Recipe for making squash caviar at home for the winter. Homemade squash caviar. Zucchini caviar is not for the winter - you'll lick your fingers

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

You can prepare other dishes that are no less attractive in terms of taste from zucchini. For example, just .

Zucchini caviar: the simplest recipe for the winter

Zucchini caviar can be prepared very quickly and from a set of products that is in the pantry 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 acid 70% - 1 tsp;
water – 200...250 ml.

Preparation:

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

It is best to use a cauldron for cooking caviar. If it is not there, then take a frying pan with a thick bottom. Pour the entire amount of oil into it (cauldron) and add carrot cubes.

Then pour in water and add granulated sugar. Salt.

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

While the carrots are stewing, you need to 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 de-seeded - otherwise the roe will be very spicy - and cut into small pieces.

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

After the vegetable mixture has boiled, close the cauldron with a lid again and simmer the vegetables until completely softened.

As soon as the vegetables have become soft - this will take about 20 - 25 minutes - add tomato paste to them. And simmer the mixture for another 10 minutes, but do not cover the cauldron completely.

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

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

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

Then grind the vegetables using a blender until smooth. This is the beauty you will get.

If you need thicker caviar, reduce the volume of water. When cooking, add only 200 milliliters of liquid

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

Zucchini caviar for the winter – a “finger lickin’ good” recipe

Delicious winter squash caviar, cooked according to this recipe, will turn out incredibly tasty. It’s also amazingly beautiful and will look amazing on the table.

Ingredients (per 1 liter of finished caviar):

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

Zucchini must be weighed after it has been peeled and seeded.

Preparation:

Cut the zucchini into cubes. There is no need to chop it - the putz will be medium in size.

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

To make it easier to remove the skin, make a cross cut on the tomato and place it in boiling water. Hold for two to three minutes and remove. Now the peel can be easily removed.

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

Garlic, onions and carrots are also finely chopped.

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

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

When frying, stir the vegetables constantly 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 basin or a saucepan with high walls - and add 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 using a blender - it should become like a puree.

At this stage, the workpiece is allowed to add salt and sweeten. 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 put it in sterilized jars and wrap it in a blanket for a day.

Zucchini caviar for the winter: 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 that 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 Pomodorka, it really tastes like real tomatoes);
mayonnaise – 200 grams;
granulated sugar – 100 grams;
salt - a level tablespoon.

Preparation:

To make the caviar tasty, it is better to take young zucchini of milky ripeness. They need to be peeled and cut into pieces.
Remove the skins from the onion and cut into four pieces.

To “cry” less while cleaning, constantly wet the knife in cold water – it helps.

Pass the onions and zucchini through a meat grinder, but you can also grind them in a blender.
Transfer the resulting mixture into a deep basin and simmer at low boil for an hour.
Then add vegetable oil, mix well and simmer for another hour.
Then add all the remaining ingredients - granulated sugar, salt, mayonnaise and tomato paste.
After this, simmer for another hour and immediately put into sterile jars for sealing. Turn it over and let it cool like this.

Of course, preparing squash caviar according to this recipe takes a long time, but it turns out tasty and really resembles “store-bought.”

Zucchini caviar for the winter in a slow cooker

You can prepare zucchini caviar for the winter 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.

Preparation:

You need to prepare the vegetables - cut the zucchini and onions into cubes, grate the carrots.
Pour oil into the multicooker bowl and place the zucchini. Fry them until transparent. Then transfer to a separate bowl.
Fry the onions and carrots a little. And transfer them to the zucchini.
Now take an immersion blender and puree the vegetables.
Transfer the vegetable mixture to the multicooker bowl and turn on the “stew” mode for 40 minutes.

The mixture must be prepared with the lid open.

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

We transfer the caviar into sterilized jars and be sure to wrap it in a warm blanket until it cools completely. After this, it can be taken to the cellar for storage.

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

Bon appetit and see you new recipes!

We welcome any vegetables with a bang in winter. Especially those that are part of various preserves. Squash caviar is a unique vegetable mixture. After all, you can add a variety of vegetables and seasonings to zucchini! Don't believe me? Then let's experiment. Let's get started.

To get different tastes, we and let's experiment Today. After all, there are many recipes, as well as methods for preparing caviar and ingredients. And on bread, and as a side dish, and as addition to side dishes - just perfect!

So, let's stock up on zucchini, eggplant, garlic, sweet and bitter peppers, carrots, apples, onions, etc. (even mayonnaise!). Get an amazing range of flavors and colors . The main thing in this process is to boil the caviar without letting it burn, sometimes add some ingredients to taste, and don’t be afraid experiment , adding something different each time and new ingredients. Are we ready?

6 recipes for squash caviar with vinegar

Recipe No. 1, squash caviar with carrots, tomatoes and bell peppers

What is needed to prepare the dish?

Zucchini – 1 kilogram
Carrots – 250 grams
Bell pepper – 250 grams
Onions – 2-3 pieces
Garlic – 2-3 cloves
Tomatoes – 300 grams
Sugar - 1 teaspoon
Salt and ground pepper - to taste
Sunflower oil – half a glass
Vinegar – 1 tablespoon

Preparing the product at home

Carefully cut the washed and peeled vegetables into slices and then grind them in a meat grinder. Chop the onion and lightly fry in a cauldron.

Step 1. Fry the onions

Place all the ground vegetables here and simmer, stirring with a spoon, until the moisture has evaporated. Salt, sugar, pepper, add chopped garlic.

Step 2. Chop the garlic

After mixing everything, simmer for about 20 minutes. Add vinegar, mix well with the mixture and put into jars that have been sterilized in advance. Such preservation does not require pasteurization.

Step 3. Roll up the jars with lids

Having rolled up the lids, put the jars upside down, cover them with something warm, and so on until it cools down.

Recipe No. 2, with onions and herbs

Zucchini – 1 kilogram
Onion – 1 pc.
Vinegar - 10 ml
Salt and sugar - to taste (15 g each)
Garlic – 4-5 cloves
Ground pepper - to taste
Parsley and dill - to taste
Sunflower oil – 1 cup

Cooking a delicious meal

If the zucchini is young, you don’t have to peel it, but after washing it, cut it thinly into circles and fry it in sunflower oil (having it heated beforehand). In the same way, fry the finely chopped onion, then the greens (lightly). Add salt to the garlic to grind them together - you get a kind of paste. Then grind all the vegetables in a meat grinder and add salt and garlic, sugar, pepper, water and vinegar.

Having mixed everything, put the mixture into jars and sterilize. An hour and 15 minutes will go for half-liter jars, and an hour and a half for liter jars. Screw on the lids and cover warm.

Recipe No. 3, squash caviar with bell pepper

What is needed for cooking?

Zucchini – 2.5 kilograms
Onion – 500 grams
Bell pepper – 2-3 pcs.
Carrots – 500 grams
Garlic – 3-4 cloves
Tomatoes – 500 grams
Vinegar – 1 tablespoon
Salt – 1 tablespoon
Sugar – 1.5 tablespoon
Sunflower oil - glass
Peppercorns - 5-7 pieces

Doing the workpiece correctly

Of all the vegetables, only grate three carrots and chop the onion finely. And the rest goes through a meat grinder.

Fry the carrots and onions in oil, then add all the grated vegetables to them. Then add spices, salt, sugar, and simmer the mixture over low heat. It will take at least two hours to cook. Don't forget to stir regularly, otherwise the caviar will burn. At the very end, about 10 minutes before it’s ready, add the peppercorns, add vinegar before closing the jars, stir and boil. Let's transfer the caviar into jars and sterilize them as usual.

Recipe No. 4 squash caviar with herbs

Products for procurement

Zucchini – 2 pieces
Onions – 1-2 pieces
Carrots – 100 grams
Garlic – 2-3 cloves
Dill and parsley - 1 bunch each
Khmeli-suneli - to taste
Vinegar – 1 teaspoon
Spices (ground red pepper, paprika) - to taste
Salt - to taste
Sunflower oil – half a glass

Small cooking instructions

Place finely chopped onion and grated carrots into hot oil. Let them fry. Cut the zucchini into small cubes, add a little salt - the juice should come out.

After squeezing the zucchini a little later, we add them to the onions and carrots. Simmer, stirring constantly. Half an hour before it’s ready, chop the greens finely, put the spices and chopped garlic in a cauldron. Stir and simmer for another 30 minutes. At the very end, add vinegar, mix everything and roll up as we always do. If you are going to eat this right away, you can add walnuts.

Recipe No. 5, squash caviar with eggplant and other vegetables

Ingredients for cooking

Zucchini – 500 grams
Eggplant 300 grams
Carrots – 1 piece
Onion – 300 grams
Bell pepper – 2 pieces
Garlic – 5 cloves
Tomatoes – 300 grams
Salt and pepper - to taste
Vinegar – 1 teaspoon
Sunflower oil – 0.5 cup

Let's prepare the recipe according to the recipe!

We wash all the vegetables, peel them - from the husks, seeds and stalks. First, let's mince zucchini, eggplant and bell pepper.

Then finely chop the onion and heat the vessel in which everything will be cooked. Pour oil here and fry the onion until golden brown, then add the carrots minced in a meat grinder. When everything is ready, put all the ground vegetables in a bowl and, bringing to a boil, simmer for an hour. At the end, about 10 minutes before turning off, add crushed garlic, minced tomatoes in a meat grinder, add salt and pepper to taste and pour in vinegar. Pour the caviar into jars and seal, covering with a warm blanket for 5-6 hours.

Recipe No. 6, squash caviar with mayonnaise

What is included in the preparation?

Zucchini – 6 pieces
Onion – 1 kilogram
Tomato paste – 350 grams
Mayonnaise – 250 grams
Sugar – 200 grams
Vinegar – 200 ml
Garlic - 2 heads
Salt - 3 tablespoons
Ground black pepper – 1 teaspoon

Prepare delicious preparations wisely!

I’ll say right away that the recipe is for risky experimenters, so first make a small portion for testing, and for those who are in good health! Grind all the vegetables in a meat grinder and pour the mixture into a cauldron. Here we will add vinegar with sugar, oil, tomato paste and salt. Mix everything and cook for two and a half hours until reduced. The main thing is not to let it burn, so stir the mixture often. Half an hour before it’s ready, add crushed garlic, mayonnaise, pepper, mix and pack into sterilized jars. Roll up the lids.

5 best recipes for squash caviar without vinegar for the winter!

Recipe No. 1, squash caviar with celery root

Ingredients for cooking

Zucchini - kilogram
Carrots – 1 piece
Onion – 1 piece
Celery – 50 grams
Tomatoes – 500 grams
Spices and salt with sugar - to taste
Sunflower oil - half a glass

We preserve the preparation for the winter with love!

After cutting the zucchini into slices, place them in hot sunflower oil. After cooling, grind in a meat grinder. Then finely chop the onion, carrot and celery root. Fry each ingredient separately. Grind the tomatoes, add the mixture to the ground zucchini, mixed with the rest of the ingredients.

Mix and add sugar, salt, spices, simmer over low heat, stirring. When all the moisture has evaporated, put it hot in sterilized jars, and then sterilize half-liter jars for half an hour, and sterilize liter jars ten minutes longer. Screw on the lids.

Recipe No. 2, squash caviar with tomato sauce

Products needed for cooking

Zucchini - 3 kilograms
Onions – 3-4 pieces
Tomato paste - 300 grams
Garlic – 4-5 cloves
Salt – 1-1.5 tablespoons
Ground black pepper - to taste

Putting winter preparations to good use

After cutting the zucchini and onions, fry them, but each separately.

Then, after grinding it all in a meat grinder, add salt and pepper, add finely chopped garlic and tomato paste. Bring to a boil and place hot in sterilized jars, covering with lids. Then we put the jars in a pan with hot water and sterilize them. Liter jars are sterilized for an hour and a half, and only then rolled up. It would be nice to cover them with something warm, and let them sit until the morning, and only then send them to the shelves.

Recipe No. 3, squash caviar with carrots

What do you need to prepare the dish?

Zucchini – 1 kilogram
Carrots – 300 grams
Hot pepper – 1 piece
Garlic – 4 cloves
Onions – 2 pieces
Sunflower oil - 8 tablespoons
Salt - to taste

Cooking a dish with a detailed description

Wash all vegetables thoroughly. Peel the onion, garlic, pepper and carrots.

Finely chop the zucchini - first lengthwise, then into cubes. Carrots are cut into circles. Garlic and onion are finely chopped. Grind the hot pepper separately. Mix all the vegetables, put them in a frying pan, add salt and add oil, then water (literally a little bit). Simmer for half an hour until the vegetables are soft. Then pass the mixture through a sieve and place it in a frying pan. Let the mixture simmer for another five minutes, remembering to stir. All we have to do is package the caviar in sterilized jars and, covering them with lids, sterilize them for half an hour. And only then tighten the caps with a key.

Recipe No. 4, squash caviar with apples, carrots, peppers and tomatoes

Ingredients for cooking

Zucchini – 1.5 kilograms
Tomatoes – 1.5 kilograms
Carrots – 1 kilogram
Onion – 0.5 kilograms
Garlic – 1 head
Sweet pepper – 3 pieces
Apples – 1-2 pieces
Hot pepper – half a pod
Onions and sugar - to taste
Sunflower oil

How to make a dish for the winter correctly?

Having washed and cleaned all the ingredients, cut them randomly and grind them in a meat grinder. Then, combining everything together in a bowl and adding half a glass of oil, let it cook. The process will last 2-3 hours until the caviar acquires a specific thickness. Season the caviar with salt and sugar (to taste), put it in sterile jars and immediately seal it. This preservation can be kept in any dark and cool place.

Recipe No. 5, squash caviar with mushrooms

Required Products

Zucchini – 1 kilogram
Mushrooms – 400 grams
Tomatoes – 4-5 pieces
Onions - 2-3 pieces
Garlic – 1 head
Carrots – 1 piece
Dill - bunch
Bell pepper – 2 pieces
Tomato paste – 1 tablespoon
Lemon juice – 1 tablespoon
Sugar and salt - to taste
Ground red and black pepper - to taste
Sunflower oil

Preserving squash caviar correctly!

Let's wash all the vegetables. Grate the zucchini, pepper and carrots on a coarse grater. Cut the onion into half rings. And remove the skin from the tomato (pouring boiling water over it first) and throw it into a blender or through a meat grinder. Mushrooms are cut into cubes or strips. Heat the oil and fry the champignons until browned. Having removed them from the frying pan, put them here, adding oil, onion and fry for 3 minutes, put the carrots here, continuing to fry for a quarter of an hour. Add the zucchini here and simmer for another quarter of an hour over low heat. add peppers and tomatoes, and simmer for the same amount until the mass becomes homogeneous. Add mushrooms and tomato paste halfway through cooking. Salt all this to taste, add sugar and pepper, then add chopped dill, hot pepper, garlic and add lemon juice. Mix everything, boil and put into sterilized jars and roll up the lids. If you are afraid that it won’t last until winter, drop a little vinegar into the mixture about five minutes before it’s ready.

Zucchini can be found in almost every vegetable shop or in the corresponding section of the grocery supermarket almost all year round. The popular vegetable is rich in vitamins and minerals that have a beneficial effect on the functioning of the digestive system and helps strengthen the immune system.

Zucchini caviar is a favorite delicacy for many generations, familiar to everyone since childhood. Pleasant soft taste, delicate texture and richness in nutrients made this dish exceptionally tasty and nutritious.

How to prepare squash caviar for the table

It’s very easy to get a fragrant and tasty side dish for your everyday dinner. Take a few more vegetables to accompany the zucchini and no one will be able to pass up such a delicacy.

Caviar from zucchini, sweet pepper and garlic

Wash and chop 2 onions and carrots. Onions - in cubes, carrots - in medium rings. Place the resulting mixture in a heated frying pan, into which you have previously poured oil. When the mixture is slightly browned, add 3 diced zucchini. Let the vegetables simmer a little until the zucchini releases its juice. Now it's time for sweet peppers and tomatoes. Place the tomato and pepper cut into cubes (1 piece each) into the frying pan. Simmer for another 10 minutes, stirring the vegetable mixture periodically. After that, season the mixture with turmeric, salt and ground pepper, and after another 5 minutes – with chopped garlic (3-4 cloves). Sprinkle the composition with dill and after 2-3 minutes turn off the stove.

Squash caviar with added eggplant

6-7 small onions, remove dirt and peel, cut into rings. Add oil (sunflower or olive) to the pan, heat it and place the prepared onion. Next, chop 1 large carrot into cubes. As soon as the onion is browned, add carrots to it. Cut the eggplant and zucchini (1 piece each) into medium-sized cubes. Add these vegetables to the onions and carrots (when the latter becomes soft). Mix the resulting composition well and wait until the vegetables release their juice and begin to stew. Next, salt and pepper, add 2 bay leaves and a little curry. Now prepare the tomato - finely chop 1 large vegetable. Add it to the mixture in a frying pan, mix everything and simmer for 15-20 minutes. When serving, garnish the dish with a sprig of herbs.

How to prepare squash caviar for the winter

Classic squash caviar

Clean 3 kg of zucchini from dirt and prepare rings 1 cm thick. Sprinkle the vegetables with salt (no more than 1 tsp) and leave for 15 minutes. Remove excess juice. After the zucchini should be fried on both sides. Prepare onions and carrots (1 kg each). The first one is chopped into rings 1 mm thick, and the carrots are grated. Fry these vegetables too. Next, mix them and turn them into a homogeneous mass (for example, by passing them through a meat grinder). Now place the composition in a container with a thick bottom and transfer it to the stove. Add tomato paste (50 g), sugar (20 g), salt (30 g) and citric acid (10 g) to the vegetables in the pan. Bring the composition to a boil over low heat and simmer for 15 minutes. The caviar is ready to be placed in jars.

Squash caviar in a slow cooker

Chop 250 g of onion and 3 cloves of garlic as finely as possible. Add a little oil and previously chopped vegetables to the multicooker bowl and set the “Baking” mode, time 5 minutes. Pour boiling water over 350 g of tomatoes and remove the peel and seeds. Pass the pulp through a sieve. Add to it 5 g of salt and sugar, as well as spices - 5 g of curry, nutmeg, a mixture of peppers, ground coriander. Send the resulting mass to the multicooker. Go to 5 min. to the “Quenching” mode. Finely chop 750 g of zucchini, 350 g of carrots, 250 g of bell pepper and also add them to the multicooker bowl. Now turn on the device for 75 minutes, while activating the “Extinguishing” function. After the allotted time, the composition is ready for rolling.

Hello, dear friends! I hope you had an incredibly large harvest this year and you no longer know what else you can prepare from them for the winter. In this case, I would like to recommend that you make the most delicious squash caviar, the recipes for which I will provide you with today.

Like all similar vegetable preparations, it can be eaten immediately or left for the winter. For me it just goes crazy fast. Mine even just spread it on bread and eat it. Just give them free rein, and they will gobble it up with spoons from the jar on both cheeks.

I do it differently. Sometimes I bring it to the consistency of puree, and sometimes I want it in small pieces. That’s why I’ll show you the recipes in several variations.

In general, from this vegetable you can prepare simply a huge amount of pickles for the whole year. For example, canned or simply. They even make jam. Well, there’s nothing to say about caviar. So, let's just start looking at the recipes and preparing it.

The first recipe, in my opinion, is the most delicious and very easy to prepare. The caviar is not pureed, but in small pieces. For me, such blanks fly away very quickly. I definitely recommend trying it.

Ingredients:

Zucchini - 3 kg
Onions - 0.5 kg
Vegetable oil - 150 ml
Tomato paste - 150 gr
Mayonnaise - 200 grams
Sugar - 0.5 cups
Salt - 2 tbsp. spoons
Ground black pepper - 0.5 teaspoon
Vinegar 9% - 2 tablespoons

Preparation:

1. Wash the zucchini and remove the skin and seeds (if you have a young vegetable, this is not necessary). Grate it. Peel the onion and chop finely.

You can also pass everything through a meat grinder or blender.

2. Then place the vegetables in a saucepan, stir and place over medium heat. Simmer for 1 hour, remembering to stir. During this time, almost all the liquid released by the zucchini should boil away.

3. Then put mayonnaise, tomato paste, vegetable oil, salt, sugar and pepper there. Mix everything and put on low heat for another half an hour, stirring constantly. The bite should be added 2 minutes before the end of stewing.

4. Next, remove from heat and pour into pre-sterilized jars (from the ingredients presented, 2.5 liters of the finished product is obtained). Screw on the lids and turn them over. Wrap in a warm towel or blanket and leave until completely cool. This is about a day. Then you can put it away in the pantry. Such preparations can also be stored at room temperature.

Step-by-step recipe for delicious squash caviar for the winter, just like in the store

Using this method, it turns out to be very tender, incredibly tasty and no worse than store-bought. But what am I talking about, homemade always turns out better, not worse. Try cooking this way, you will like it. From the proposed amount of ingredients, a little less than 3 liters is obtained.

Ingredients:

Zucchini - 2 k
Carrots – 1 kg
Onions – 1 kg
Tomato paste – 150 gr
Sugar - 100 gr
Salt - 60 g
Vegetable oil - 200 gr
Vinegar – 9% – 50 ml
Garlic, pepper spices - to taste

Preparation:

1. Peel the zucchini, even if it is young. This will make it even more tender. Cut it into medium pieces. Peel the onions and carrots and also cut them into medium cubes.

2. Take a cauldron or pan with thick walls to use. Put it on fire. Pour vegetable oil into it, add sugar and salt. Stir, bring to a boil with the lid closed and simmer for another 10 minutes.

3. Then add the zucchini, stir and simmer for 10 minutes. After this, add the onion, stir and simmer until all the vegetables are soft. This is approximately 30 minutes.

Don't forget to stir periodically.

4. When the vegetables become soft, add tomato paste, stir and simmer for 10 minutes without a lid. Then add vinegar, bring to a boil and turn off the heat. Leave to stand for 10 minutes.

If you have vinegar essence, then just add 1 teaspoon.

5. While the caviar is stewing, sterilize the jars in any way convenient for you. For example, I do this in the microwave. I pour about 1.5 cm of water into each jar and leave it there for 5-15 minutes at full power. It depends on the size of the jar. Then I take it out, pour out the water and set it on a clean towel to dry. I boil the lids on the fire for 5 minutes after the water boils.

6. Bring the prepared vegetables to a puree using a blender or meat grinder. Then bring to a boil and cook for 3 minutes. Preferably with the lid closed.

7. Place the finished product into jars, close the lids and turn over. Wrap in a towel and leave until completely cool, then put away in storage.

The best recipe for squash caviar according to GOST USSR (from childhood)

Well, we’ve come to the recipe for that same Soviet caviar from childhood. Remember that mushroom flavor? Simply incredibly delicious. And the cooking method is different from the usual. In general, I recommend trying it!

Ingredients:

Zucchini (you can take squash or zucchini) – 4.5 kg
Carrots – 300 gr
Onion – 240 gr
Tomato paste – 270 gr
Salt – 45 g
Sugar – 25 g
Ground black pepper – 1.5 g
Ground allspice – 1.5 g
White roots (parsnips 50%, parsley 25%, celery 25%) – 75 g
Fresh herbs (parsley, dill, celery) – 15 g
Vegetable oil – 315 g (340 ml)

Preparation:

1. Wash and dry the zucchini. Cut them into round pieces, approximately 1.5-2 cm. Pour oil into a frying pan and fry them on both sides. Transfer to a deep dish.

2. Peel the remaining vegetables and roots, cut into large pieces (cut the onion into rings). Fry alternately in a frying pan and add to the zucchini.

3. Then grind everything into a puree mass. I prefer to use an immersion blender for this, but you can also use a meat grinder or a stand blender. Transfer the mixture to a saucepan, add salt, sugar, black and allspice. Also add tomato paste and chopped fresh herbs, mix everything. Place on the fire and bring to a boil.

4. Next, put everything into dry and clean jars and cover with lids. Take a pan, put a cotton napkin in it and place the jars. Pour water up to the shoulders, turn on the heat and sterilize for 75 minutes per 0.5 liter jar. If the jar is 1 liter - then 100 minutes.

5. Carefully remove from the pan, turn over and leave for a day. Then put it away in your storage.

Video on how to cook delicious squash caviar in a slow cooker

I try not to bypass or ignore my entire audience. Therefore, for multicooker lovers, I have an individual video recipe, found on YouTube. So watch, enjoy the author’s pleasant voice and take note of this method.

Ingredients:

Zucchini - 1.5 kg
Carrots – 150 gr
Onions – 150 gr
Tomato paste – 150 ml
Vegetable oil - 100 ml
Sugar - 2 tbsp.
Salt - 1.5 tbsp.
Ground allspice - 0.5 tsp.
Vinegar 9% – 70 ml

As you can see, it is very easy to cook in a slow cooker. The method itself is unpretentious. It is very convenient to have this unit at your dacha.

Zucchini caviar for the winter with mayonnaise and tomato paste without frying

Try this amazing recipe too. Thanks to mayonnaise, it acquires some kind of creamy taste and turns out very tender. The preparation of such preparations is very inexpensive. And at the same time everything is done quickly and easily.

Ingredients:

Peeled zucchini - 1.5 kg
Carrots - 3 pcs.
Peeled onion - 0.25 g
Tomato paste – 125 gr
Mayonnaise – 125 gr
Vegetable oil – 75 g
Sugar - 2 tbsp. spoons
Salt - 1 tbsp. spoon
bay leaf - 1 piece
Ground hot pepper - 1/4 teaspoon

Preparation:

1. Cut the vegetables into convenient pieces so that they can be passed through a meat grinder. Then add vegetable oil, tomato paste and mayonnaise to the chopped vegetables. Place everything in a saucepan and bring to a boil. Turn the heat to medium and simmer covered for 1 hour, stirring occasionally.

During this time, the caviar will acquire its orange color.

2. After an hour, add salt, sugar, pepper and bay leaf. Mix well and simmer for another 1 hour. Then, using an immersion blender, puree it (take out the bay leaf). Place on the heat again, bring to a boil and cook for another 5 minutes.

Recipe for preparing squash caviar through a meat grinder (simple and tasty)

Some housewives believe that it is better to make our appetizer through a meat grinder. Because vegetables chopped in a blender only spoil the taste. My dears, everything is not for everybody. Simply prepared caviar in this way will not turn out to be a puree-like mass, but with small pieces of vegetables.

Ingredients:

Zucchini (young) – 1 kg
Carrots – 200 gr
Bell pepper – 300 gr
Onion - 200 gr
Tomato paste - 2 tbsp.
Hot ground pepper - 0.5 tsp.
Vegetable oil – 50 ml
Salt - 1 tbsp.

Preparation:

1. First, wash and peel the vegetables. Remove the seeds from the peppers. Cut clean zucchini and onions into pieces and grind through a meat grinder. Place in a sieve to drain excess juice.

2. Grind carrots and peppers through a meat grinder and place in a deep bowl.

3. Place all vegetables in one bowl. Add tomato paste, salt and ground pepper. Mix everything evenly.

4. Heat a frying pan, pour vegetable oil into it and add the vegetable mixture. Fry for 10 minutes, stirring until the moisture has evaporated. Then cover with a lid, reduce the heat slightly and simmer for another 15 minutes.

5. This caviar can be eaten immediately. If you want to put it in a jar for the winter, then add 9% vinegar - 2/3 tablespoon. Place in a jar and screw on the lid, turn over, wrap and leave until cool. Then put it in a cool place. For rolling, the amount of ingredients can be increased, but at the same time maintain the ratio of products.

A simple recipe for caviar from zucchini and eggplant for the winter

And, of course, I couldn’t ignore this wonderful way of preparing caviar from assorted vegetables. And for convenience and clarity, I have selected a very detailed video.

Ingredients:

Eggplants – 1.5 kg
Zucchini 0.5-1 kg
Vegetable oil – 250 ml
Tomatoes – 600 gr
Garlic - 3 heads
Hot pepper - 2 pods
Sweet pepper - 5 pcs
Salt - 3 tbsp. spoons
Apple cider vinegar 6% – 20 ml
Sugar - 3 tbsp. spoons

I also always roll up a few jars for myself for the winter using just this recipe. You can't imagine how delicious it is. It should be stored in a cool, dark place.

Well that's all for today. I want to hope that my options will certainly be useful to you and that your loved ones will be happy with the prepared caviar.

Have a good harvest and bon appetit!

Caviar made from zucchini is prepared for the winter by many housewives, despite the labor-intensive nature of the entire process. After all, few people refuse this snack, since almost everyone likes it and devours it much faster than other canned food.

Everyone's favorite classic caviar recipe, the taste of which is familiar to everyone since childhood, has been improved. And after that such culinary masterpieces appeared, such as recipes for caviar with finger-licking mayonnaise, with tomatoes and similar in taste to store-bought. We also learned how to cook it in a slow cooker.

Ingredients:

Young zucchini – 3 kg
onions - 0.5 kg
carrots - 250 gr
tomato paste – 250 gr
vegetable oil - 100 ml
mayonnaise - 250 gr
sugar - 1/2 cup
garlic - 1 head
bay leaf - 1 pc.
salt - 2 tbsp. spoons
ground black pepper - 1/2 teaspoon.

Cooking method:

We prepare all the necessary ingredients and start cooking. Peel the onion, cut into small cubes and place in a saucepan.

We wash the carrots in water, peel them, grate them on a coarse grater and put them in a saucepan with the onions.

Wash the zucchini, remove all the seeds and cut it, if it is young, together with the skin into small slices. Add it to the rest of the vegetables and mix.

After 1 hour, also add sugar, salt, pepper and bay leaf. We continue to cook for another hour, where at the very end of cooking we do not forget to remove the bay leaf.

In the meantime, while the squash caviar is cooking, we need to sterilize the jars and lids. To do this, wash them with soda and let them dry completely and put them in the oven at a temperature of 150 degrees for 5 minutes. Or microwave for 3-4 minutes at full power.

10 minutes before the end of cooking, add chopped garlic to the vegetable mixture.

Pour the finished caviar into hot jars, grease the neck with cotton wool soaked in vodka and screw on the lids.

Turn the jars upside down and cover with a warm blanket until completely cool. This preparation can be stored at room temperature.

How to prepare squash caviar for the winter just like in the store

Ingredients:

Zucchini - 1 piece
onion - 1 piece
carrots - 1 pc.
tomato paste - 1-2 tablespoons
garlic - 1 clove
vegetable oil - 3 tbsp. l
bay leaf - 1 pc.
salt - to taste.

Cooking method:

First of all, peel the onion, cut it into small squares and lightly fry in a frying pan in vegetable oil.

Wash the carrots, peel and grate on a fine grater. Transfer it to the onion in a frying pan, add a little water, about half a glass, cover with a lid and simmer over low heat for 5-7 minutes. At the same time, do not forget to stir periodically.

Next, clean the zucchini and remove the seeds. Grate it and put it in for frying. Add salt to taste and simmer, stirring, over low heat for 25-30 minutes. Approximately in the middle of stewing, add a little water (100 milliliters) so that at the end of stewing the squash caviar there is some water present.

About five minutes before readiness, add tomato paste.

If you want the caviar to be more acidic, then add two tablespoons of tomato paste. And if you put one spoon, you get caviar that looks more like store-bought caviar.

Stir and simmer for another 5 minutes, then turn off the stove and add bay leaf and finely chopped garlic. Let it brew for five minutes.

And turn the resulting caviar into puree using a blender. Now, while the caviar is still hot, transfer it into sterilized hot jars and roll up the lids, also previously sterilized. Turn the jars over, cover with a warm blanket and leave until completely cool.

Classic recipe for squash caviar - recipe with step-by-step photos (like in childhood)

Ingredients:

Zucchini - 3 kg
onions - 600 rub.
sunflower oil - 100 ml
tomato paste – 250 gr
sugar - 1/2 cup
garlic - 2 heads
salt and pepper - to taste.

Cooking method:

First of all, wash, peel and grind the zucchini through a meat grinder. We do the same with onions.

Then combine these two ingredients in a deep saucepan, add butter and sugar there. Cook over low heat for 1.5 hours, stirring occasionally.

After this time, add tomato paste, add salt, pepper and add garlic squeezed through a press and cook for another 30 minutes.

In the meantime, we will thoroughly wash the jars and sterilize them in the microwave, at full power for 5 minutes. And pour boiling water over the lids.

Place the finished squash caviar into hot jars, roll up the lids, turn them upside down and wrap them in a warm blanket. The preparation for the winter is ready!

A simple recipe for winter squash caviar in a slow cooker

Ingredients:

Zucchini - 1.5 kg
carrots - 2 pcs.
onions - 2 pcs
bell pepper - 2 pcs
chili pepper - 1 piece (to taste)
sugar - 1 teaspoon
tomato paste - 2 tbsp. spoons
garlic - 3 cloves
vegetable oil - 3 tbsp. l
salt - 2 tbsp. l.

Cooking method:

After we have prepared all the necessary products, the first thing we do is peel the onion and cut it into small squares. Pour vegetable oil into the multicooker bowl, transfer the chopped onion into it and set it to the “Baking” mode for 40 minutes.

Then wash and peel the carrots and grate them on a coarse grater. Then we lower it into the slow cooker with the onions.

After 20 minutes, put the bell pepper cut into small pieces and peeled zucchini, cut into small cubes, salt, sugar and, if desired, chili pepper into the multicooker. After the readiness signal sounds, you need to turn on the multicooker for another 1 hour in the “Stew” mode.

20 minutes before the end, add tomato paste to the vegetables, mix thoroughly and continue cooking. After the sound signal indicates the end of stewing, transfer the vegetable mixture to a blender and grind into puree.

The squash caviar is ready, transfer it hot into sterilized jars and screw on with tight lids. Turn over, cover with a warm blanket and leave until completely cool.

Delicious squash caviar with tomatoes (video)

Bon appetit!!!