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Zucchini caviar for the winter - the best recipes. Zucchini caviar for the winter: The most delicious and best recipes Zucchini caviar for the winter the best recipes

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.
Fry the zucchini in plenty of oil on both sides.
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. The 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 when 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 make. 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 the following 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. a 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

AT recent times 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!

Enjoy your meal!

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!!!

Hello.

We continue to prepare for winter. Today I want to offer you some popular recipes for squash caviar, harvested for the winter. This is an excellent preparation that can act both as a side dish, as an appetizer and as part of a sauce or gravy. The use of squash caviar in cooking is limited only by your imagination.

So we are preparing more stocks, and I will give you best recipes according to Internet users, to make caviar tasty, like store-bought, but without the use of preservatives and flavor enhancers.

So, let's not talk for a long time about the usefulness and ways of eating such a vegetable as zucchini, but let's go straight to the recipes. I will try to have more photos in them so as not to leave gaps.

Zucchini caviar as in a store (through a meat grinder)

This is perhaps the simplest recipe that allows you to get a wonderful taste, but do not waste time on intermediate processes, such as roasting or fine cutting.

Ingredients:

Zucchini - 1.5 kg
Carrots - 250g
Onion - 250g
Tomato paste - 150g
Odorless vegetable oil – 100ml
Vinegar 9% – 50ml
Garlic - 3 cloves, minced
Salt - 1st.l
Sugar - 4 tablespoons

Cooking:

First of all, cut the zucchini. No need to chop finely, as long as the pieces crawl into the meat grinder. If the zucchini is already ripe with a hard peel, then it needs to be peeled and the seeds and softened center removed. In young fruits, the pulp is dense, and the seeds are soft, so they can be left.

Then we cut the carrots and onions and send everything to the meat grinder. First we pass carrots and onions through it, and then zucchini. Pour vegetable oil into the resulting mixture, mix everything well and put on high heat.

When cooking, use thick-walled pots.

When the mass boils, reduce the heat to a minimum and cover the pan with a lid. The mixture should simmer for 40 minutes.

After forty minutes, you can remove the caviar from the fire and grind it with a blender. Then you get a consistency like ketchup. And you can not do this, then the consistency will remain as in the photo above.

Whatever you choose, now it's time to add the tomato paste, mix everything and return to the stove.

When the mixture boils again, add salt and sugar. If desired, you can add ground black and red pepper. After adding the ingredients, simmer for another 20 minutes with the lid ajar. If you want the zucchini caviar to be thicker, then simmer it for 30 minutes.

If you previously ground the mixture with a blender, then when it boils, it will begin to “shoot”. Be careful.

When the prescribed 20 minutes have passed, add the garlic and vinegar.

After all these procedures, keep the caviar on the fire for another 5 minutes, stirring constantly, and then pour it into pre-sterilized jars and immediately roll it up.

We turn the jars over to check their tightness and wrap them until they cool completely.

From the indicated amount of products, you will get about 1.7 liters of squash caviar. You can pour into three half-liter jars, and serve the rest on the table today.

Zucchini caviar for the winter with mayonnaise and tomato paste

Yes, I can't classify this recipe as perfect. proper nutrition, but it's insanely delicious and I assure you, when you start opening cans of zucchini caviar according to this recipe, you will regret not having prepared more. No matter how much you make it.

Ingredients:

Zucchini - 3kg
Onion - 0.5 kg
Mayonnaise - 250g
Tomato paste - 300g
Vegetable oil - 100g
Sugar - 100g
Red ground pepper - 0.5 tsp
Salt - 2 tbsp

Cooking:

We clean the zucchini. If the zucchini is already mature, then we peel off the peel and scrape out the pulp with bones.

This recipe also provides for the use of a meat grinder, so we cut the zucchini into such pieces so that you can put them into the neck of the meat grinder.

Then chop the onion to the size of the same meat grinder.

Instead of a meat grinder, you can use a blender, but it will take a little longer

Zucchini and onion scroll through a meat grinder.

To the resulting mixture, add mayonnaise, tomato paste and vegetable oil. Mix everything thoroughly and put on fire.

We set the fire to the maximum and wait for the future squash caviar to boil. Stir constantly during the process. After boiling, reduce the heat to a minimum and leave the mixture to simmer under the lid for 1 hour. Do not forget to stir the contents of the pan every 10-15 minutes so that nothing burns.

After the first hour has passed, add sugar, salt and pepper to the caviar, mix and leave to stew for another hour.

After that, still hot caviar must be laid out in advance and closed or rolled up.

From the indicated amount of ingredients, you will get 6 half-liter jars of delicious squash caviar.

Do not forget to turn the jars over, cover them with a blanket and leave in this form until completely cooled (about a day).

Zucchini caviar: the best recipe with tomatoes and carrots

The next popular recipe involves tomatoes and carrots in its composition. You can use tomato paste instead of tomato if you like, but real vegetables are still preferable.

Ingredients:

Zucchini - 2kg
Tomatoes - 1kg
Carrots - 1kg
Onion - 0.5 kg
Vegetable oil - 200ml
Sugar - 8 tbsp
Salt - 2 tbsp

Cooking:

With your permission, I will not repeat myself and write about how to cut vegetables. The recipe involves grinding them in a meat grinder or in a blender glass. Focus on the volume of future blanks - if you plan to cook a lot, it is better to immediately take a meat grinder. If you only need a couple of jars, then a blender will do.

Do not use a grater to prepare the vegetable mass - the consistency will be completely different

So, we clean the vegetables, pass through a meat grinder and put on fire in a saucepan with thick walls.

If you are using tomatoes, you can remove the skin from them first. To do this quickly, just put them in a bowl and pour hot water for 30-40 seconds. After that, the peel will move away easily and effortlessly.

The more tomatoes you put in caviar, the redder it will turn out.

While the mixture comes to a boil, you need to constantly stir it, because in this version the oil has not yet been poured and the pan may burn.

When the caviar boils, reduce the heat to a minimum, close the lid and leave it to simmer for 40 minutes.

Then add sugar, salt and butter. Don't forget to stir.

In principle, when all the liquid has evaporated, we can assume that zucchini caviar is ready for the winter. You can turn off the fire and lay out the caviar in sterilized jars and roll up.

From the indicated amount of ingredients, 3 liters of excellent zucchini caviar should be obtained. This is how she will look.

Zucchini caviar for the winter in a slow cooker without roasting

A slow cooker can be a very handy assistant when cooking caviar. But keep in mind that the volume of this electrical appliance is limited and it will not be possible to cook more than 1-1.5 liters at a time. But if this volume suits you, it's really very convenient.

I will give you one of the most common ways to cook zucchini caviar for the winter in a slow cooker, but do not forget that you just need to turn on your imagination to get your original recipes.

Ingredients:

Zucchini - 400g
Carrot - 100g
Onion - 100g
Garlic - 2 cloves
Sunflower oil - 2 tbsp
Tomato paste - 2 tsp
Salt - 2 tsp
Ground black pepper - 0.5 tsp
Water - 1 glass

Cooking:

As in all previous recipes, cut the vegetables and pass through a meat grinder or blender.

Immediately add all the spices, as well as vegetable oil and tomato paste. And mix everything thoroughly. Garlic should also be added at this stage.

When all the ingredients are mixed, transfer the mixture to the multicooker bowl and fill it with hot water. Next, set the "extinguishing" mode and set the time to 40 minutes. If the consistency after 40 minutes does not suit you and is too liquid, then you can simmer the caviar for another 20 minutes.

This completes the cooking process, you just have to shift the caviar into sterilized jars. As I said earlier, the volume of the finished product is quite small, of those products that were indicated at the beginning, you will get only one half-liter jar.

Zucchini caviar for the winter without sterilization

You know, sometimes people want to save time on completely inappropriate things that will inevitably lead to much more serious losses.

Sterilization is one of those things. Please do not put zucchini caviar in unsterilized dishes if you want to keep your supplies until the next harvest. Visually clean jars do not at all guarantee that a whole colony of bacteria does not live in them, which will begin to flourish when you fill this jar.

Spend twice as much time preparing, but be confident in your preparations.

What you can refuse when rolling up zucchini caviar for the winter is the re-sterilization of cans with blanks. This is actually a bit overkill.

Well, that's all for me, thanks for your attention.

Zucchini caviar is one of the varieties of vegetable caviar. The benefits of squash caviar have long been known - it is a low-calorie product, it is perfectly digested. Zucchini contains a large number of beneficial trace elements and vitamins. Zucchini caviar improves the functioning of the gastrointestinal tract, helps with hypertension, cardiovascular diseases, anemia, cholelithiasis. And besides, it is not only useful, but also very tasty.

We all know the taste of squash caviar: for some, it was prepared by their mother or grandmother, someone remembers the taste of store-bought squash caviar according to GOST - known back in the USSR.

The main products for cooking caviar from zucchini: zucchini, onions, carrots, tomato paste. Various spices are also added to it. Zucchini undergo heat treatment (boiling, frying or baking in an oven). Other ingredients for caviar can be added to your taste.

The color of high-quality caviar is light brown. If zucchini was used for zucchini caviar, then it may have a greenish tint. If pumpkin is added to caviar, then it acquires a bright red color. The consistency of zucchini caviar should be thick.

When the time comes to make preparations for the winter, do not forget about zucchini caviar. It's so nice in the cold winter to open a jar of this delicious dish and remember the summer days.

In previous articles, we considered, today we will consider several wonderful recipes for zucchini caviar.

Zucchini caviar - a recipe for the winter, like a store

In Soviet times, zucchini caviar was very popular. It was a delicious, inexpensive meal. And although it could be cooked at home, many liked the taste of store-bought caviar more. In those days, there were strict GOSTs that regulated the production technology.

Let's try to recreate that famous taste by listening to the recipes of our grandmothers and experimenting a little. In this article, we will try to reveal the recipe for zucchini caviar so that it turns out like the one that stood in the store in early childhood.

A zucchini game made by yourself will be somewhat different from a store game, but we will try to make it as close as possible or even a little tastier than a purchased one :))

So let's get started:

It is advisable to take mature zucchini for such caviar, they have a richer taste. It is better to collect zucchini for harvesting in August-September. To prepare caviar, we clean mature zucchini from the skin and seeds, young ones can not be peeled.

If we make zucchini caviar for the winter, then using vinegar is a must.

Ingredients:

Peeled zucchini - 1 kg,
carrots - 200 g (2-3 pieces),
onion - 80-100g,
chopped roots (parsley, celery, parsnip) - 30 g (1 tbsp. L),
tomato paste - 80 g (2 tbsp. L),
sunflower oil - 100 ml (for frying),
salt - 15 g (1 tsp) or to taste,
sugar - 10-15g (1 tsp) or to taste,
vinegar 9% - 1 tbsp. l,
vinegar 70% essence - under the lid,
black pepper and allspice ground - 5 g each.

Cooking:

1. Cut the zucchini into cubes. Fry them in sunflower oil in several stages. We spread it in a deep frying pan or saucepan, add a little hot water (4-5 tablespoons) and simmer until tender.

2. Fry the chopped onions, carrots, roots, add a little water and simmer until the vegetables are soft. (First, fry the onion for 3-4 minutes until soft and transparent. Then add carrots and roots, fry until soft for several minutes. Then add water and simmer.)

3. We shift the fried vegetables into a bowl with zucchini, grind with a blender until smooth.

4. Add tomato paste and simmer over low heat in a deep frying pan or saucepan for about 10-15 minutes. When stirring, you need to remove the pan / pan from the heat, since large hot splashes form when boiling, they can burn you.

5. Then add spices to taste, and cook until thickened.

6. We lay out hot squash caviar in sterilized jars, if we are preparing for the winter, pour a few drops of 70% vinegar essence under the sterilized lids. We roll up our jars, turn over and wrap.

If we plan to eat zucchini caviar in the near future :)) - there is no need to add vinegar, and it is advisable to let the caviar brew for a day - for a rich taste.

Zucchini caviar with tomatoes and bell peppers for the winter

Consider this recipe step by step, with a photo. To prepare such caviar from zucchini, tomatoes and bell peppers are used.

Particular attention should be paid to the taste and freshness of each product, since the taste of our caviar directly depends on this. Therefore, you need to choose only high-quality ingredients.

For harvesting for the winter, it is better to use zucchini that ripen in August-September.

Ingredients:

For 1 liter of squash caviar:

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

Cooking:

We will make caviar from zucchini for the winter and will definitely try it today. :))

1. The main component is zucchini. For cooking - we use young fruits. If the zucchini is overripe, remove the core, peel it. In young zucchini, the peel can not be removed. Trim the ends, divide in half and cut into cubes.

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

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

Cut the tomatoes into cubes.

3. You also need to peel the bell pepper, but the boiling water method will not work here.

There are several ways to remove the skin from peppers.

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

We will use the second method - we will remove the skin with an open fire, and then scrape it off.

Remove the core from the peeled pepper.

Pepper cut into cubes.

4. Peel the carrots with a vegetable peeler or a knife, cut into cubes.

5. Cut the onion into cubes.

6. Finely chop the garlic.

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

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

passerovka

We will fry the vegetables separately - for a few minutes. Put all the ingredients in a deep frying pan.

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

9. Mix everything, cover with a lid, simmer for at least 40 minutes. Stir several times during the process so that nothing burns.

10. Next, it's time to make one mass from our ingredients. This can be done with an immersion blender, right in the bowl in which we languished. Or you can put it in a regular blender. Don't forget that our vegetables are hot, don't burn yourself!

11. Boil the almost finished caviar to the desired consistency. Check the taste, add spices.

Ready! :))

We spread zucchini caviar in sterilized jars, cover with sterilized lids and roll up for the winter. We add a few drops of acetic 70% essence under the lid so that our workpiece is well preserved even at room temperature.

If we are preparing zucchini caviar not for the winter, we lay it out in ordinary dishes. We give her a little brew and eat for health :))

Zucchini caviar with mayonnaise and tomato paste

To some, such caviar may seem unusual, so you need to rely on your taste preferences. Mayonnaise gives tenderness, adds its unique taste. We will use tomato paste, but you can also use tomatoes in cooking, as we already did.

Ingredients:

Zucchini - 3 kg,
tomato paste - 300 ml,
mayonnaise - 200 ml,
onion - 0.5 kg,
vinegar, bay leaf, ground black pepper - to taste,
sugar - 150 g (to taste),
sunflower oil - 150-200 g,
vinegar 9% - 3 tablespoons
salt - 100 g (to taste).

Cooking:

1. We clean the zucchini from the skin and seeds (young ones do not need to be cleaned). Grind into slices about 2 cm thick. Prepare the onion and chop coarsely.

You can add greens, garlic, a pod of hot pepper, various other spices and spices to zucchini caviar.

2. Mix zucchini with coarsely chopped onions. Bake on a baking sheet in the oven for 20 minutes at 180 degrees.

3. Chilled vegetables are passed through a meat grinder, you can use a blender. Add vegetable oil, salt, sugar, tomato paste, mayonnaise - to taste. Simmer for about half an hour, until thickened. 10 minutes before the end, add the bay leaf, with prolonged cooking it gives bitterness. At the very end of cooking zucchini caviar, add vinegar.

Cooking time for zucchini caviar depends on the variety and maturity of zucchini, as well as the desired density of our caviar.

4. We put it in prepared sterilized jars, while adding a few drops of 70% vinegar essence under the lid. We cork with pre-sterilized lids, turn over, put under a warm blanket. When the caviar has cooled, put in a dark place. If we are not preparing for the winter, we lay it out in ordinary jars, it is advisable to withstand the day, and eat in the near future. :))

Zucchini caviar with mayonnaise is ready! Enjoy your meal!

Zucchini caviar for the winter, you will lick your fingers

Zucchini caviar is a wonderful addition to hot meat dishes, as well as an amazing addition to dishes of potatoes, pasta, and just with bread - a delicious meal! Just lick your fingers! :)) Consider this delicious recipe for cooking zucchini caviar at home.

Ingredients:

Zucchini - 1 kg,
carrots - 500 g,
tomatoes - 800 g,
onion - 500 g.,
bell pepper - 300 g.
hot pepper - to taste,
garlic - 5 chubki,
sunflower oil - 50-80 g,
vinegar 9% - 1 tablespoon,
salt, sugar, ground black pepper, other spices - to taste,
vinegar 70% - a few drops under the lid when rolling jars,
greens (dill, parsley) - 1 bunch (to your taste).

The composition of zucchini caviar can include various vegetables and fruits, for example: apples, eggplants, pumpkins, bell peppers, plums, greens and much more. From this, the flavor bouquet will only be enriched.

Cooking:

1. We wash and clean all our vegetables. Zucchini - from the peel and seeds (if they are mature). Sweet and hot peppers - from seeds and stalks. We also prepare carrots, tomatoes, onions. We cut everything.

2. Put the vegetable mixture in a baking dish in the oven, preferably cast iron. Add sunflower oil, salt, sugar, ground black pepper, herbs, other spices - to your taste. We put in the oven for 1 hour at a temperature of 180 degrees.

3. Ready vegetables can be twisted in a blender - then it will look like mashed potatoes, or you can leave it in pieces, to your taste.

4. Grind the garlic with a garlic press. Add spices to our vegetables and simmer until desired density.

When baking the components of squash caviar in the oven, more vitamins are preserved. Vegetable oil is used in smaller quantities. The product is more dietary.

We lay out hot squash caviar in sterilized jars, roll it up, adding a few drops of 70% vinegar essence under the lids. We turn over our jars, put them under a warm “fur coat”. Ready zucchini caviar can be stored at room temperature for no more than two years.

Zucchini caviar is ready! Enjoy your meal!

Zucchini caviar in a slow cooker - a simple recipe (video)

Cooking zucchini caviar in a slow cooker saves both time and effort. No need to stand at the stove, control the process of preparing our dish, you can do other important things.

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 with cold water, 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.