Shelf life of squash caviar after opening. How to store zucchini caviar

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

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

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

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During the spin season, zucchini is one of the most accessible and inexpensive vegetables in green shops. In dachas and household plots, they ripen in July-August, and the housewives begin to prepare useful vitamin preparations for the future. Delicious zucchini caviar, like a store-bought caviar, is obtained from the most ordinary vegetables. It is only important to know a few secrets of its preparation!

For cooking caviar at home, you need to choose zucchini with a thin, delicate skin up to 20 cm in size. There should be no spots or visible damage on the surface. Such zucchini does not have to be peeled, a thin skin is also beneficial for the body, as is the tender juicy pulp. In medium-sized vegetables, small seeds, they are not felt in the blanks. If larger and more mature zucchini are stored for caviar, they need to be cleaned of “clothes” and ripened seeds removed.

Advice! For spins for the winter, it is best to use crops that ripen in August and September.

Classic recipe: zucchini caviar as in a store, according to GOST USSR

Zucchini caviar from the times of the last 20th century, tastes like store-bought caviar, is obtained from fresh summer and autumn vegetables. The recipe according to GOST of the USSR is stored in the culinary notebooks of our grandmothers, and all novice housewives will learn how to cook such caviar for the winter.

Prepare products:

• Young zucchini - 3 kg;
• Carrot and onion - 1 kg each;
• Good quality tomato - 3 tbsp. l. with a slide;
• Acetic acid 9% - 3 tbsp. l;
• Salt - 3 tsp;
• Ground peppers of different colors - 1/3 tsp each;
• Sunflower oil.

We do not clean the zucchini, cut it together with the onion into medium cubes, and chop the carrots on a grater.

The note! In young vegetables, the seeds are milky and they are not felt in the blanks, and in mature vegetables, the seeds crunch on the teeth even after scrolling through a meat grinder!

Each of the prepared ingredients will be fried separately. Pour sunflower oil into a saucepan or large frying pan and dip the zucchini into it, do not add salt. The juice that stands out during cooking is useful for further preservation.

Separately, fry the onion and carrots, leave the vegetables to cool completely. On average, each ingredient takes 25-30 minutes to roast!

We install a mesh with the smallest holes in the meat grinder. We will grind soft vegetables to the consistency of mashed potatoes. After scrolling, it is advisable to beat with a blender to give the vegetable mass splendor and uniformity.

Attention housewives! You can beat with a hand blender for no more than 2-3 minutes, then the household appliance overheats and may fail!

We send the mixed caviar to a medium flame and let it boil for 20 minutes. It is important that the pan has a thick bottom or stands on an iron stand. Don't let the caviar burn!

In the process of cooking, add all the prepared spices and let it boil for another 15 minutes. During this time, it is necessary to prepare sterilized jars. For such a mass of zucchini caviar, you will need 7 half-liter containers (3.5 liters in total).

By the end of cooking, add another 1 tablespoon of 9% vinegar and after 5 minutes you can turn it off. Pour hot fragrant caviar into jars and roll up with prepared lids.

Ready-made squash caviar turns out to be appetizing and bright orange, like a store-bought caviar. This recipe for the winter has been tested for years, a low-calorie product, useful for both children and adults of any age.

Recipe for zucchini caviar with tomato paste

Homemade zucchini caviar with tomato is a favorite dish of many housewives. The recipe is simple and quick, does not require special financial costs. In the cold season, it perfectly complements the daily diet with delicious summer fragrant caviar.

For cooking, we will prepare:

• Zucchini - 2 kg;
• Carrots and onions - 1 kg each;
• Tomato - 1 cup;
• Sunflower oil - 1 glass;
• Sugar - 4 tbsp. l;
• Salt - 2 tbsp. l.

Note to housewives! If 70% acetic acid is used in the preparation, then only 1 teaspoon can be added to the preparation!

Pour a glass of oil into a saucepan or frying pan with a thick bottom and send the carrots cut into cubes there. Add water, salt, sugar and simmer under the lid for 5-7 minutes.

During this time, we will prepare the rest of the vegetables and a pod of hot pepper for lovers of spicy! We will cut everything into a medium cube and send it to stew with a carrot under the lid.

After boiling, mix the mass and simmer for another 20 minutes. Add a tomato to soft tender vegetables and boil for 15 minutes without a lid to evaporate excess liquid.

We scroll fragrant zucchini caviar in a blender bowl and transfer it back to the pan. After boiling, we roll it into sterile jars, we get about 3 liters of healthy and tasty preparation for the winter.

The calorie content of the squash game is 97 kcal per 100 grams of the product. The dish is great for those who follow the figure and eat right with health benefits!

Recipe for caviar with zucchini and tomatoes

Zucchini caviar with tomatoes is prepared quickly and without much effort. Housewives during this time manage to redo a lot of other household chores, occasionally being distracted by stirring a fragrant dish.

Prepare products:

• Zucchini - 2.5 kg;
• Ripe tomatoes, carrots and onions - 1 kg each;
• Sunflower oil - 250 gr;
• Sugar - 5 tbsp. l;
• Salt - 3 tbsp. l;
• Acetic acid 9% - 2 tbsp. l;
• A pod of bitter pepper for an amateur!

Pour oil into a large container and send carrots cut into large cubes there. You can leave the skin on the tomatoes, but then before cooking, it is advisable to scroll them in a chopper to a puree consistency.

In a saucepan with carrots, add coarsely chopped vegetables and a pod of bitter pepper. Pour the rolled tomatoes, and leave to stew under the lid for 30-40 minutes.

Advice! If the cooking process is on high heat, then you need to stir constantly!

Remove soft vegetables from the stove, punch with a bender or pass through a meat grinder. We add all the cooked spices to a homogeneous lush mass and pour the finished caviar into sterile jars. We leave delicious preparations under a warm "fur coat" until completely cooled!

Zucchini caviar with mayonnaise: a recipe for a slow cooker

Zucchini caviar with your favorite sauce is easier to cook in a slow cooker. We load all the useful ingredients there and press a few buttons. A smart saucepan can easily cope with the stewing process, keeping all the important natural ingredients in the dish.

Stocking up on products:

• Zucchini - 3 medium-sized;
• Carrot - 1 large;
• Bulbs - 2 medium;
• Tomato paste - 3 tbsp. l;
• Mayonnaise - 3 tbsp. l;
• Salt - 1 tbsp. l;
• Pepper and lavrushka to taste!

We cut the vegetables into cubes, and the carrots can be grated. Pour a little vegetable oil into the bowl of a smart saucepan and load the components there. Salt, add your favorite spices and turn on the "Extinguishing" mode for 120 minutes.

When the vegetables become soft, flavor them with tomato and mayonnaise. We combine all the ingredients of the dish with a spatula and wait for complete readiness. If necessary, you can add water.

We cool the finished caviar, put it in a salad bowl and decorate with fresh herbs.

Zucchini caviar with pumpkin in a slow cooker

Delicious caviar from zucchini and pumpkin can be cooked in a slow cooker or in a saucepan according to the same recipe. The dish turns out appetizing in appearance, tasty and very healthy for children and adults!

Let's prepare the components:

• Ripe pumpkin - 2 kg;
• Ripe zucchini - 1 kg;
• Onion - ½ kg;
• Good quality tomato - 300 gr;
• Sauce "Mayonnaise" - 250 gr;
• Sunflower oil - 200 gr;
• Sugar sand - 4 tbsp. l;
• Salt - 2 tbsp. l;
• Pepper - 1/2 tsp;
• Lavrushka.

We clean fresh vegetables from everything superfluous. Together with the onion, we pass through the fine mesh of the meat grinder. Add tomato, favorite sauce and sunflower oil to the airy vegetable mass. We turn on the electric saucepan to the “Extinguishing” mode and cook the dish for 60 minutes. In the process, it is important to stir several times and add all the prepared spices.

If caviar is being prepared for twists for the winter, then it is important to pour 2 tbsp at the end of cooking. spoons of 9% vinegar!

Zucchini caviar from baked vegetables

Not all housewives know that a smart pot - multicooker can be used to prepare non-standard dishes. For example, in the "Baking" mode, zucchini and eggplant are baked, you get a great cold appetizer with fragrant smoke!

Let's prepare the products:

• Zucchini or eggplant - 3 large;
• Ripe juicy tomatoes - 3 large;
• Bulgarian pepper - 2 pcs;
• Onion and carrot - 1 pc;
• Garlic - 2-3 cloves;
• A bunch of greens;
• Salt and sugar to taste of the hostess.

Pour oil into the thicket of an electric saucepan and lay all the vegetables in layers. First, zucchini and carrots, then bell peppers and onions. It is better to chop the tomatoes so that they give the necessary juiciness for the baked dish. Add all the necessary spices, except garlic and cook in the "Baking" mode for about 1 hour.

At the end, at the request of the hostess, you can add chopped garlic and fresh herbs. The dish is best served as a cold appetizer in slices or chopped with a blender to a puree state. The look of the dish is magnificent, and the taste of such caviar is much better than in the store!

For the winter, housewives cook zucchini caviar with fragrant garlic and their favorite sauce - mayonnaise. Surprisingly, it is not only very tasty and healthy, but also stored for a long time in twisted jars.

To prepare, prepare the ingredients:

• Zucchini - 3 kg;
• Garlic - 2 heads (10-12 cloves);
• Tomato and mayonnaise sauce - 250 gr each;
• Sunflower oil - 100 gr;
• Sugar sand - 100 gr;
• Salt - 1 tbsp;
• Acetic acid 9% - 2 tablespoons;
• Ground colored peppers - a pinch each.

Pot-bellied zucchini and garlic are cleaned of everything superfluous and together we pass a meat grinder through a fine mesh. We spread the fragrant mixture in a large frying pan or pan with a thick bottom. Add white sauce, tomato, sunflower oil, salt and sugar. It turns out a beautiful pink vegetable mass, which must be stewed on a slow fire for about 3 hours.

During the cooking process, it is important to monitor the dish, stir occasionally so that it does not burn. At the end add 2 tbsp. l 9% acetic acid and transfer hot to sterile jars. We securely tighten the lids and put on the “head” under the covers for several hours. In the cold season, all household members will be happy to enjoy tasty and healthy zucchini caviar!

Hello, friends! Zucchini caviar is a very tasty summer dish, which is prepared from vegetables that are of great value to the body. Today, in the season of zucchini, we will prepare it for the winter.

Choose the most ripe and healthy fruits, as their usefulness does not depend on the variety and type, but on the quality. Zucchini is a low-calorie product. It contains only (98 kcal per 100 grams.)

I propose to stew all vegetables for our preparations, so they are much easier to digest and do not irritate the intestines. And you can also use a quick method of cooking or steam cooking, in this way more vitamins and minerals are preserved.

Zucchini caviar can be put on bread, as in Soviet times. They loved and love this dish for its rich and unique taste, which takes us back to childhood.

Such preparation for the winter is always in demand and popular, along with various pickles, for example, as.

Zucchini contains starch, so it is better to combine it with fats (cream, sour cream) than meat dishes.

I propose to cook together such a light snack, which is perfectly stored in the winter. There are a large number of cooking options for it, you can not only stew, but also fry in a pan or pass through a meat grinder. In our selection will be all the options. I have prepared for you some of the best and most delicious recipes that will give you more strength and energy. Choose for yourself what you like best. Maybe you like casseroles, then go to the page where they are presented.

Note: Any fresh green food contains chlorophyll - one of the main components necessary for the production of lymph.

Menu:

The best recipe for zucchini caviar for the winter

It is hard to even imagine how one can live without all this variety and richness called vegetables. We are preparing today the simplest and most delicious zucchini dish.

This dish is considered dietary, so you can lose weight perfectly with it. Today I propose to consider one of the best recipes for this yummy.

Ingredients:

• zucchini - 2 kg
• carrots - 1 kg
• onion - 1 kg
• tomato paste - 150 gr
• sugar - 4 tbsp
• salt - 2 tbsp
• vegetable oil - 200 gr
• vinegar 70% - 1 tsp
• water - 200 - 250 ml

Cooking:

We take the most ripe and fresh vegetables, wash, peel and cut. It is best to cook caviar in a cauldron or in a saucepan with a double bottom.

1. Pour vegetable oil into the bottom of the cauldron, spread the diced carrots. You can cut the vegetables as you like.

2. Pour water to the carrots, add granulated sugar and salt. We mix.

3. Bring the carrots to a boil, close the lid and continue to simmer for another 10-15 minutes.

4. Cut the juicy zucchini into cubes in the same way as medium-sized carrots. If you have young zucchini, you can not cut the skin. And if there are seeds in the zucchini, then they must be removed.

5. In the same way, cut the onion into cubes. You can cut vegetables without adhering to the size and shape, since we will turn the stewed vegetables into mashed potatoes.

6. For spiciness, add chili pepper, which we also finely chop, after cleaning it from seeds inside.

7. In a cauldron, add all the chopped vegetables to the stewed carrots - onions, zucchini and chili peppers. Mix everything well, close the lid and wait until everything boils.

8. After boiling, leave the vegetables to stew over medium heat for 30 minutes. They must be soft.

9. Add tomato paste to soft stewed vegetables and leave to stew for another 10 minutes without closing the lid tightly. Let the excess liquid evaporate.

10. Now you need to add a bite to the vegetable mixture and mix. 70% vinegar - 1 tsp; 9% vinegar - 50 ml.

11. Grind the prepared stewed vegetables until smooth. You can do this with a blender or in another way.

12. The density of the vegetable mass is regulated by the volume of water during cooking. We put the crushed, whipped caviar on the fire again, bring it to a boil and lay out the hot one in pre-sterilized jars. Close with lids. Our dish is ready. Let it cool and put it in the cellar.

Bon appetit everyone!

Cooking zucchini caviar with mayonnaise and tomato paste

Such caviar with the addition of mayonnaise turns out not only tasty, but just lick your fingers. Homemade is much better than store bought.

It can be eaten in winter and summer, on holidays and on weekdays. This is a great addition to any table.

Ingredients:

• zucchini - 4 kg
• onion - 0.5 kg
• mayonnaise - 1 tbsp
• tomato paste - 1 tbsp
• vegetable oil - 0.5 tbsp
• sugar - 100 gr
• salt - 2 tbsp
• ground pepper - to taste
• bay leaf - to taste

Cooking method:

1. Prepare vegetables - wash, clean and cut. If you have a young zucchini, you can immediately cut it into pieces. And in mature zucchini, you need to peel the peel, remove the seeds inside the zucchini and cut off the tails.

2. Peel the onion, wash and cut into cubes.

3. Prepared vegetables - onions and zucchini must be chopped. It is best to pass them through a meat grinder or chop in a blender.

4. Put the chopped vegetables into a saucepan. Add mayonnaise and tomato paste. Pour vegetable oil. Salt, pepper, sweeten. We mix everything.

5. Put the pan on the stove over medium heat. As soon as the mass boils, reduce the heat and leave to simmer for 1 hour. Stir occasionally so that the mass does not burn.

6. After an hour, add a bay leaf to the mass for flavor, if necessary, salt and pepper to taste. After cooking, do not forget to get the lavrushka. Mix everything well and leave to simmer over low heat for an hour. Do not forget that caviar can burn. Keep an eye on it and interfere.

7. Prepare jars. Sterilize them first. Put hot caviar in them and roll up. Be sure to boil the lids for 5 minutes. It is better to store such a workpiece in the cellar, in a cool place.

OK it's all over Now. Look at the delicious food we have prepared.

In winter, we open a jar of caviar and sit down to have dinner. Bon appetit!

A simple and delicious recipe for zucchini caviar for the winter

You open the jar, as soon as you smell it, you want to put caviar on a piece of bread and eat it.

Ingredients:

• Zucchini - 3 kg
• tomatoes - 1 kg
• pepper - 0.5 kg
• onion - 1 kg
• carrots - 1 kg
• vegetable oil - 200 ml
• salt, pepper to taste

Cooking method:

1. Peel, cut and fry the onion in a pan.

2. Take a large saucepan with a double bottom and pour onions into it.

3. Peel the carrots, cut into small cubes and fry a little in a pan.

4. Add the fried carrots to the pan with the onions.

5. Cut the bell pepper, lightly fry, like the previous vegetables, and put in the pan.

6. Cut the tomatoes, stew a little and add to the vegetable mass.

7. And now we will conjure over the zucchini. If it is as big as mine, it must be cleaned on the outside and the seeds removed inside.

8. Cut the peeled zucchini into cubes, lightly fry and put in a saucepan to stew with other vegetables for 1 hour.

9. Stir the stewed vegetables, salt, pepper and chop with a blender until smooth.

10. In pre-sterilized jars, lay out the zucchini puree. We put the jars in a saucepan half filled with warm water. Cover with lids and boil for 15 minutes.

11. We roll up the jars, turn them upside down, cover with a blanket and leave in this state until they cool completely. We remove to winter in the cellar.

Bon appetit everyone!

Homemade zucchini caviar - A simple recipe through a meat grinder

The harvesting season continues and today I propose to cook my favorite recipe for zucchini caviar. Yummy. I advise you to cook, because it's easy.

To prepare it, we need mayonnaise. I make mine at home.

Ingredients:

• zucchini - 3 kg
• onion - 500 gr
• mayonnaise - 250 gr
• tomato paste - 600 gr
• salt - 1 tbsp
• sugar - 0.5 cup
• ground black pepper -1 tsp
• vegetable oil - 250 ml

Cooking method:

1. We clean the onion and cut it.

2. We clean the zucchini with a special knife, very convenient and fast. Cleans very thin. Remove large seeds from the middle and chop.

3. We will grind vegetables in a meat grinder.

4. Prepare a large thick-walled pan, in which we will stew vegetables.

5. Grind zucchini and onions in a meat grinder. Pour the whole mass into a saucepan. We put on fire and begin to interfere intensively.

6. Add vegetable oil and leave to cook for 1 hour. We will not close the lid. When the mass boils everything will boil away with the lid open. Don't forget to stir.

7. After 1 hour, add salt, sugar, ground black pepper, tomato paste, mayonnaise and cook for another 1 hour, stirring constantly. Be sure to taste the finished caviar. It should be sweet and sour. When it cools down, it will taste completely different.

8. Cooking jars and lids. We boil the lids, sterilize the jars.

9. Arrange the hot mass in jars and roll up.

Cook with pleasure, eat healthy!

Recipe for zucchini caviar for the winter with tomatoes and carrots, as in a store

The season of zucchini has come, it's time to cook our favorite caviar from this vegetable. Cook and surprise your loved ones. Our preparation for the winter is prepared very quickly, but it turns out delicious, like in childhood from the store.

Today I will share with you one of the delicious recipes for this summer dish. Let's cook it the same as in the store.

Ingredients:

For three parts of zucchini, one part of vegetables goes, that is, for 1 kilogram you need to take 300 grams of each of the vegetables.

• zucchini -1 kg
• tomatoes - 1 kg
• carrots - 1 kg
• onion - 300 gr
• hot chili pepper - 1 pc.
• tomato paste - 2 tbsp
• black pepper
• sugar -1.5 tbsp
• vegetable oil

Cooking method:

We cut all the vegetables into large cubes, and the onion into half rings.

1. Since our carrots are the hardest, we start cutting with it. We cut and send to the pan to fry over low heat, adding vegetable oil to it.

2. We take a fresh, young zucchini and cut it into cubes. If you have an old zucchini with thick skin, then peel it, and remove the seeds that are inside with a spoon.

3. We do not salt the sliced ​​zucchini so that a lot of moisture does not form. We send them to the pan to the carrots and continue to fry, adding a little vegetable oil so that it does not burn.

4. We lay vegetables gradually, not all at once. Add onions, chopped tomatoes, the skin can not be peeled. We mix. We continue to simmer without covering with a lid. Vegetables should get along. We do not add water, as the zucchini and tomatoes will give their juice, this liquid will be enough. As soon as the vegetables become soft, then they are stewed. It will take 30 minutes in time. If the caviar turns out to be watery, it needs to be boiled longer.

Suddenly, the pan in which we are cooking turned out to be small, transfer the contents to a larger pot, but do not forget to pour vegetable oil on the bottom.

If you grow zucchini on your plot, you can also cook caviar from it.

Regardless of the young zucchini or the old one, it is necessary to remove the skin from it.

5. It's time to try the readiness of our vegetables, if the vegetables are soft, then they are ready. Add 2 tablespoons of tomato paste for a richer color and taste, 1.5 tablespoons of sugar, at the tip of a spoonful of citric acid (this is like a preservative and will add a little acid), salt to taste and pepper.

If we salt at the beginning of cooking, it will turn out very salty and a lot of liquid, keep this in mind.

When adding each ingredient, mix and taste.

6. Cut the hot pepper, cut it in half and remove the seeds. We will add it at the very end 5 minutes before the end of cooking.

7. Grind the stewed vegetables quickly and safely with a blender to give the caviar the consistency for which we love it since childhood, so that it can be spread on bread.

If the caviar turns out to be watery, it just needs to be boiled down.

8. You can chop the vegetables immediately, and then boil until tender. Who will use this method, do not forget that with long cooking, vegetables can shoot and you can burn yourself. Be careful.

9 We try the caviar crushed in a blender, add those ingredients that are missing, add chilli pepper and simmer for another 5 minutes. We take out the pepper, and turn off the caviar.

We prepare jars, wash and sterilize. We lay out the hot caviar in jars, close the lids, turn over, cover with a warm blanket and leave to cool completely.

Our recipe is ready! You friends have seen how easy and fast it is.

Delicious preparations for all!

Zucchini caviar cooked in a slow cooker

Ingredients:

• young peeled zucchini - 3 kg
• carrots - 300 gr
• vegetable oil -150 ml
• onion - 800 gr
• tomato paste - 200 gr
• salt - 2 - 2.5 tbsp
• granulated sugar - 1.5 -2 tbsp
• citric acid - 0.5 tsp
• ground red pepper - 1 tsp (optional)

Cooking method:

1. Peel vegetables carrots, zucchini and onions. If the zucchini is young, you can not peel them, but if the grains appear, I advise you to clean them inside with a spoon and cut them.

2. To begin with, we pass carrots through a meat grinder through a fine mesh.

3. Turn on the multicooker for frying mode, pour 150 g of vegetable oil into the bowl and pour the carrots to fry.

4. While our carrots are fried, let's take care of the onion, pass it through a meat grinder and add it to the carrots and lightly fry it.

6. We salt the vegetable mass with 2.5 tablespoons without a slide, add granulated sugar, I usually add 2 tablespoons for this amount of vegetables. Mix everything well and do not add anything else yet.

7. Close the lid of the multicooker, set the “quenching” program. Vegetables should be stewed for 2 hours. They must be constantly stirred so that they do not burn.

8. 0.5 hours before the end of cooking, we must add 200 grams of tomato paste to the vegetables.

9. 15 minutes before the end of cooking, we must add 0.5 heads of garlic squeezed through a garlic press, red ground pepper 1 teaspoon. Pepper is added for an adult menu, for kids it is advisable not to add it. Mix the mass and be sure to add half a teaspoon of citric acid. Stir again, close the lid and continue to stew further.

10. Mix the mass and be sure to add half a teaspoon of citric acid. Stir again, close the lid and continue to stew further.

11. Shall we use this time? sterilize the jars and boil the lids.

12. We lay out the finished hot caviar in sterilized jars and roll it up or close it with lids.

13. We turn the jars over, wrap them in a warm blanket and leave them in this state until they cool completely.

14. Home-cooked caviar turns out tasty and fragrant, it can be spread on bread or served with potatoes, it will also be delicious.

Zucchini caviar according to GOST USSR (recipe for the winter - you will lick your fingers)

I suggest watching a video on how to cook your favorite squash caviar for the winter - originally from the USSR according to GOST. This caviar is like store-bought caviar from childhood, incredibly tasty. Let's watch and prepare.

I wish my friends that this season pleases you with delicious and healthy preparations.

Zucchini caviar, which is perfectly stored in winter, is not only a delicious winter snack, but also a great way to process zucchini. There are a lot of recipes for squash caviar: probably as many as there are women in this world. After all, each adds something different to the recipe and gets a completely new product to taste.

From zucchini, you can cook other dishes that are no less attractive in terms of taste. For example, just .

Zucchini caviar: the easiest recipe for the winter

Zucchini caviar can be prepared very quickly and from a set of products that is in the storerooms of every caring housewife.

Ingredients:

• zucchini - two kilograms;
• carrots - kilogram;
• onion - kilogram;
• tomato paste - 150 grams;
• sugar - four large spoons
• salt - two large spoons;
• vegetable oil - 200 grams;
• acetic food acid 70% - 1 tsp;
• water - 200 ... 250 ml.

Cooking:

Let's cut the carrots first. Let's cut it into cubes.

For cooking caviar, it is best to use a cauldron. If not, then take a frying pan with a thick bottom. Pour into it (cauldron) the entire norm of oil and lay the cubes of carrots.

Then pour water, put granulated sugar. Salt.

Stir the carrots and bring to a boil, closing the cauldron with a lid. Let it simmer for the next 10 minutes.

While the carrots are stewing, prepare the zucchini. We will cut them into medium-sized cubes.

We also cut the onion into cubes of arbitrary size.

Green chili peppers must be freed from seeds - otherwise the caviar will be very spicy - and cut into small pieces.

Add zucchini, onion, chili pepper to carrots. We mix everything, close the cauldron with a lid and let the mixture boil again.

After the vegetable mix boils, close the cauldron again with a lid and stir the vegetables until completely softened.

As soon as the vegetables become soft - it will take about 20 - 25 minutes - we put tomato paste on them. And simmer the mixture for another 10 minutes, but do not completely close the cauldron with a lid.

This is necessary so that all excess liquid evaporates from the future caviar.

Now you need to add a bite to the vegetable mixture and mix.

If you use 9% vinegar, then you need to add 50 ml.

Then we grind the vegetables with a blender until a homogeneous consistency. This is the beauty you get.

If you need thicker caviar, then reduce the amount of water. When boiling, add only 200 milliliters of liquid

Now return the caviar to the fire, boil it again and place it in pre-sterilized hot jars. Seal. Caviar is ready. And after cooling, it can be taken out to the cellar for storage.

Caviar from zucchini for the winter - recipe "Lick your fingers"

The most delicious caviar from zucchini for the winter, cooked according to this recipe, will turn out incredibly tasty. It is also amazingly beautiful and will look amazing on the table.

Ingredients (for 1 liter of finished caviar):

• zucchini - kilogram
• tomato - 300 grams;
• sweet pepper - 300 grams;
• carrots - 200 grams;
• onion - 150 grams;
• granulated sugar - a tablespoon
• salt - two teaspoons;
• citric acid - dilute ¼ of a small spoon of lemon in a tablespoon of water;
• vegetable oil;
• ground pepper - to your liking.

Zucchini must be weighed previously peeled and seeds.

Cooking:

Cut the zucchini into cubes. You do not need to grind - the puts will be medium in size.

Free the tomatoes from the skin and cut into cubes, or rectangles, or triangles. How do you like.

To make it easier to remove the skin, make a crosswise incision on the tomato and lower it into boiling water. Hold for two to three minutes and remove. The skin will now peel off easily.

Remove the seeds and bitter white membranes from the peppers. Also cut them into small pieces.

Garlic, onions and carrots are also finely regimen.

Now we put a deep frying pan with a thick bottom on the stove and pour oil into it. It's time to roast the vegetables. But we will do this separately, which will help them reveal their taste as brightly as possible.

You can fry vegetables one after another, each time freeing the pan completely.

Stir constantly while frying the vegetables so that they do not burn. Otherwise, the taste of caviar will be hopelessly spoiled.

We collect the prepared products in one container - you can take a cooking bowl or a stewpan with high walls - and put all the seasonings.

Now you need to simmer the mixture for about 60 minutes at a minimum boil. Don't forget to stir it constantly.

Grind the almost finished caviar with a blender - it should become like a puree.

At this stage, the workpiece is allowed to add salt and finish it. Focus on your taste.

To prevent the caviar from spoiling, it must be brought to a boil again and cooked for another 5 minutes. Now we lay it out in sterilized jars and wrap it in a blanket for a day.

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

If you are a fan of “store-bought” squash caviar, then this recipe is exactly what you need. It almost exactly reproduces the taste of the very famous GOST squash caviar from the times of the already so distant Soviet Union.

Ingredients:

• peeled zucchini - three kilograms;
• turnip onion - 400 grams;
• vegetable oil - 150 ml;
• tomato paste - four tablespoons (I really like "Tomato", it really feels the taste of real tomatoes);
• mayonnaise - 200 grams;
• granulated sugar - 100 grams;
• salt - a tablespoon without a slide.

Cooking:

1. To make the caviar tasty, it is better to take young zucchini of milky ripeness. They need to be cleaned and cut into pieces.
2. Remove skin from onion and cut into quarters.

To reduce "crying" during cleaning, constantly moisten the knife in cold water - it helps.

1. Pass the onion with zucchini through a meat grinder, but you can also chop them in a blender.
2. We shift the resulting mixture into a deep basin and simmer at a minimum boil for an hour.
3. Then pour in vegetable oil, mix well and simmer for another hour.
4. Then add all the remaining ingredients - granulated sugar, salt, mayonnaise and tomato paste.
5. After that, we simmer for another hour and immediately lay out in sterile jars for seaming. Turn over and let cool like this.

Of course, zucchini caviar is prepared according to this recipe for a long time, but it turns out tasty and really resembles “store-bought” caviar.

Zucchini caviar for the winter in a slow cooker

Zucchini caviar for the winter can be cooked in a slow cooker. This miracle of technology greatly simplifies our work.

Ingredients:

• peeled zucchini - 2 kg;
• good tomato paste - 190 grams;
• carrots - 120 grams;
• vegetable oil - 90 ml;
• onion - 1 piece (medium);
• granulated sugar - 20 grams;
• salt - 10 grams;
• a pinch of allspice and black pepper.

Cooking:

1. It is necessary to prepare vegetables - cut zucchini and onion into cubes, grate carrots.
2. Pour oil into the bowl of the multicooker and put the zucchini. Fry them until transparent. Then transfer to a separate bowl.
3. Slightly fry the onions and carrots. And transfer them to the zucchini.
4. Now take your immersion blender and puree the vegetables.
5. We shift the vegetable mixture into the multicooker bowl and turn on the “quenching” mode for 40 minutes.

The mixture must be prepared with the lid open.

1. Then add the remaining ingredients to the boiled mass - tomato paste, salt and granulated sugar. Simmer for another 20 minutes.

We shift the caviar in sterilized jars and be sure to wrap it with a warm blanket until it cools completely. After that, it can be taken out to the cellar for storage.

I offer you a video recipe for the most delicious zucchini caviar

Bon appetit and see you for new recipes!

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Good afternoon, dear readers of our blog!

The zucchini harvest season is coming soon. Therefore, it is worth preparing such a tasty and affordable vegetable for future use. Then in winter you can enjoy fragrant zucchini caviar. It turns out no worse than the store, and even better. After all, it does not contain various preservatives harmful additives.

The main thing is to choose the right zucchini. Then the dish will be amazing. Vegetables should be with a thin skin, without stains and damage. No more than 20 cm long. Then they do not have to be peeled from the skin and seeds.

But if you grow larger and fairly mature zucchini, do not worry. They can also be used in the workpiece, but already cleaned.

A real recipe for store-bought squash caviar according to GOST USSR

Very tasty caviar comes from the past. It is not inferior to the current counterparts. And you can find such a recipe only in old cookbooks. Therefore, if you don’t have any of these, feel free to use our cooking method according to GOST USSR.

Required products:

• 3 kg of zucchini;
• 1 kg of carrots;
• 1 kg of onion;
• 30 ml sol. oils;
• 4 tbsp tomato. pastes;
• 9 garlic cloves;
• 1 tbsp Sahara;
• 2 g ground black pepper;
• 1 tbsp chopped parsley root;
• 1.5 tbsp salt;
• 2 tbsp 9% vinegar

Step by step preparation:

1. We wash the zucchini, if necessary, clean it. We cut into small pieces. We send it to a frying pan heated with a little oil. Simmer over medium heat without closing the lid. Then excess moisture will evaporate. After the pieces become soft, you can remove the pan from the heat.

Never fry them.

2. Peel the remaining vegetables and wash well. We cut the onion into cubes. Three carrots on a large grater. Mix vegetables, add chopped parsley root. Saute in vegetable oil for about 5-10 minutes. They also don't need to be fried. We shift the mass into a clean bowl. Pour the rest of the oil into it.

3. We clean the garlic and put it through the press. We should get a homogeneous gruel. We take it aside.

4. Mix all the vegetables and pass through a meat grinder or blender. The resulting mass is homogeneous in consistency. Pour it into a bowl or bowl.

5. We put the cauldron on a small fire. We close the lid. Stir occasionally so that the mass does not burn. After an hour, we introduce: sugar, tomato paste, pepper and salt. Mix well and continue cooking for another 30-40 minutes. Finally, add garlic and vinegar. Cook for 5 more minutes. We remove from the stove.

6. In pasteurized jars, lay out the caviar that has not yet cooled down and tightly close the lids. Turn upside down and wrap with a towel. After cooling, store in the refrigerator or cellar.

This is such a delicious dish in just 2-3 hours. We turn the jars upside down, and leave to cool completely, wrapped in a blanket or blanket.

Winter vegetable appetizer is ready!

A classic recipe with mayonnaise and tomato paste for the winter, like in a store

Amazingly tasty and fragrant caviar, just like in childhood. If the dish is eaten quickly and you are not going to leave it until winter, vinegar can be omitted. Pepper is also an optional ingredient, but it adds spiciness.

Required products:

• 3 kg of zucchini;
• 500 g of onion;
• 150 g tomato. pastes;
• 200 g of mayonnaise;
• 0.5 tsp ground black pepper;
• 8 tbsp rast. oils;
• 2 tbsp. salt and sugar;
• 2 tbsp 9% vinegar.

Step by step preparation:

1. Peel zucchini and onions. Three zucchini on a grater. We pass the onion through a meat grinder. Mix them in a large saucepan. We put on a slow fire. Cook for about 1 hour until all moisture has evaporated. Do not forget to stir the mass, otherwise it may burn.

2. Enter: oil, tomato paste, mayonnaise, pepper, salt and sugar. We mix everything well.

3. We continue to cook on low heat for up to 30 minutes, stirring constantly. Pour vinegar a couple of minutes before the end of cooking. We mix. We wait 2 minutes and remove from the stove.

4. Pour the hot dish into pre-prepared jars and roll up the lids.

We cool the jars upside down and wrapped in a blanket.

The most delicious fried zucchini caviar, just like in childhood

Another interesting recipe that will not leave anyone indifferent. The taste is just like in the store. Despite this, it is quite simple and consists of a minimum of ingredients.

Required products:

• 3 kg of peeled and prepared zucchini pulp;
• 1 kg of carrots;
• 1 kg of onion;
• 3 tbsp tomato paste;
• 1 tbsp 9% vinegar;
• 2 tbsp salt;
• rast. frying oil.

Step by step preparation:

1. Chop the vegetables into cubes. Then fry them separately in vegetable oil. We pass through a blender. Add salt and mix well.

2. We shift the vegetable mixture into a thick-walled pan or cauldron. Simmer over low heat for 20 minutes, stirring constantly. After the time has passed, we introduce tomato paste and vinegar.

3. We continue to cook for another 20 minutes. As a result, the caviar will become thick. Next, we pack in pasteurized jars and tightly close the lids. Cool wrapped in a blanket or towel.

A simple recipe for zucchini caviar with tomatoes in a slow cooker. Real jam!

This is a way to cook delicious vegetable preparations at home. Suitable for happy owners of multicookers. Its ingredients are varied. And their combination is just amazing! Be sure to try this recipe.

Required products:

• 1.2 kg of zucchini pulp;
• 250 g of white cabbage;
• 2 onions;
• 2 carrots;
• 4 sweet bell peppers;
• 2 large tomatoes;
• 1 dessert spoon of salt;
• 2 dessert spoons of sugar;
• a pinch of ground black pepper;
• rast. frying oil.

Step by step preparation:

We fry all vegetables under a closed lid.

1. Cut the onion into cubes. Turn on the "Frying" mode on the multicooker. Add oil to cover the bottom. Throw the cooked onions into the bowl of the multicooker. Fry for 5 minutes, stirring occasionally.

2. Cut the carrots into cubes. Pepper - straw. Add carrots to onions. We mix. Cooking for another 5 minutes.

3. Cut the zucchini into cubes. At this time, the vegetables in the slow cooker were fried. We put pepper in them. We mix. Fry for another 5 minutes.

4. Then lay the zucchini. We mix. We cook another 10-15 minutes.

5. At this time, chop the cabbage. We cut the tomatoes into cubes. Add the cabbage to the mixture. We mix.

6. And in the end, it remains to lay the chopped tomatoes. We mix.

7. Close the lid of the multicooker. Select the "Baking" mode for 1 hour and press "Start".

8. Carefully open the multicooker. We mix. Add salt and sugar. Mix again.

9. Grind the vegetables with a blender until puree.

10. Optionally, add ground pepper. We mix. And we settle the caviar in sterilized jars. Roll up.

We turn the workpiece upside down and wrap it with a warm towel or blanket. And we wait until our winter vegetable puree cools down.

Conservation is ready!

Cooking zucchini caviar with mayonnaise and flour in a blender

Very tasty caviar. Roasted flour gives it a store-like taste. The blender is used here only for mashing the finished product.

Required products:

• 3 kg of peeled zucchini pulp;
• water;
• 500 g of onion;
• 1 kg of carrots;
• rast. oil;
• 2 tbsp salt;
• 3 tbsp flour;
• 3 pinches ground black pepper.

Step by step preparation:

1. Peeled zucchini cut into cubes. Put in a saucepan. Don't worry if the pot is full. Gradually, the zucchini will settle. Pour 200 g of water into them. Close and put on a small fire. Cook for 40-50 minutes, stirring constantly. Vegetables should become soft.

2. At this time, cut the onion into cubes. Grate carrots. Fry the vegetables in 100 g of vegetable oil. All this can take up to 50 minutes.

3. When all the vegetables are cooked, you need to spur them in a blender. If you do this in portions, then the caviar will be more uniform and tasty. Then we introduce tomato paste, salt and 4 tbsp. vegetable oil.

4. Mix. Close and turn on the minimum fire. Stir the mixture every 5 minutes so that it does not burn. Thus, we cook the dish for 50 minutes. It will thicken and boil down.

5. At this time, fry the flour. This is done in a dry frying pan without oil. Stir continuously. Fry until lightly browned and fragrant.

6. We introduce flour into caviar. Also add pepper to it. Mix thoroughly and simmer for another 5-7 minutes.

7. We pack the finished dish in jars and sterilize in a water bath for 15 minutes. Then roll up the lids.

We store the workpiece in the refrigerator or cellar.

Delicious video recipe for harvesting with tomatoes and vinegar at home

I found a very simple recipe for cooking zucchini caviar for the winter on YouTube. It looks very appetizing, and not at all complicated. I think it's worth trying this homemade version of the blank. If there is a desire, you can also look, suddenly such a variant of the workpiece and you will like it ...

Recipe for zucchini caviar with citric acid without vinegar, even better than in the store

And finally, we offer a fragrant dish. Vinegar here is replaced by citric acid. The blank, like all previous options, is above all praise.

Required products:

• 1 kg of zucchini;
• 250-300 g of tomatoes;
• 300 g sweet bell pepper;
• 200 g carrots;
• 150 g of onion;
• 3 garlic cloves;
• 1-1.5 tbsp Sahara;
• 2 tsp salt;
• 1/3 tsp citric acid (dilute in 1 tablespoon of water);
• rast. oil for frying;
• ground black pepper.

Step by step preparation:

1. We take young zucchini. Therefore, we wash them well and cut them into cubes.

2. Tomatoes are peeled. This is easy to do if you cut them crosswise from above. Then plunge into boiling water for 1 minute. Then transfer to cold water.

3. It remains only to carefully remove the skin and cut out the core. And then cut the tomatoes into cubes.

4. Now let's deal with pepper. Peel the skin with a vegetable peeler. Cut out the core. Also cut into cubes.

5. We clean the carrots and onions, wash them and cut them into cubes. Grind the garlic in a garlic press.

6. Fry each vegetable in a small amount of oil. This must be done separately. So each ingredient will reveal its taste and aroma. We combine everything in one large saucepan. Pour sugar, salt, pepper and citric acid.

8. Mix thoroughly and simmer under a closed lid for about 40 minutes. Don't forget to stir occasionally.

9. It remains to bring the vegetables to a state of puree. This is done with a blender. In no case do not use a meat grinder, otherwise the caviar will simply lose the desired taste. If necessary, simmer further until desired consistency. And roll up in pre-prepared jars.

Then we turn the jars upside down and wrap them up. So they stay with us until they cool completely. I keep at least a day. Then I put it in the pantry.

The workpiece is ready!

This concludes our collection of recipes. We wish you bon appetit! And see you in the next articles! Do not forget to write in the comments which recipe you liked the most!

I wish you successful preparations!