchini caviar with bell pepper, very Good. The caviar is moderately spicy, tender and spicy.

• zucchini - 3 kg
• onion - 1 kg
• sweet bell pepper - 1 kg
• tomatoes - 1 kg
• tomato paste - 3 tbsp. spoons
• salt - 2 tbsp. spoons
• sugar - 1 tbsp. spoon
• spices (paprika, red ground pepper) - to taste
• vinegar 9% - 3 tbsp. spoons

Pass pepper and onion through a meat grinder, add sunflower oil, simmer for 10 minutes.

Add zucchini, passed through a meat grinder, simmer for another 10 minutes.

Grind tomatoes and garlic with a blender (or through a meat grinder).

To the resulting tomato mass, add tomato paste, salt, sugar and spices.

Add the tomato mass with spices to the stewed vegetables and simmer for 10 minutes.

Turn off the stove, add vinegar, mix and place the hot caviar in sterile jars, roll up the lids and remove to cool slowly.

Recipe 6: zucchini caviar with carrots and peppers in the sleeve

• zucchini - 2-3 pcs.
• carrots - 2 pcs.
• Bulgarian pepper - 2 pcs.
• tomatoes - 2 pcs.
• onion - 2 pcs.
• garlic - 2 cloves
• salt - 1 tbsp. l.
• sugar - 2 tsp
• vegetable oil - 3 tbsp. l.

Cooking such caviar is very simple. We do not bother and cut all the vegetables arbitrarily, you can in large pieces.

Cut the onion.

Randomly chop the sweet peppers and carrots.

Coarsely chop the tomatoes and garlic.

It remains to cut the zucchini into pieces.

Now put all the chopped vegetables in a baking sleeve, salt, add sugar and pour in vegetable oil.

We tie the sleeve, shake it a little so that the vegetables mix and send it to the oven. Bake for about 1 hour at 180 degrees.

We take out the vegetables after baking, if necessary, add salt and pepper. If there is too much juice, then drain the excess. Puree the vegetables in a blender until smooth.

Put the caviar in sterilized jars and roll up.

Recipe 7: zucchini caviar with pepper - harvesting for the winter

Caviar can be prepared from both young zucchini and overripe ones. From such zucchini, it is imperative to remove the core with hard seeds. From the indicated amount of products, approximately 3.5 - 4 liters of caviar are obtained. The weight of vegetables is indicated in a purified form.

• Zucchini 1.5 kilograms
• Carrots 0.5 kilograms
• Onion 0.5 kg
• Red sweet pepper (capsicum) 3 pieces
• Sugar 2 tablespoons
• Salt 0.5 tablespoon
• Vinegar 9% 1 tablespoon
• Black pepper (ground) 1 teaspoon
• Sunflower oil 1 cup
• Tomatoes (tomatoes) 600 grams
• Water 0.5 tablespoon

Rinse the zucchini, remove the skin and, if necessary, the inside with seeds. Finely chop.

Place the zucchini in a large pot. Pour in half a glass of water. Bring to a boil and without a lid, stirring occasionally, evaporate for 2-3 hours (!). Long-term heat treatment allows you to get rid of excess moisture and reduce the "explosiveness" of squash caviar, which is famous for its increased ability to explode.

Add chopped peeled carrots to well-boiled zucchini.

Also put chopped peeled sweet peppers, onions and tomatoes (in this case, the “middles” left over from sun-dried tomatoes were used).

Uncovered, simmer vegetables for at least 40 minutes, seething should be of medium intensity. Stir vegetables occasionally. When the carrots are soft, add salt, sugar and ground black pepper.

Using an immersion blender, puree the vegetables until smooth. Tomato seeds are difficult to grind thoroughly, so they can occasionally still come across. Add sunflower oil to almost ready caviar. Put on fire and start heating again, stir until the oil "dissolves". Then pour in the vinegar.

Caviar should be on the verge of boiling, pour hot caviar into sterile jars and roll up. Cover with a wool blanket. Keep until completely cool.

Recipe 8, simple: zucchini caviar with bell pepper

I combined zucchini with fragrant bell pepper, which is very rich in vitamins, minerals and has a very low calorie content. Peppers for cooking should be fresh and crispy. Any variety can be used. The cooking process is simple, in time with the preparation of about 1-1.3 hours. With this amount of ingredients you get a 0.5 liter jar. So, let's start the most exciting process.

• Zucchini 2 pieces
• Bulgarian pepper 2 pieces
• Garlic 3 cloves
• Carrot 1 piece
• Onion 2 pieces
• Tomato paste 3 tablespoons
• Salt according to your taste
• Ground black pepper to taste
• Refined vegetable oil 3 tablespoons

Rinse vegetables thoroughly under running water. Dry with a paper towel. Grate the zucchini on a coarse grater. I don't peel the skin. Peel and grate the carrots in the same way. Chop the pepper into strips. Cut the garlic into slices. We place all the ingredients in a container with a thick bottom and put on fire. Bring to a boil, and reduce heat to low. Simmer for about 40-60 minutes.

In a frying pan with heated sunflower oil, fry the onion sliced ​​\u200b\u200bin half rings until a light golden hue. We introduce the fried onion and tomato paste into the zucchini mass and mix.

Place the hot mixture in a food processor and blend until smooth.

We return the zucchini caviar to the pan, add salt and ground black pepper to taste. Bring to a boil and simmer for another 15-20 minutes.

After this time, our delicious zucchini caviar with sweet pepper is ready. Cool, transfer to a suitable container and store in the refrigerator. In my refrigerator, such caviar is not stored for a long time, I have to cook it very often. Cook with pleasure and enjoy your meal!

Recipe 9: Zucchini and Sweet Pepper Caviar (Step by Step Photos)

I offer a delicious and uncomplicated recipe, without mayonnaise, only with vegetables. If you will not preserve caviar, do not add vinegar, but if you are harvesting for future use, you will have to add a little vinegar so that the jars are well preserved. You can eat this caviar directly from the jar with a spoon, it is so tasty and incredibly appetizing.

• young zucchini - 500 gr.,
• sweet pepper - 1 pc.,
• onion - 150 gr.,
• carrots - 100 gr.,
• vegetable oil - 50 ml.,
• salt - 1 tsp,
• tomato paste - 2 tablespoons,
• sugar - 1 tsp,
• paprika - ½ tsp,
• garlic - 2 cloves,
• ground black pepper - 1/3 tsp,
• vinegar - 1 tsp

The first step is to wash and clean all the vegetables, dry and prepare for cutting. Choose young zucchini so that there are no coarse seeds, otherwise, they need to be scraped out and thrown away, and the peel should also be removed from later zucchini. Young zucchini simply cut into small cubes. Transfer the sliced ​​\u200b\u200bto a thick-walled saucepan in which you can cook vegetables without oil and water. Send the zucchini to the fire, under the lid. Simmer the zucchini for 10 minutes until they are soft.

Separately, grate the carrots with shavings, chop the onion in the usual way and cut the sweet pepper into strips. Fry the ingredients in vegetable oil.

After a while, the zucchini became soft.

Add browned vegetables from the pan.

Using a blender or meat grinder, grind the zucchini and frying into a homogeneous mass.

Add tomato paste, minced garlic, paprika, pepper, salt and sugar to the squash-vegetable mixture. Return to the stove, cook the caviar for another ten minutes, stirring occasionally.

At the end, add vinegar and take a sample, add salt if necessary. Boil for a couple of minutes and remove from the stove.

Pack hot caviar in sterile jars and immediately roll up. Cool upside down, covering the jars with a blanket and leaving for a day. After caviar, transfer to the pantry and store until winter.

Recipe 10: caviar with carrots and zucchini spices

Zucchini caviar is a tasty and healthy snack. But buying caviar in a store is unprofitable, and scary :) It is not known how it is prepared ... We still somehow trusted the Soviet food industry. And now it's scary to buy groceries. And there is no need, because the recipe for squash caviar is very simple. It can be prepared at home as well.

• zucchini - 3-4 pcs.;
• carrots - 3 pcs.;
• onion - 3 pcs.;
• Bulgarian pepper - 3 pcs.;
• salt - 2 tablespoons;
• granulated sugar - 2 tablespoons;
• ground black pepper - to taste;
• curry - to taste;
• turmeric (saffron) - to taste;
• vegetable oil - 3-4 tablespoons;
• garlic - to taste

First, of course, you need to thoroughly wash and peel all vegetables - peppers, onions, garlic, carrots and zucchini. You can add tomato paste or tomatoes (pre-peel or rub through a sieve). At worst, you can put ketchup.

Grate the carrots, cut the onion into cubes.

Fry carrots with onions in vegetable oil.

Add chopped bell pepper. You don't have to chop it finely, it will turn into a puree anyway.

The next step is zucchini. And here you can do it differently. The first time, I put the zucchini right next to the sautéed vegetables, just like the recipe I was following said. I didn’t like this option, because zucchini releases a lot of juice when stewed. It takes a long time to “evaporate” the caviar so that it becomes thick. Extra power consumption (I have an electric stove), and vitamins will completely collapse.
Therefore, when I cooked the second batch of caviar, I fried the vegetables in one pan, and stewed the zucchini in another pan. Then she drained the excess liquid from the zucchini and transferred them to the fried vegetables. It is not necessary to stew and fry for a long time so that the vegetables do not become too soft.

Add sugar, salt, spices. Stir, bring to a boil and turn off.

After removing from the stove, grind all the vegetables with a blender. Then add tomato paste (or fresh grated tomatoes) and again put on a slow fire so that excess liquid evaporates from the caviar.

When the excess liquid evaporates, the caviar should become thick. If you run a spoon over the surface of the caviar, the trace will remain for a long time.

The evaporation time depends on how thick the caviar is needed. In the flash photo, the caviar changes color, looks yellow.

In fact, it is bright orange, close to the one sold in stores. The next photo is without flash.

Cooled caviar can be rolled into sterilized jars. Or in containers if you are not harvesting for the winter.

Many housewives prepare squash caviar for the winter, despite the certain laboriousness of the process. After all, almost everyone likes this snack, and they eat it faster than all other canned food. The classic recipe for caviar, the taste of which is familiar to many since childhood, has been finalized. As a result, such culinary masterpieces as Lick Your Fingers caviar, caviar with mayonnaise appeared, housewives learned how to make an appetizer similar to a store-bought one, and figured out how to cook it easier in a slow cooker. But no matter what recipe is chosen, the technology for making zucchini caviar at home will be identical.

Cooking features

Before proceeding with the manufacture of canned zucchini, it makes sense to familiarize yourself with the general recommendations.

• Vegetables that ripen in June-July are not very suitable for harvesting for the winter. Preference should be given to zucchini ripening in August or even September.
• The most delicious canned food is obtained from young zucchini up to 20 cm long. They do not even need to be peeled - it is enough to wash well, cut off the stalk and nose. However, older zucchini are also suitable for making caviar. They must be peeled, cut, and the seeds removed with a spoon.
• In order for the caviar not to be watery, it is advisable to remove excess juice from the zucchini. This is done as follows: chopped zucchini is slightly salted, the mass is stirred, after a quarter of an hour the juice that has been released is squeezed out.
• The composition of zucchini caviar must necessarily include ingredients such as carrots and tomatoes, which are even more often replaced with tomato paste. Without them, the dish will not have the appetizing red color that is familiar to us.
• In accordance with most recipes, products are ground before or after heat treatment. If they are simply boiled until softened, the consistency will not be tender enough.

The rest depends on personal preferences and on which recipe is taken as a basis.

Classic zucchini caviar recipe

• zucchini - 3 kg;
• carrots - 1 kg;
• onion - 1 kg;
• tomato paste - 50 ml;
• salt - 30 g;
• granulated sugar - 20 g;
• citric acid - 10 g;
• vegetable oil - 0.2–0.25 l.

Cooking method:

• Wash young zucchini, cut into washers about 1 cm wide, add salt (no more than a teaspoon of salt for all zucchini), leave for a quarter of an hour, squeeze out excess juice.
• Fry in oil on both sides. Do not save oil: firstly, burnt zucchini will spoil the taste of snacks, and secondly, oil contributes to a better preservation of canned food prepared for the winter.
• Peel the onion, cut into thin half rings or small pieces.
• Grind carrots on a coarse grater.
• Fry the onions and carrots.
• Pass all the fried vegetables through a meat grinder. Place the vegetable mass in a saucepan, preferably with a thick bottom.
• Put tomato paste in the same pan, add sugar and salt, citric acid.
• Put on a slow fire, bring to a boil and, stirring from time to time, simmer for 15 minutes.
• Arrange in pre-prepared jars (washed, sterilized, dried). Roll them up with lids, turn them over. Wrap with a woolen blanket and wait until it cools completely. Then you can put them away for the winter.

The classic recipe is simple. The snack prepared on it will not be too spicy or sour. It will turn out tender and will appeal to both adults and children.

Zucchini caviar "Lick your fingers"

• zucchini - 3 kg;
• carrots - 1.5 kg;
• onion - 0.75 kg;
• vegetable oil - 150 ml;
• vinegar (9 percent) - 60 ml;
• tomato paste - 0.35 l;
• sugar - 0.15 kg;
• salt - 60 g;
• water - 0.18 l.

Cooking method:

• Wash and clean vegetables. From zucchini, if they are not quite young, remove the seeds.
• Cut the zucchini into cubes, onion into pieces of any shape, coarsely grate the carrots.
• Put vegetables in a thick-bottomed saucepan, pour in water, turn on the fire. After boiling, cook the vegetables, stirring frequently, for 40 minutes.
• Cool the vegetable mass a little, puree it with a blender. It is most convenient to use submersible for this.
• Put the vegetables back into the same pot if they were removed from it. Add tomato paste, vegetable oil, vinegar, sugar and salt.
• Bring the mixture back to a boil and simmer for 15 minutes.
• Arrange in sterilized jars, cork, wrap. After the jars have cooled, they can be put away before winter in the pantry.

The advantage of this snack is that the products are not fried, pepper and vinegar are not added, nevertheless, the taste of the caviar is quite rich.

Zucchini caviar as in childhood

• zucchini - 3 kg;
• onion - 1 kg;
• carrots - 1 kg;
• garlic - 6-8 cloves;
• salt - 40 g;
• sugar - 40 g;
• table vinegar (9 percent) - 40 ml;
• tomato paste - 80 g;
• dill (fresh) - 100 g;
• parsley (fresh) - 100 g;
• ground black pepper - 5 g;
• vegetable oil - 200 ml.

Cooking method:

• Prepare jars by sterilizing them well. Pour off vegetable oil at the rate of 5 ml per jar (regardless of its volume).
• Peel the washed zucchini and cut into cubes.
• Peel onions, carrots, garlic.
• Finely chop the onion, grate the carrots, pass the garlic through a press.
• Wash, dry the greens, chop finely.
• Fry the zucchini in a large amount of oil in one pan, onions and carrots in the other.
• Throw the vegetables in a colander to drain excess oil, put in a saucepan. Put the greens in there. Puree everything together with an immersion blender.
• Boil the vegetable mass for 40 minutes over low heat.
• Add vinegar, tomato paste, garlic, pepper and boil for another 10 minutes.
• Arrange in jars, cover them with lids, but do not roll them up yet.
• Lay a towel in the pan, put jars on it, pour water over the shoulders of the jars. Sterilize the eggs for 15 minutes.
• Pour a teaspoon of oil into each jar, roll up the lids.
• Turn over, wrap, let cool completely. You can store all winter at room temperature.

This caviar has a taste familiar to many since childhood, moderately spicy.

Zucchini caviar as in the store

• zucchini - 3 kg;
• carrots - 0.75 kg;
• onion - 1 kg;
• tomato paste - 0.12 kg;
• wheat flour - 90 g;
• parsley root - 3 pcs.;
• salt - 80 g;
• vinegar (9 percent) - 50 ml;
• sunflower oil - 250 ml.

Cooking method:

• Wash the zucchini, peel, remove the seeds from them, pass through a meat grinder, cutting into cubes.
• Peel the onion, carrot and parsley root. Grate them or also pass them through a meat grinder, folding them into a separate container.
• Pour 0.2 l of oil into a saucepan, put zucchini puree into it, salt and simmer, stirring, until excess liquid is gone.
• Fry the onion, parsley and carrots in the remaining oil. Add tomato paste and vinegar to the fry. Simmer covered for 5 minutes.
• Transfer the roast to the zucchini, mix, fry together for 5 minutes.
• Pour a little flour, stir, fry for 5 minutes all together with flour.
• Spread the mass on pre-sterilized jars.
• Put the jars in a pot of water, covered with boiled lids, and sterilize for 20 minutes.
• Take out the jars, roll up the lids using a special key. Leave to cool at room temperature.

This snack is made similar to store-bought caviar by flour, which is rarely added to homemade preparations for the winter. It should be borne in mind that it increases the calorie content of the dish, but not its benefits.

Zucchini caviar with mayonnaise

• zucchini - 2 kg;
• carrots - 0.2 kg;
• onion - 0.3 kg;
• mayonnaise (high-calorie) - 0.2 l;
• vegetable oil - 80 ml;
• tomato paste - 0.2 l;
• table vinegar (9 percent) - 30 ml;
• sugar - 30 g;
• salt - 20 g;
• paprika - 3 g;
• ground black pepper - 2 g.

Cooking method:

• Cut the peeled onion into rings, grate the carrots. First, fry one onion in oil, then, adding carrots to it, fry them together for 5 minutes. Grind with a blender.
• Wash the zucchini, remove the peel from them, remove the seeds. After cutting into cubes, pass through a meat grinder or chop with a food processor.
• Put everything together in a large saucepan and simmer for two hours, stirring constantly so that the caviar does not burn.
• 30 minutes before turning off, add mayonnaise, tomato paste, oil, 10 minutes - paprika, black pepper and vinegar.
• Arrange the snack in jars (they should be sterilized in advance). Cover with lids.
• Place the jars in a pot of water and sterilize for 15 minutes.
• Roll up the jars with lids. When the appetizer has cooled (at room temperature), it can be stored in the pantry. If the caviar is planned to be stored in the refrigerator, then it can not be sterilized before seaming.

Caviar has a peculiar taste, thanks to which it has won many fans.

Zucchini caviar with spices in a slow cooker

• young zucchini - 0.75 kg;
• onion - 0.25 kg;
• carrots - 0.35 kg;
• bell pepper - 0.25 kg;
• tomatoes - 0.35 kg;
• sunflower oil (refined) - 60 ml;
• vinegar (9 percent) - 30 ml;
• garlic - 3 cloves;
• sugar - 5 g;
• salt - 5 g;
• curry - 5 g;
• nutmeg - 5 g;
• ground coriander - 5 g;
• a mixture of peppers - 5 g.

Cooking method:

• Chop the garlic and onion as finely as possible.
• Pour oil into the multicooker bowl, put the onion and garlic, turn on the baking mode for 5 minutes.
• Pour boiling water over the tomatoes, remove the skin from them, remove the seed part from them, wipe the pulp through a sieve.
• Pour salt, sugar, spices into the tomato puree, stir everything and add this mass to the onion and garlic. Add vinegar.
• Turn on the multicooker for 5 minutes by selecting the extinguishing mode.
• Finely chop young zucchini and other vegetables (it’s even better to grate carrots), put them in a slow cooker, stir and turn on the appliance in the “Extinguishing” mode for 75 minutes.
• While the vegetables are simmering, prepare the jars by sterilizing them in the oven or steaming them and letting them dry.
• Arrange the finished caviar in jars, cork them, turn them over, wrap them, let them cool. It is not necessary to sterilize the snack in jars.

This recipe is not only simple, but also spicy. The abundance of spices gives the appetizer a unique taste.

A simple recipe for zucchini caviar

• zucchini - 1.5 kg;
• carrots - 0.5 kg;
• onion - 75 g;
• tomatoes - 0.5 kg;
• bell pepper - 0.5 kg;
• table vinegar (9 percent) - 20 ml;
• vegetable oil - 20 ml;
• salt - 20 g.

Cooking method:

• Finely chop the onion and fry until golden brown.
• Cut into small pieces, after washing and peeling, carrots, peppers, zucchini.
• Scald the tomatoes with boiling water, peel, remove the seeds from them, grind the pulp through a sieve.
• Boil vegetables, except tomatoes, until soft, remove from the pan, chop with a blender.
• Mix with onions, salt and vinegar, tomato puree, simmer together for 30 minutes.
• Arrange in sterilized jars, seal them.

Zucchini caviar prepared according to this recipe is low in calories and will surely appeal to adherents of a healthy diet.

Video: zucchini caviar, as in the USSR

I have already closed 4 portions for the winter and I will cook more!

Video: zucchini caviar, harvesting for the winter without sterilization

Of the many recipes for zucchini caviar, it is not difficult to find one that will become a favorite. You can try to create your own “signature” recipe, but you should not prepare a lot of snacks according to an invented recipe: it is better to supplement the experimental sample with several jars of snacks made according to one of the proven recipes from those collected in this material.

Autumn is in the yard, garden products have already been prepared, and the growth of zucchini has not yet stopped. This unpretentious vegetable outgrows very quickly, so we are in a hurry to preserve everything that is possible from it. Zucchini caviar for the winter is harvested in unthinkable quantities and in a wide range. This is due to the fact that a large amount of other vegetables also goes into it. Onions, carrots, tomatoes also need to be processed.

If you want to make zucchini caviar at home, like store-bought caviar, use tomato paste when cooking. Because no matter how much you put a tomato, and without tomato paste, the caviar will not be the same as from the store. Each housewife cooks using her favorite recipes and tricks. Someone hates the taste of the store, but loves home-style squash caviar on ripe, fresh tomatoes. And others like a spicier appetizer with red pepper and garlic. See. Just right for spicy lovers.

Cooking caviar is not difficult. The most time-consuming process is cleaning and cutting vegetables. We entrust the rest of the work to the blender and stove. We did before. And last year I described what I learned to do. I hope you liked them. Today I post the most delicious recipes for zucchini caviar. Who has not prepared this popular snack for the winter, read this article. I will be very happy if you find a suitable option for yourself. Better yet, prepare, as I did, several jars of each variety. For variety.

In this article:

2. Then I pour the grated carrot there. Stir and fry further until the carrots become soft. Now I add tomato paste and stew for another five minutes, covered with a lid.

3. I peel each zucchini and scrape out the inner pulp with seeds with a spoon. Young, soft zucchini can not be peeled. I cut them into small pieces.

4. Pour the remaining oil into a large metal saucepan and put it on fire. I pour all the pieces there and stew on medium heat. I do not add water, I just mix it often until the juice stands out. And then I reduce the heat even more and let it stew for forty minutes.

At this stage, you can open the lid slightly to evaporate excess liquid.

There will be a lot of juice from them. I even scooped it out a little with a ladle and drained it, but this is due to the large volume.

5. Then I remove the pan from the stove and pour the fried carrots and onions into it. Pieces of zucchini have boiled down and there are much fewer of them. So I have everything wonderfully fit in one dish.

6. I take a submersible blender and interrupt all this stuff into a thin porridge. Yes, the porridge-caviar turned out to be watery. Zucchini gave unexpectedly a lot of juice. But that's not a problem. I put the caviar on a slow fire again and continue to boil. It's time to add salt, sugar and pepper.

Be careful! From an open pan, caviar splashes in all directions when boiling!

It is better to cover it with a lid. I boil for half an hour and add vinegar at the very end. Mix well so that the vinegar is distributed.

7. I advise you to try caviar, maybe you want to add something. Due to tomato paste, the taste of caviar is obtained exactly Gost, as from a store.

I remove the caviar from the fire and immediately lay it out in sterilized jars. Cover with scalded lids.

Sterilization of the finished product is not required because enough vinegar has been added. But it should be wrapped in a blanket for a couple of days.

After a couple of days, when the jars have completely cooled down, zucchini caviar goes to the basement for the winter. Or another cold enough place for storage.

A simple and delicious recipe for zucchini caviar with mayonnaise and tomato paste

Noble yummy is obtained with the addition of tomato paste and mayonnaise. And do not take any fat-free sauce, and the more oil in it, the better. From this, the taste of the finished product is very soft and not so sour.

Note that vinegar is not added to caviar. Enough of it in mayonnaise and tomato paste.

We need a set of completely ordinary products:

• Zucchini 3 kg.
• Onion 0.5 kg.
• Mayonnaise 250 gr.
• Tomato paste 300 gr.
• Vegetable oil 100 gr.
• Sugar 100 gr.
• Red ground pepper 0.5 tsp.
• Salt 2 tbsp. l.

How such a delicious snack is prepared, see the video clip from the channel “On Tasty and Healthy Food”.

Pay attention to how this cheerful girl explains everything in great detail. At this point, even the most inept person will understand how to cook, how to sterilize jars and scald lids.

Cooking zucchini caviar in pieces without vinegar

Some, on the contrary, do not like caviar like from a store, but rather prefer homemade caviar. Therefore, I prepare several jars of such an appetizer with pieces of vegetables. It turns out not quite a mess, but to have something to chew on. Who likes just such a consistency of caviar, take the recipe into service.

How to cook:

1. If the zucchini is young, they can not be peeled and seeds. I have already grown a little, so I clean them, wash them and cut them into 1 cm cubes. I do the same with carrots and onions. Tomatoes can be twisted in a meat grinder or chopped with a blender.

Instead of tomatoes, you can use tomato paste.

2. In a large aluminum pan, I first fry the onion in vegetable oil until transparent. Then I pour out the carrot cubes. When these vegetables are sufficiently fried, you can add the rest of the ingredients.

3. Stew vegetables for about 40 minutes with a slightly ajar lid to evaporate excess liquid.

The fire is the smallest and do not forget to stir the dish periodically so that it does not burn.

4. Since we did not add vinegar, we need to store this appetizer in the refrigerator, or sterilize the finished dish. Pack caviar in clean jars and send for sterilization, covered with lids. Sterilize jars of 0.5 for about 30 minutes on low heat, after boiling. If the container is larger in volume, then sterilization should be longer

5. Close the sterilized jars and cover with a blanket until tomorrow. Then you can take the workpiece to the bins. As you can see in the photo, this dish looks more like not caviar, but vegetables stewed in pieces. You can’t spread it on bread, but you can eat it wonderfully with a spoon. Eat for health!

Zucchini caviar cooked through a meat grinder without sterilization

Everyone loves this appetizer. I cook a lot of it and eat it all with pleasure. With fresh tomatoes and bell peppers, caviar is much tastier than any store-bought one.

No sterilization of the finished product is required.

Boil only the container and lids. Don't be afraid that there are a lot of vegetables. We will cook them all at the same time. If you haven't made this caviar yet, I advise you to try it. That you lick your fingers - absolutely right!

What we need:

• Zucchini -2 kg.
• Tomatoes - 1 kg.
• Onion - 1 kg.
• Carrots - 1 kg.
• Sweet pepper - 0.5 kg.
• Sugar - 200 gr.
• Sunflower oil - 250 ml.
• Acetic acid - 1 tbsp. spoon
• Salts - 3 tbsp. spoons.
• Garlic, pepper, lavrushka - to taste

Let's get started!

1. As I said, the most important time is the preparation of all vegetables before cooking. So I washed and cleaned all the vegetables.

2. Now I grind zucchini in a meat grinder first. Unlike a blender, they are not ground into porridge, but into small grains. Poured into a large cauldron.

3. Next, I send chopped carrots, onions and peppers there. We also twist in a meat grinder, just put a large grate. Everything was crushed into such a grainy mass, as in the photo below.

4. And now I chop the tomatoes in the blender bowl. If you have time, you can peel off the skin.

To peel a tomato, it is necessary to cross cut the skin at the top crosswise and dip the vegetable in boiling water. After that, the skin is easily removed.

I don't have time to do this. Production volumes, as you can see, are such that you are physically tormented to peel each tomato.

5. With this tomato sauce, I pour a mixture of ground vegetables and put it on the stove. The fire is large at first, then I reduce it as needed. The main thing is not to allow strong splashing. As soon as it boils, I pour in a glass of sunflower oil. I add sugar and salt.

6. I mix everything diligently and leave it to stew for an hour and a half. I cover loosely with a lid. I leave a gap so that excess liquid evaporates. You can add spices you like. Five minutes before the end of cooking, I squeeze a few cloves of garlic through a press and pour in acetic acid.

Be sure to try a spoon in order to find out in time whether there is enough salt and sugar.

7. During this time, I have already sterilized jars and lids. I pour the caviar, roll it up and turn it upside down. In each jar I threw a bay leaf to the bottom, but this is optional. In total, nine cans of 0.5 liters were obtained. And a little bit left, just for everyone to try.

I wrap them in a blanket for two days. After that, you need to ask your husband to deliver the "strategic reserve" for storage in the cellar.

Video recipe for delicious caviar from zucchini and tomatoes in a slow cooker

This recipe presents us with the video channel "Vera". See what a variety of products Vera has collected for conservation. Yellow and red tomatoes, zucchini, sweet peppers, onions, garlic and herbs. Everything went into action. And what a wonderful caviar turned out. Which once again proves the versatility of this product.

Well, it seems that this year I finally figured out the zucchini. Zucchini caviar is boiled for the winter. I won't be cooking anything else with zucchini. And what was prepared, see the "Home-made preparations" section. Thanks to everyone who cooked with me today!

If you like the recipes, click on the buttons of social networks and save them on your page!

To prepare caviar, it is better to take young, not too large zucchini. They are softer. In addition, unlike the old ones, they do not have to be peeled and seeds.

Win-win traditional option.

Ingredients

• 2 carrots;
• 2 onions;
• 2-3 tablespoons of vegetable oil;
• 2 zucchini;
• 1-2 cloves of garlic;
• 2-3 tablespoons of tomato paste;
• salt - to taste;

Cooking

Grate the carrots on a coarse grater and cut the onion into cubes. Heat some oil in a frying pan and sauté carrots and onions until soft and golden brown. Cut the zucchini into large cubes and fry separately in the remaining oil.

Put the vegetables in a saucepan, pour in some water and simmer uncovered over moderate heat for an hour. Periodically add water and stir so that the vegetables do not burn.

15 minutes before readiness, add chopped garlic, tomato paste and spices to the caviar and mix. Then beat the caviar with a blender.

If you want to prepare zucchini caviar for the winter, pour vinegar into it, cover the pan with a lid and bring to a boil. Boil for a few more minutes and distribute into sterilized jars.

This caviar is prepared quickly and easily. And tomatoes and peppers make it even brighter and more fragrant.

Ingredients

• 3 zucchini;
• 4-5 tomatoes;
• 2 bell peppers;
• 4 bulbs;
• 3 carrots;
• 4-6 tablespoons of vegetable oil;
• 3 cloves of garlic - optional;
• salt - to taste;
• ground black pepper - to taste;
• 2 tablespoons apple cider vinegar - optional

Cooking

Cut zucchini, tomatoes and peppers into large pieces, and onions and carrots into thick circles. Place on a baking sheet and drizzle with oil. Bake at 180°C for an hour. Vegetables should become soft.

Transfer the zucchini, tomatoes, peppers, onions and carrots, along with the juices that have come out, to a saucepan. Add chopped garlic, salt and pepper and grind the mass with a blender until smooth.

To prepare a dish for the winter, place the pot with caviar over moderate heat and bring to a boil, stirring occasionally. Remove from heat, add vinegar, stir and place caviar in sterilized jars.

Thanks to mayonnaise, the caviar is very tender. And this is despite the fact that vegetables are not chopped with a blender after stewing, but with a meat grinder at the beginning of cooking.

Ingredients

• 3 zucchini;
• 2 onions;
• 80–100 g;
• 100 g of tomato paste;
• 2 tablespoons of vegetable oil;
• salt - to taste;
• 2 tablespoons of sugar;
• ground black pepper - to taste;
• 1 bay leaf;
• 1 tablespoon table vinegar - optional.

Cooking

Cut the zucchini and onion into large pieces and pass through a meat grinder. Put the vegetables in a saucepan, add mayonnaise, tomato paste and vegetable oil and mix.

Bring the mixture to a boil over medium heat. Then cook the caviar under the lid over moderate heat for another 1.5–2 hours, stirring often. Add salt, sugar, pepper and bay leaf and, stirring, simmer the caviar for another hour.

After cooking, remove the bay leaf from the caviar, otherwise the dish will be bitter.

Caviar prepared according to this recipe can be immediately placed in sterilized jars. But if you are still afraid that the caviar will go bad, pour vinegar into it a couple of minutes before it is ready and mix thoroughly.

Apples will add a spicy sourness to the dish. Another plus of the recipe is that caviar can be immediately rolled up for the winter. After all, apples act as a natural preservative.

Ingredients

• 3 tablespoons of vegetable oil;
• 1 carrot;
• 1 onion;
• 2-3 tomatoes;
• 3 zucchini;
• 2 sour green apples;
• 1 clove of garlic;
• salt - to taste;
• ground black pepper - to taste.

Cooking

Heat some oil in a frying pan and fry the grated carrots, as well as the diced onions and peeled tomatoes until golden brown. Separately, in the remaining oil, fry the zucchini cubes until soft.

Put the vegetables in a saucepan. Remove skins and seeds. Cut them into cubes and add to the vegetables. Simmer over moderate heat, stirring occasionally, for about half an hour.

Add chopped garlic, salt and pepper and cook for another half an hour. Beat the caviar with a blender until smooth, bring to a boil and boil for another 5 minutes.