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Zucchini caviar for the winter - the best recipes. Zucchini caviar for the winter How to make caviar from zucchini for the winter

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.

While 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 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:

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

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

Pass the onion with zucchini through a meat grinder, but you can also chop them in a blender.
We shift the resulting mixture into a deep basin and simmer at a minimum boil for an hour.
Then pour in vegetable oil, mix well and simmer for another hour.
Then add all the remaining ingredients - granulated sugar, salt, mayonnaise and tomato paste.
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:

It is necessary to prepare vegetables - cut zucchini and onion into cubes, grate carrots.
Pour oil into the bowl of the multicooker and put the zucchini. Fry them until transparent. Then transfer to a separate bowl.

Delicious zucchini caviar is considered one of the most famous dishes in the post-Soviet countries. Many Russian emigrants living today in America, Germany and many other countries are trying to find it on sale, but isn't this the best proof of the incredible popularity of this simple treat?
It's not just about taste though. Zucchini caviar is incredibly useful. It has long been known that it is recommended for use in the diet of young children and the elderly, as well as those who have problems with the digestive tract. And for patients with hepatitis, this is generally a real salvation. In many ways, the benefits to the body are assigned to the main ingredient - the power of zucchini, known as an excellent cleanser, as a low-calorie product, as a vegetable that provides the body with most important vitamins and minerals. And complement the "bouquet" useful properties caviar carrots and onions. As a result, a simple recipe that even a beginner can handle becomes not only a favorite delicacy, but also a real drug.

However, there is also a problem. Today you can find a lot of recipes for zucchini caviar. But in most cases, the workpiece prepared according to these recipes, then no one really wants to eat. How to achieve that very real taste that many of us remember from childhood? Having tried many recipes, I found exactly the one that is the most delicious, and now it is my favorite (of course, on a par with zucchini caviar as in the store). The recipe is quite simple, suitable for adherents of PP and for those who follow the figure. Such caviar can be given to children (from 2 years old). Of the products of unknown origin, only tomato paste is in the recipe, but you can also cook it at home if you wish. But what a delicious caviar! Also, many store options can not be compared with it! Very tender, fragrant, with a slight sourness, sweet notes and a slight smell of garlic. This vegetable delicacy is a must try! In addition, all the products used are very affordable, and cooking does not require special skills. It is better to prepare caviar from zucchini for the winter in August-September, when zucchini on the market are unpaved, natural, the most delicious and healthy. And at this time you can cook the most delicious eggplant caviar, I advise you to watch the recipe.

Ingredients:

1 kg of zucchini;
300 g carrots;
500 g of onion;
30 g of garlic;
3 tbsp without a slide of tomato paste;
1-1.5 tsp salt;
0.5 tsp black ground pepper;
0.5 tbsp Sahara;
150 ml of odorless vegetable oil;
20 g of young dill.

What is good about this recipe and is it as tasty as in the photo? Yes, it comes out very tasty and quite simple. All vegetables are fried separately until half cooked in vegetable oil. Everyone has their own cooking time, and thanks to this cooking method, we feel each vegetable and our task is to cook it a little bit. The onion should be crispy, and the carrots and zucchini should be soft, but not falling apart. Salt and pepper are added at the end of cooking, they can be adjusted to your taste. This also applies to tomato paste, because manufacturers are different and each has its own concentration of tomatoes. And yet - the recipe does not use vinegar to preserve the product, which gives the caviar not all a pleasant sour taste.

How to cook the most delicious zucchini caviar for the winter, a step by step recipe

If you want to roll caviar from zucchini for the winter in jars, then the first step is to thoroughly wash the containers. It is advisable to use baking soda for this, and not the usual dishwashing detergents. Soda is safer and kills germs better. While a variety of gels, although they give creaking cleanliness, they do not guarantee complete disinfection. In addition, rinse the dishes after using chemicals for at least 20-30 minutes. Do any of us do this?
Then we sterilize the jars, it is written in more detail. Sterilized jars should be hot when you fill them with caviar (step by step photo 17).

1. For convenience, first prepare all the vegetables. Peel the carrots, wash them and grate them on a coarse grater.

2. Cut the zucchini. In principle, the size of the cubes does not really matter, anyway, in the future we will grind everything. Zucchini should be chosen young, with a fresh green skin. If the fruits are overripe, they must be peeled and hard seeds cut out.

3. We also cut the onion coarsely. Pour a third of the total amount of oil into the pan, heat it up and spread the onion.

4. Fry over medium-high heat until half cooked, we will not fry it strongly. The onion should turn brown and golden, but remain crispy.

5. We shift the onion into a deep saucepan, in which we will cook zucchini caviar.

It is advisable to take a pan with a thick bottom, stainless steel or non-stick coating. An enamel pot for cooking caviar is not suitable, as the vegetables in it can burn.

6. Add oil to the same pan (another 1/3) and spread the grated carrots. We will not overdo it either, just bring it to softness.

7. We also move the carrots to the pan.

8. Now we send the zucchini to the pan with the remaining vegetable oil. Also fry until soft.

9. Add it to the rest of the vegetables.

10. Puree the resulting mixture. Due to the fact that all the vegetables are fried until half cooked, the mass is not puree, but with small pieces.

11. Add tomato paste.

12. Salt and pepper.

13. Homemade caviar turned out to be thick and can easily burn, so add 1-1.5 cups of boiled water to it.

14. Now it turned out exactly the consistency that was needed.

15. Add greens and finely chopped garlic to the mixture.

16. Turn on a very slow fire and boil the caviar for about 10-15 minutes, covering the pan with a lid.

17. A delicious snack is ready. It can be eaten immediately hot, but it tastes better cold. And you can roll up squash caviar for the winter in jars. To do this, we put hot caviar with a ladle into a hot sterilized jar (so that the glass does not crack).

18. Zucchini caviar for the winter must be sterilized in jars. Many housewives, for some reason, are afraid of this item. In fact, there is nothing complicated in this.
You will need a large saucepan. We put a towel at the bottom, put jars with blanks on top, cover them with lids (it also doesn’t hurt to process them, at least just immerse them in boiling water for a couple of minutes), pour water over the “shoulders”.

19. Lightly cover the jars with lids (without twisting) and turn on a small fire. It is necessary to sterilize half-liter jars with a slight boil for 40-50 minutes, having a volume of 750 ml - 60-70 minutes, and liter jars - 90 minutes. Time is counted from boiling. As the water evaporates, you can add boiling water.

20. It remains only to roll up the jars, turn them upside down, wrap them well in a blanket and leave for a day.

21. Squash caviar ready at home. We put it away for storage in a closet or cellar. When it stands, the taste will become more intense, but at the same time more tender. It will be possible to eat simply with bread, and add to any side dish. And if you make a sandwich with butter, the real delicacy will turn out.
Bon appetit, successful harvesting and gentle winter!

One of the most popular snacks prepared for future use is zucchini caviar. Many families know how to make zucchini caviar for the winter. With its help, you can diversify the side dish, make sandwiches. The variety of recipes allows you to choose a snack for every taste: spicy or tender, as before, in childhood, or as from the store today. We have collected 7 of the best recipes. Whichever one you choose, the result is guaranteed to be successful.

Zucchini caviar "Taste of childhood" (classic recipe)

Zucchini caviar, as in childhood

Ingredients:

zucchini - 3 kg;
onion - 1 kg;
carrots - 1 kg;
garlic - 1.5 heads;
salt - 2 tablespoons;
granulated sugar - 2 tablespoons;
table vinegar (9%) - 2 tablespoons;
tomato paste - 4 tablespoons;
dill (fresh) - half a bunch;
parsley (fresh) - half a bunch;
ground black pepper - half a teaspoon;
vegetable oil - 0.25-0.3 l.

Cooking process:

Wash, peel and seeds, cut the zucchini into half rings 1.5 centimeters thick. If the zucchini is young (up to 20 cm), they can not be peeled, but cut into washers.
Grate the peeled carrots, chop the garlic, chop the onion as you like, but not too large.
IN in large numbers oil on both sides, fry the zucchini.
In another pan, sauté the onion and carrot.
Grind zucchini and onions with carrots separately in a blender and only then combine.
Grind the greens with a blender, put to the vegetables.
Boil them over low heat for 40 minutes. Don't forget to stir otherwise it will burn.
Add the rest of the ingredients listed in the classic recipe, stir and cook for another 10 minutes.
Arrange in jars that should be sterilized while cooking vegetables. Cover with lids sterilized in boiling water.
Put the jars in a pot of water and sterilize the jars for 15 minutes if they are half a liter or 20 minutes if they are larger. Line the bottom of the pot with a cloth to prevent the jars from cracking.
Roll up or screw on the lids. The appetizer should cool down under a warm blanket or an old down jacket.

Zucchini caviar, if made according to classic recipe, will surely remind many of the taste of the snack they ate as a child. Today's children also like it, despite the slightly spicy taste. But they will like the Lick Your Fingers caviar no less, which turns out to be even more tender.

Zucchini caviar "Lick your fingers"

Zucchini caviar without vinegar

Ingredients:

zucchini - 1.5 kg;
carrots - 0.75 kg;
onion - 0.5 kg;
vegetable oil - 0.2 l;
tomato paste - 0.2 l;
sugar - 100 g;
salt - 30 g;
water - 100 ml.

Cooking process:

Washed and peeled vegetables, except for carrots, cut. Grate the carrots.
Boil vegetables by adding water to them for 40 minutes after boiling. Remember to stir often to avoid burning.
Puree with a blender.
Mix the puree with the rest of the products, boil everything together for a quarter of an hour.
Arranged in sterilized jars, corked and covered with a blanket, let cool.

When preparing this snack for the winter, acetic acid is not used, however, it is well stored. At the same time, her taste is rich and at the same time necessary - you will lick your fingers! If you do not know how to make caviar without vinegar - you are here.

dietary caviar

Dietary zucchini caviar

Ingredients:

zucchini - 1.5 kg;
carrots - 0.4 kg;
onion - one head;
tomatoes - 0.4 kg;
bell pepper - 0.4 kg;
table vinegar (9%) - 20 ml;
vegetable oil - 10 ml;
salt - 20 g.

Cooking method:

Cut all vegetables into small pieces. Clean the tomatoes before this by pouring boiling water over them.
Fry the onion until golden brown in a small skillet, using a minimum amount of oil.
Boil the remaining vegetables, except tomatoes, in salted water.
Puree all ingredients, including diced tomatoes.
Simmer for at least half an hour, pouring vinegar 5 minutes before readiness.
Lay out the jars (of course, clean, sterilized), close them with lids. It is better to store in the winter in the refrigerator or at a temperature not higher than 16 degrees.

Dietary caviar is prepared almost without oil and with a minimum content of vinegar, spices are also not used, but it still tastes great. But her calorie content is scanty, which will surely appeal to people who follow the figure. They should make this preparation for the winter.

Spicy zucchini caviar

Spicy zucchini caviar (zucchini adjika)

Ingredients:

zucchini - 3 kg;
carrots - 1.5 kg;
hot pepper - 2 pods;
sour apples - 1 kg;
onions - 1 kg,
tomato paste - a tablespoon.

Cooking process:

All vegetables, washed and peeled, cut into pieces and pass through a meat grinder. If you want the appetizer to be spicier, do not remove the seeds from the pepper.
Simmer vegetables for 10 minutes.
Turn the apples through a meat grinder, removing the core from them.
Put apples to vegetables, stew for another 10 minutes.
Add tomato paste, simmer for another 5 minutes and arrange in sterilized jars. Close the jars with metal lids - and that's it.

Spicy zucchini caviar is somewhat reminiscent of the taste homemade adjika. Energy value she has the minimum. Strengthens the immune system, improves metabolism, promotes weight loss. Make it for the winter at least once necessary!

With tomato paste and mayonnaise

Zucchini caviar with tomato paste and mayonnaise

Ingredients:

zucchini - 2 kg;
carrots - 200 g;
onions - 300;
mayonnaise (high-calorie) - 0.2 l;
vegetable oil - the third part of a glass;
tomato paste - 0.2 l;
table vinegar (9%) - one and a half tablespoons;
sugar - one and a half tablespoons;
salt - a tablespoon;
paprika - a teaspoon;
ground black pepper - half a teaspoon.

Cooking process:

In vegetable oil, fry finely chopped onions, grated carrots. Grind with a blender.
Grind the zucchini sliced \u200b\u200bwith a blender, meat grinder or food processor.
Stew zucchini and other vegetables together for 1.5 hours.
Add everything else, simmer for another half an hour.
Arranged in jars, sterilize them for a quarter of an hour.
Seal. It is not necessary to wrap.

This recipe is worth testing for those who are looking for something new. This caviar is stored well in winter even at room temperature.

Zucchini caviar "Spicy" (in a slow cooker)

Zucchini caviar in a slow cooker

Ingredients:

young zucchini - 750 g;
onion - 250 g;
carrots - 300 g;
bell pepper - 200 g;
tomato paste - 100 g;
sunflower oil (refined) - 50 ml;
garlic - 3 cloves;
sugar, salt, turmeric, nutmeg, ground coriander, black pepper - a teaspoon each.

Cooking process:

Crush the garlic, finely chop the onion and fry them in the multicooker bowl for 5 minutes.
Mix with tomato paste, spices, salt and sweeten, simmer for another 5 minutes.
Put finely chopped vegetables to fry and simmer for an hour and a half.
It remains to decompose into banks, cork, let cool under the covers.

The spicy taste of zucchini caviar according to this recipe is given by an abundance of spices. It is important that the preparation of this snack does not require grinding in a blender.

Zucchini caviar, like from a store

Ingredients:

zucchini (young) - 1.5 kg;
carrots - 0.4 kg;
onion - 0.5 kg;
tomato paste - 60 g;
wheat flour - 40 g;
parsley root - 1 pc.;
salt - 40 g;
sunflower oil - 100 ml.

Cooking process:

Cut the zucchini into thin washers, roll in a large amount of flour, fry and chop with a blender.
Fry chopped onions, carrots, mix with zucchini.
Mix everything and simmer for half an hour.
Arranged in jars, sterilize them for 20 minutes, cork.

The similarity with the store this caviar gives the presence of flour in the composition. For fun, try making it at home.

All recipes for zucchini caviar are good in their own way, it makes sense to make an appetizer for several of them in order to compare their taste in winter. Most importantly, do not forget to place stickers with the name of the blank on the banks so as not to get confused in the winter. By the way, you can also zucchini.

Elena Pronina

There are a lot of recipes for harvesting zucchini caviar for the winter. There are very simple ones, including only zucchini, onions, carrots and butter. These ingredients are present in almost all recipes. And then other ingredients are added to this base, tomatoes or tomato paste, garlic - for those who like spicy dishes, greens, roots. Of course, salt and pepper.

Differences are found only in the number of certain components. Somewhere they put more onions, somewhere carrots, or vice versa they reduce them. A different amount of vegetable oil is added, or even cooked with mayonnaise. Add vinegar, or cook without it, sterilize, or do without it.

The ingredients are fried, stewed, steamed. For this, dishes with a thick bottom are used, for example a cauldron. Or cooked in a slow cooker. Then grind into a puree, or leave in pieces. They eat caviar freshly prepared or harvest it for the winter.

It is quite easy to prepare it at home. And yes, it doesn't take too much time. Therefore, many people love to cook it! Moreover, those who have their own summer cottages, grows these vegetables always a lot. Sometimes they don't even know what to do with them. They have already eaten and prepared, and they are growing and growing.

And did everyone make caviar from zucchini? Not all? Let's do it together. I want to offer you several recipes, and you already choose which one you like best. Or do as I did. Prepare it for different recipes, one - two jars. Will be tasting in the winter.

According to these recipes, you can eat it immediately, or you can prepare it for the winter. In both cases, when you eat, you will get a lot of taste pleasure! After all, it is no coincidence that in the title I use the phrase “you will lick your fingers!”. So it is, all today's recipes quite fall under this definition.

For two days I cooked it in different ways. My whole family were tasters. Four entries made it to the final. And I share them with you today!

I want to be the first to offer you the recipe, during the tasting of which the most laudatory words were heard. We all liked her the most. And when we spread it on a piece of brown bread and ate, smacking our lips with pleasure, we actually licked our fingers. It was so delicious!

This recipe is very easy to prepare. And at the same time it turns out very tasty. It is not for nothing that the people call him “Lick your fingers”! It turns out airy, tender, sunny, beautiful and incredibly tasty!

We will need:

In the set of ingredients, two values are given. According to the first value, you get 5-6 half-liter jars. According to the second value (I used it), I got two 650-gram cans.

zucchini - 3 kg (1.5 kg)
carrots - 1.5 kg (750 gr)
onion - 750 gr (400 gr)
tomato paste - 3 tablespoons (1.5 tablespoons)
vegetable oil - 300 ml (150 ml)
sugar - 7 tbsp. spoons (3.5 tablespoons)
salt - 3 tbsp. spoons without a slide (1.5 tablespoons)
pepper - 1 tsp (incomplete) 0.5 tsp)
water - 3/4 cup (0.5 cup)
vinegar 9% - 70 ml (35 ml)

In the recipe that came to me, there was no vinegar initially. But I am adding it. Firstly, it tastes better with it, and secondly, it contributes to better preservation of the finished preservation.

You can add it according to your taste and desire.

Cooking:

1. Peel all vegetables. We clean the zucchini from seeds, if they are large. Please note that their weight is given in the recipe without seeds and peel.

2. Cut zucchini and onion into cubes.

3. Grate the carrots.

4. We will cook in a cauldron, so we put all the prepared vegetables in it. We pour water. And put on fire to stew.

You can also use a large pot with a thick bottom, as well as a cooking basin.

After it boils, we detect 40 minutes, cover with a lid and reduce the heat to a minimum. During this time, stir occasionally.

5. After the allotted time, put the vegetables in a colander and allow excess liquid to drain.

Juice vegetables allowed enough. So that the workpiece does not turn out to be liquid, it must be drained, but do not pour it out. It might still come in handy.

6. Then put the vegetables in a bowl and use a blender to puree them until smooth.

7. Then put it back in a cauldron, or a saucepan, add vegetable oil, tomato paste. I use tomato paste "Tomato", it has a bright rich taste and beautiful color.

Sprinkle salt, sugar and pepper. We mix everything thoroughly and send it to the gas stove.

Add all flavoring additives necessarily to taste. For me, it is suitable in such proportions, for someone else, the proportions may be different. It will not affect storage in any way!

8. After it boils, we detect 30 - 35 minutes. It is rather difficult to determine the moment of boiling, since the mass turned out to be dense. I determine this by the characteristic "chuffing" during mixing. By the way, be careful at this moment, the caviar can “shoot”.

Simmer over very low heat with a lid on. Don't forget to stir occasionally.

It is necessary that the caviar boils well and boils. We get it thick and heavy, and therefore it should be steamed very carefully so that the fermentation process does not begin in the jar after twisting.

9. You need to stir often so that it does not burn. If only a hint of this begins to appear, you can add a couple of tablespoons of drained juice.

10. After 30 minutes, pour in the vinegar and mix. Cover again and cook for another 5 minutes, during which time stir a couple more times so that the acid can be evenly distributed.

Add the amount of vinegar to your liking. If you sterilize the jars, then you can do without it at all. I add exactly the proportion that is indicated in the recipe. For whom this is a lot, add it less. In order to pour half first, try. If necessary, you can add.

There is also such a feature that immediately after cooking, when the caviar is still hot, it may seem sour. But when it cools down, the taste will not be sour. It will be quite balanced.

24. After filling the jar to the brim, cover with a sterilized lid and screw it on with a seamer. Then turn over, put on the lid, and cover with a blanket. Leave until completely cool. Then turn over and put in a cool place away from the battery.

As you can see, this recipe does not require sterilization.

Sometimes fresh herbs, mostly parsley, are also added to this recipe. It can be added if it was not possible to find white roots. If you don’t have your own plot and you don’t grow roots yourself, then you can find them only in a large supermarket, and even then not in full.

Therefore, instead of roots, you can add greens. It won't affect the taste much. It can also be prepared in banks. The only thing that needs to be done is to stew it well. Parsley is capricious and can cause a fermentation process.

Caviar according to this recipe is very tasty. It is not for nothing that in Soviet times they so loved products with the abbreviation GOST. And everyone knows what that means. This is a kind of quality mark, a state standard. It was according to this standard that we laid down the amount of ingredients. Therefore, ours should turn out to be exactly “store”, and not some other.

Very tasty and easy to prepare delicious recipe. I recommend you take note of it. Due to the addition of garlic, a new spicy note appears in it.

A simple recipe for zucchini caviar

We will need:

zucchini - 3 kg
onion - 1 kg
carrots - 1 kg
tomato paste - 4 tbsp. spoons
garlic - 7 cloves
greens - parsley, dill - bunch
salt - 2 tbsp. spoons (best to taste)
sugar - 1 tbsp
pepper - 0.5 tsp
oil - 200-250 ml
vinegar 9% - 1/4 cup (less can be, but better to taste)

Cooking:

Basically, all squash caviar is prepared according to the same scheme. First, all the ingredients are stewed or fried, and then they are mashed, and then stewed again, already mashed. But for a change, let's make some adjustments to the recipe, and cook it differently. In a simpler way.

1. We clean all the vegetables. If the fruits are large, we remove the seeds from them. Their weight is given in pure form, without seeds and peel.

2. We cut all the vegetables into cubes in random order. You can also rub them on a grater. The method can be any.

3. Grind all fresh vegetables and herbs in a food processor until pureed.

4. We will cook in a cauldron or other thick-walled dishes. We heat the cauldron.

5. Pour in the oil and heat it slightly. Put the finished puree into the hot oil.

6. Fry and simmer for 45 minutes. It is better to simmer with the lid closed on a very slow fire. Don't forget to stir occasionally so it doesn't burn.

7. Add tomato paste and finely chopped or chopped garlic through a garlic press, mix and fry for 5 minutes.

8. Add salt, sugar, pepper. You can use ground pepper, or you can take 15 peppercorns and 5 allspice, crush it in a mortar or grind it in a coffee grinder. The smell from such pepper will be very strong. We add vinegar. Stir and after boiling, simmer for another 5 - 7 minutes.

9. After that, hot lay out in sterilized jars to the very top. Seal with a spoon so that no air bubbles remain. Cover with sterilized lids and twist. You don't need to sterilize.

10. We turn the twisted cans over and put them under the blanket until they cool completely. Or we eat, just spread on bread.

This caviar has a very delicate, slightly spicy taste. The texture is airy and just melts in your mouth! She wants to eat and eat, even if she has already eaten!

Now let's look at another recipe. For this recipe, we will not grind the vegetables. I like this recipe, here all the pieces are tangible and very tasty. Therefore, along with pureed caviar, I always try to make at least a little bit according to this recipe.

Squash caviar pieces

We will need:

zucchini - 1.4 kg
carrots - 300 gr
onion - 300 gr
tomatoes - 5 pcs) small)
garlic - 2 teeth
oil - 100 ml
salt - 1 tbsp. spoon
sugar - 2 tbsp. spoons
pepper - 0.5 tsp

It is good to cook such caviar in a slow cooker. Simple, fast, easy and delicious. But today we will look at how to do it in a cauldron.

Cooking:

1. Peel the zucchini. If he is young and his skin is very thin, then it is not necessary to clean it. In this case, we will not achieve a uniform color, as in the first recipe, so you can leave it in the peel.

2. If the fruits are large, then you need to clean them from seeds. This is easy enough to do with a spoon. Weight is given without seeds and peel.

3. Cut them into cubes with a side of 1 cm.

4. Peel and cut the carrots into slightly smaller cubes.

5. Peel the onion and also cut into cubes.

6. Make cruciform cuts on both sides of the tomatoes. Pour boiling water over them for 3-4 minutes. Then drain the water. Remove the skin from the tomatoes and cut into small cubes.

7. We will cook in a cauldron. Or you can cook in other dishes with thick walls. In such dishes, the contents will be stewed evenly and will not burn. We heat the cauldron. Then pour oil into it and heat it up.

8. Spread the onion, fry until golden brown.

9. Then spread the carrots, fry for 5-7 minutes.

10. Now it's the turn of the zucchini. Add them and fry everything together for 10-15 minutes.

11. Add tomatoes.

12. Salt and pepper to taste. Simmer with the lid closed for at least an hour. During this time, vegetables will release a sufficient amount of juice. This is good, caviar will be even tastier with it. Don't forget to stir occasionally.

13. 5 minutes before cooking, add garlic.

14. Cool or eat hot. She is good in every way. But still, it's better to let her brew a little.

15. Or we put it in sterilized jars, cover it with sterilized lids and roll it up using a seaming machine. You don't need to sterilize.

In this case, it turns out with juice, so we put it in jars.

16. Turn the jar over, put it under the blanket until it cools completely.

Or we eat with bread, washed down with sweet tea. Overeating!

All recipes presented today are made without sterilization. They are well stored if, after cooling, put them in a cool place, in the underground, in the pantry, away from heating appliances.

If this is not possible, then I would advise you to sterilize the jars before twisting them. It is very easy to do this.

Video on how to cook delicious zucchini caviar with mayonnaise

IN Lately often began to cook caviar with mayonnaise. They say that this is just incredible yummy. And of course, we will not stand aside. And here is the recipe.

Yes, not exactly like this. in the usual way, you can cook your favorite preparation. Try it and share your impressions. And if you have your own interesting recipe, please share it with us!

How to sterilize jars with blanks

I will write about it here very briefly. For those who are interested, please visit this thread.

prepare a large saucepan, lay gauze or a piece of cloth on the bottom. Pour hot water into it, but not boiling water, so that the jar does not burst when we put it in water.
put the jars in the pot. The lids on them should not be twisted, the banks are only covered with them.
add water, it should reach the shoulders of the jar.
put the pan on the gas stove over high heat. After boiling, reduce the heat so that the water does not boil. and boiled moderately.
sterilize half-liter jars for 15 minutes, 650-gram jars for 20 minutes, and liter jars for 25 minutes.
then carefully remove the jar with special tongs and screw it on.
turn neck down, cover with a blanket and leave to cool completely.

Today we looked at several delicious recipes for zucchini caviar. I tried to make for you a selection of the most popular of them. All these recipes have been tested, and I can tell you with confidence that one recipe is better than the other. All are easy to make and all are delicious. In a word - "you will lick your fingers!"

They have only one drawback, as soon as you open the jar, the caviar disappears very quickly from there. And disappears in an unknown direction. Well, okay! That's why we prepared it!

Bon appetit!

Well, yummy, of course. It remains only not to be lazy and work in the kitchen. As always in detail, smart girl
- Thanks, Natalia. Yes, and don't be lazy. And when you share recipes with readers, it’s not at all lazy!
- Natalie, I completely agree. Thanks to articles like this that readers publish, I already have beautiful blanks in my kitchen. And now, it's time to replenish the arsenal with another simple and delicious recipe. It would be nice if this article was found not only by us, but also by other readers. Moreover, now many are looking for how to make zucchini caviar for the winter at home. And this is exactly what you need!
  - Why not add vinegar to squash caviar?
    - Rimma, not all recipes need to add it. Where there is sufficient heat treatment, vinegar can be dispensed with. Also, do not add it when cooking just to eat. But if you like sourness in preparations, then you can add it to any of the recipes. For 3 kg, you can add from 70 to 100 ml of 9% vinegar. In addition, vinegar allows you to better store the workpiece, for example, in an apartment.
I do not like zucchini in any form, fried, boiled and battered. But I love caviar. Thanks for the recipe, I'll have to try at least one
I really waited for you to post the recipe for zucchini caviar and waited for it))) I will definitely cook according to your recipes! Thanks for the delicious recipes!
Tatiana, thank you for your support. There will be others with zucchini interesting recipes. Come visit, you are always welcome!
Thanks for the recipes again! Very tasty caviar is obtained!
I still remember zucchini caviar from school with an after-school program, they constantly gave sandwiches for an afternoon snack. Loved her ever since! Thanks for the delicious recipe!
I love squash caviar. I used to buy in stores, now it’s not clear what is there instead of zucchini. Your recipe by the way.
I love zucchini, fry the young ones in batter, yummy, and even more so the squash caviar.
I don’t know how, and according to what recipe, my wife cooks caviar, but definitely not in pieces.
I will introduce her to your options, especially the sea of zucchini. Thanks Margarita!
Mmm…. and really lick your fingers)) This squash game for the winter. But I would definitely not wait for winter. Although it is in the refrigerator store, but I know that the taste of the home can not be compared. Thank you for a series of recipes, this is exactly what you want to eat with bread again and again ...
You, as always, informative, tasty, visual.
I don’t really understand the taste of zucchini and appreciate them for their neutrality, but zucchini caviar for the winter is very cool, and although we don’t make preparations, we’ll definitely try the caviar that you can eat right away (well, let it brew a little).
How to sterilize jars, we have repeatedly considered in detail ... and further, we forgot to insert a link.
I will express my opinion - caviar with mayonnaise is very tasty !!! everything goes well together. we cooked before. so this option is not in vain people are looking for.
A friend taught me how to make zucchini caviar - she cooks it with mayonnaise, and now this is my favorite caviar recipe.
I like not complicated recipes, so for lunch with my own and “bad cook”, it won’t take much time, I look. Thank you!
In the recipe "Zucchini caviar for the winter - you will lick your fingers" the ingredients indicate: "Water - 3/4 cup 9.5 cups)". Something I can not understand, how much water is needed? If it's not difficult, please explain to me. Zucchini season is coming soon and I would like to try your recipe.
Can you tell me if you don't need to add vinegar?
Hello dear author! I have a “problem”) I searched and searched for its solution on the Internet, but I did not find it. I decided to contact someone who is knowledgeable in such matters. I want to roll up zucchini caviar in pieces for the winter, but without tomatoes and tomato paste - this is the time. And the second aspect of the problem is in the preparation itself. I experimented for many years to get the perfect caviar (for my taste). First, zucchini is fried until the juice is completely removed (this is important), then onions and grated carrots are added and all this is fried almost until cooked. Next put garlic, passed through a press and ground black pepper. A few minutes and you're done. But that's just how to roll it all up for the winter? Lots of oil? Vinegar? I'm not good at preparing all sorts of salads and caviar. More on jams) Please help me figure it out.
- Hello, Ekaterina! I can’t say for sure, but I think that there is a solution to this “problem”. A lot of oil and vinegar is useless, how then to eat such caviar. For any caviar, add as much oil as is required in order to fry and stew everything. Vinegar can be added to caviar at will, and to taste, or you can do without it at all. An important question is how long the vegetables are stewed or fried. There are two ways to solve the problem - either long-term heat treatment, that is, quenching (about 1 hour), or sterilization. If I were you, I would try to sterilize. How much time, I could tell you, having learned the time of heat treatment.
  You see, if the recipe has not been tested, then you need to experiment.
Ekaterina, make one or two half-liter jars for testing. Fill the sterilized jar very tightly, being careful not to leave air in it. Cover it with a sterilized metal lid. And put it to be sterilized. How to do it is written in the recipe. But sterilize longer, 20 minutes - 25 half a liter jar. See what happens.
Basically it should work. If carrots and onions are cooked for 10 - 15 minutes, plus sterilization for 20 - 25 minutes, then everything should be steamed well.
I cook caviar in pieces, but my contents are stewed for an hour. And I don’t even sterilize such caviar. And I don't add vinegar to it. The taste is natural.
But you have your own recipe, and it is very important for you. So you have to get used to it. In fact, I assume that everything should work out.
Tighten with a metal lid, but not with a screw cap, but with a seaming machine.
Let the jar stand for at least three weeks, then you can try. If the lid is swollen, then do not try, throw it away.
But I think that nothing will swell, and you will succeed. Zucchini is not as capricious as, for example, eggplant. And blanks with them are stored much better.
We agreed) as a month passes, I will write about the results (usually by this time what should swell up - swells up) and try the recipe - it's good. Don’t feel sorry for the garlic, I take a whole head in a large frying pan, and the amount of pepper is optional, but the presence is a must 🙂 it will be interesting to know your opinion about my favorite caviar!
Does anyone have experience with pressure cooker sterilization? for example, caviar is placed in non-sterile jars, twisted tightly.
then put these cans in a pressure cooker and cook there under pressure.
at least that's how stew is done.
I wonder if caviar will work or not.
Thank you so much for the recipes, for me, as a novice hostess, it is important that all the recipes are described step by step. And affordable and easy and sooo tasty))) Even the mother-in-law praised))) Thank you very much)))
I made caviar You will lick your fingers, it turned out very tasty. Thanks for the recipe.
Hello. I made it according to the 2nd GOST recipe, it turned out very tasty and can not be compared with the store, but the very salty and tomato paste gave a lot of acid, according to my taste, both ingredients must be reduced by 1/3.
Thanks for the recipe!!!

Both options do not require sterilization of blanks. We lay out hot caviar in sterilized jars and roll it up. Store in a dark place at room temperature.

The main composition of the snack pleases with budget vegetables - zucchini, carrots, onions. Easy to buy, low price and absolutely understandable taste. An ideal choice for processing a rich harvest, with a nostalgic touch of a happy childhood. After all, we also remember sandwiches and potatoes, accompanied by caviar from zucchini.

For both pieces. Use any sterilization method: oven, steam, microwave. Just cover the lids with boiling water.

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Zucchini caviar with tomato paste

simple and quick recipe for the winter. The case when at home, without sterilization, a snack is obtained that effortlessly competes with the sample as in the store. At the same time, you are completely confident in the composition. No dubious stabilizers and mysterious E-nis.

Cooking time - up to 1 hour

We need:

All vegetables are weighed clean.

Zucchini - 2-2.5 kg
Carrots - 4-5 pcs. (0.9-1 kg)
Onion - 2-3 pcs. (0.9-1 kg)
Tomato paste - 100-120 g (4-5 tablespoons)
Sunflower oil (odorless) - 140 ml (9-10 tablespoons)
Black pepper (ground) - 2 pinches
Salt (coarsely ground, pure) - up to 1.5-2 teaspoons (to taste)
Sugar - 1-2 tbsp. spoons (optional)
Vinegar (table, 9%) - 1 tbsp. spoon (optional)

Important details:

This amount will make 4 jars of 500 ml. We advise you to roll up a maximum of 700 ml containers.
To be sure of the output, take more ingredients from the list. In extreme cases, you will have a little caviar left for dinner. It is delicious even when warm.
If you need a percussion batch of jars (6, 8 ...), multiply the components accordingly - by 3, 4, etc.
We choose domestic, high-quality, thick tomato paste.

How to cook.

We use any zucchini: wash and clean from the skin. We leave the young ones with seeds, from the old ones, slightly overripe, we remove the core with seeds.

Three vegetables large. Your choice: a large regular grater, a vegetable attachment in a meat grinder or a food processor.

My carrots, clean and also rub - similarly to zucchini. Peel the onion and cut into small cubes.

We put all the prepared vegetables in a bowl where we will stew the caviar, and add all the oil. Use a convenient way for you - a saucepan on the stove or a slow cooker. Zucchini caviar according to this recipe always turns out “You will lick your fingers!”.

Usually only the heat treatment time differs so that all vegetables become soft.

With moderate heating on the stove - 40-60 minutes, periodically mixing with movements from the bottom up.
In a slow cooker, the “Stew” or “Baking” mode is from 35 to 45 minutes.

After removing from heating, grind the vegetables to the desired consistency. We love to work with a blender, a regular submersible will do. Uniform texture or small pieces - your choice.

Add in the tomato paste and mix well. You can salt - 1 pinch, be sure to take a sample after each. If the tomato paste is sour, you may need sugar. Add black pepper, freshly ground is better, but be careful: it is the most spicy.

At this stage, focus on your taste. To try, bringing to a subjective ideal - the privilege of artists!

Having finished with the additives, we return the almost ready zucchini caviar to the dishes for heating and boil for another 10-15 minutes at a low boil. Attention! Consider from the start of gurgling.

Note: profitable accents.

By the end of cooking, you can add 2-3 cloves of garlic (pass through a press). Or a couple of tablespoons of chopped herbs without a slide (dill, parsley).
It will also be logical to add vinegar 5-10 minutes before removing from heat - up to 1 tbsp. spoon for the indicated ingredients. This will increase the shelf life of the finished caviar and, most likely, will require mandatory adjustment for sweetness. We throw a pinch of sugar, stir, try. This is how we bring it to taste.

We lay out the finished hot caviar on dry sterilized jars(2 pieces of 500 ml) - under the very top. We close with the usual lids (self-tightening or simple under the seaming key). We turn the jars over and wrap them for slow cooling. After 24 hours, store in a dark cabinet.

Roasted zucchini caviar with tomatoes and bell peppers

Another sample from the “must have” collection among elementary blanks, wonderful in taste and price. A little patience will do. Vegetables we will pre fry separately. In addition to the main ones, we need tomatoes and bell peppers.

All the hard work is not in vain! This zucchini caviar turns out to be exactly the kind that will not do without finger licking and life-affirming smacking when tasting in the family circle. Uninhibited delight is the best praise for the hostess.
Let's cook!

Time - 1 hour 20 minutes

For 1 liter of caviar we need:

Vegetables are weighed clean
Zucchini - 1 kg
Tomatoes - 300 g
Bulgarian pepper - 300 g
Carrot - 200 g
Onion - 100-150 g
Garlic - 3-4 cloves
Sugar - 1 tbsp. spoon
Salt - 2 teaspoons
Citric acid - ¼ teaspoon (dilute in 1 tablespoon of water)
Vegetable oil for frying
Black pepper (ground) - to taste

Important details:

Better roll up in 2 jars of 500 ml. Need more? proportionally increase the components.
Choose juicy and not the cheapest tomatoes and bell peppers. The latter must be red, orange or yellow, be sure with thick walls to make it easier to clean.

Preparing vegetables.

Everything is as usual with zucchini: we just clean the young ones, and cut out the seeds from the old ones. We cut the main character into medium-sized cubes, so fry faster.

Tomatoes need to be peeled. A couple of notches crosswise with a knife and pour over the tomatoes with boiling water, leaving them in hot water for 1-2 minutes. Then in cold water and easily remove the skin by prying it with a knife. And cut into cubes again.

Pepper (sweet and thick-walled!) is more difficult to peel, but it is desirable to do so. After we remove the seeds and white membranes and cut the pepper into a medium-sized cube.

Without fanaticism!

If you're too lazy to mess around, bell pepper may not be cleaned. But then, at the penultimate stage, puree the caviar to a completely homogeneous texture without any bits. You will need a blender from 600 rpm.

For the patient, there are three ways to peel bell peppers.

First - we clean the pepper with a very sharp vegetable peeler, with a minimum capture of the pulp.
The second - we load the peppers into the oven preheated to 180 degrees, keep it there for 20-30 minutes. Then we take it out and put it in a tightly closed pan or plastic bag. The pepper will cool down, and at the same time a thin skin will come off. It is easy to put on and take off.
The third way is for owners of gas stoves: put the pepper on the burner and burn it on an open fire from all sides. Do not be afraid, tan marks are formed to black. We hide the pepper in a bag for 10 minutes (tie up!) And we take out the vegetable in the "wrinkles" and black bubble scales in place of the marks. This is the skin that is easy to scrape off with a knife.

Finely chop the garlic. Onions and carrots remained, the preparation of which is obvious: we clean and chop into cubes. Grater Berner always helps us out.

For frying, it is best to cut all vegetables in approximately the same size. But you can save time and grate the carrots, and push the garlic through a press.

Roasting vegetables for caviar.

The beauty of this zucchini story is that we fry the vegetables separately. Their flavor accents are better revealed there, and the finished snack turns out to be more saturated.

Pour a little oil into a deep comfortable frying pan and fry 3-5 minutes each ingredient. Onions and garlic can be combined.

You can work in several pans at once. Or put vegetables in one pan one after another, adding oil in small portions. We need moderate fire and constant stirring. Alas, the taste of burnt vegetables will be felt in the finished dish.

Stew, puree, boil and close in jars.

Sauteed vegetables are collected together in one saucepan and seasoned all seasonings- salt, pepper, sugar and citric acid dissolved in water. The quantities in the recipe are arbitrary. In the next step, you will taste the pureed mass and you can add any of the seasonings.

Stew seasoned vegetables for seaming on low heat under a lid- 1 hour . Stir regularly so that it doesn't burn. For caviar, which we prepare for the table, 40 minutes of languor is enough.

Prepared vegetables mash. Blender is a great help! We shift into a bowl, scroll in mashed potatoes at low, and then at high speed and try. Here he is! another moment bringing to taste- for personal preference. You can use whatever you like, including greens.

To remove excess moisture puree from a blender return to saucepan and hold on a low boil for another 5 minutes. Be sure to try, and, if necessary, again add a whisper of sugar / salt / acid.

Caviar is ready! Sterilized jars are waiting for her. We'll get around again without sterilization. We loaded hot caviar into jars, screwed on the lid (tfist-off or with a typewriter) and put it upside down under insulation for 1 day.

Leave some snacks to try. An important nuance: the taste is maximally revealed after infusion in the refrigerator - 1 day, in a tightly closed jar. So you will see for yourself that the recipe for zucchini caviar for the winter with frying the components will give odds to the store. It's hard not to lick your fingers while tasting your favorite snack!

We will be glad to know best secrets that you are using.