How to make squash caviar at home. Zucchini caviar for the winter - “the same taste. How to cook fried caviar with garlic and tomatoes in a pan

Zucchini caviar, which is excellently stored in winter, is not only a delicious winter snack, but also an excellent 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, everyone adds something of their own to the recipe and gets a completely new product to taste.

Zucchini can be used to prepare other dishes that are no less attractive in terms of taste. For example, simple.

Zucchini caviar: the easiest recipe for the winter

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

Ingredients:

• zucchini - two kilograms;
• carrots - a kilogram;
• onions - a 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.

Preparation:

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

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

Then we pour in water, put granulated sugar. Salt.

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

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

We also cut the onion into cubes of any size.

Green chili peppers need to be free of seeds - otherwise the caviar will be very hot - and cut into small pieces.

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

After the vegetable mix has boiled, again close the cauldron with a lid and blend the vegetables until they are completely softened.

As soon as the vegetables have become soft - this will take about 20 - 25 minutes - add tomato paste to them. And simmer the mixture for another 10 minutes, but do not completely close the cauldron with the 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 are using 9% vinegar, add 50 ml.

Then grind the vegetables with a blender until smooth. Here's the beauty you get.

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

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

Zucchini caviar for the winter - recipe "Lick your fingers"

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

Ingredients (for 1 liter of prepared caviar):

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

Weigh zucchini must be pre-peeled and seeds.

Preparation:

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

Peel the tomatoes and cut them into cubes or rectangles or triangles. How do you like.

To make it convenient to remove the skin, make a crosswise incision on the tomato and dip it in boiling water. Hold for two to three minutes and remove. The peel can now be easily removed.

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

Garlic, onions and carrots are also finely treated.

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

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

When frying vegetables, stir 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 with a minimum boil. Remember to stir it constantly.

Grind almost finished caviar with a blender - it should become like mashed potatoes.

At this stage, the workpiece is allowed to add salt and sugar. Be guided by your taste.

To prevent the caviar from spoiling, it must be brought to a boil again and cook 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 such a distant Soviet Union.

Ingredients:

• peeled zucchini - three kilograms;
• turnip onions - 400 grams;
• vegetable oil - 150 ml;
• tomato paste - four tablespoons (I really like “Tomato”, it really tastes like real tomatoes);
• mayonnaise - 200 grams;
• granulated sugar - 100 grams;
• salt - a tablespoon without a slide.

Preparation:

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

To "cry" less while cleaning, constantly wet the knife in cold water - it helps.

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

Of course, zucchini caviar is cooked according to this recipe for a long time, but it turns out delicious and really resembles "shop" one.

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 makes our job much easier.

Ingredients:

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

Preparation:

1. It is necessary to prepare vegetables - cut the courgettes and onions into cubes, grate the carrots.
2. Pour oil into a multicooker bowl and add zucchini. Fry them until transparent. Then transfer to a separate bowl.
3. Fry the onions and carrots a little. And transfer them to the zucchini.
4. Now take your hand blender and puree the vegetables.
5. We shift the vegetable mixture into the multicooker bowl and turn on the "stewing" mode for 40 minutes.

You need to prepare the mixture with the lid open.

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

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

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

Bon appetit and see you new recipes!

The appearance of the vegetable marrow is rooted in the distant past. Scientists have proven that for the first time this vegetable began to be grown in ancient times. The homeland of the squash is America. Initially, ripe vegetables were not eaten, but only the seeds were dried and eaten. Subsequently, when the zucchini was brought to the territory of modern Europe, people realized that the fruit of the plant is edible and began to prepare many different dishes from it. This happened around the 16th century.

In Russia, the zucchini appeared only at the beginning of the 20th century, at a time when Tsar Nicholas II ruled. Supposedly it was brought by traders from Turkey or Greece. Soviet industry in 1930 of the last century began to cook squash caviar - a completely new product that gained popularity. But due to difficult situations in the world, its release was suspended and resumed only after several decades. It was the most delicious squash caviar.

Currently, this vegetable is eaten on all inhabited continents. There is hardly a country where they do not prepare dishes from it.

There is an interesting legend about the appearance of this vegetable. In ancient India, on the ocean coast, the local population earned their living by fishing. However, the elements did not always allow them to go to sea, and many fishermen simply did not return from fishing. Women worried about their husbands and asked God to send a fruit, the flesh of which would be like a fish, tender white, and it tasted like crab meat. They prayed that this miracle would grow on earth, and God would hear them. Zucchini began to grow on land, and the fishermen did not need to go to sea so often.

The benefits of squash caviar: myths and facts

The most useful quality of squash caviar is its low calorie content. The total energy value of the product, even with the addition of oil, usually does not exceed 70 kcal per hundred grams. Cooking squash caviar involves using a lot of vegetables. That is why the dish is able to improve digestion. This is due to the fiber in the product. The product perfectly cleanses the intestines.

It is believed that industrial marrow caviar is no less useful, but this is a moot point. If the product was made without the use of chemical additives - welcome to any table. But modern manufacturers, dreaming to cash in, are often cunning and add thickeners, flavor enhancers, and preservatives. It is these substances that can cause great harm to the body.

Therefore, homemade squash caviar made from fresh vegetables is an excellent and healthy dish that even doctors recommend to eat.

So, let's highlight the main useful qualities of squash caviar:

• low calorie content;
• the ability to lower cholesterol;
• good for digestion;
• has a mild diuretic effect;
• the vitamins that make up the composition help to strengthen the heart muscle;
• increases hemoglobin;
• useful in diabetes mellitus.

How to make squash caviar in a regular kitchen? What are the recipes for this unique dish. Let's figure it out.

Simple and delicious recipes for squash caviar

There are several dozen recipes for preparing this delicious, very healthy dish at home. Millet is prepared for the table or tasty squash caviar is prepared for the winter. Here are the most common recipes for this dish.

Zucchini caviar recipe according to GOST

GOST recipes from Soviet times are considered to be the reference. Many people yearn for those dishes, especially those who lived and grew up in the USSR. These recipes have been developed by experienced chefs, food technologists and have been refined over the years. That is why many housewives are very fond of dishes prepared with them.

To boil squash caviar in accordance with GOST for one 0.5 liter can, we need:

• zucchini 1000 gr.;
• tomato paste about 80 gr.;
• raw carrots 60 gr.;
• onion 40 gr.;
• small piece of parsley or celery root;
• vegetable oil 1/4 cup;
• salt 10 grams;
• granulated sugar 1 tsp;
• black pepper and a little bit of peas.

Cooking squash caviar according to GOST:

Zucchini caviar with tomato paste turns out to be very similar to the store one. It is best to choose small zucchini. They are softer in taste and consistency, so the future caviar will look more like a cream. The vegetables are washed well, peeled, cut into small pieces about 1 cm thick.

Pour half the prepared oil into a preheated pan, fry the zucchini until golden brown. The flame should not be too strong to prevent the vegetables from drying out, but it should also not be made small, as the zucchini will exude juice and will be stewed.

Then the fried vegetables are transferred to another dish, the rest of the oil is added to the pan and the rest of the chopped vegetables are fried until soft. And they transfer them to the zucchini, along the way, pouring the remaining oil there.

With the help of a blender, vegetables are chopped in mashed potatoes so that it turns out to be completely homogeneous. The resulting semi-finished caviar is sent to a small saucepan, mixed with tomato paste and stewed for about 5 minutes more. Then add spices to the dish, stir well again, remove from the stove.

This unique recipe produces marrow caviar just like in the store. This soft, tender, delicious dish will please both adults and children. It can be spread on a loaf, bread and served as a separate snack.

Using the same recipe, you can cook squash caviar for the winter, but we can offer another unique recipe for this dish.

The classic recipe for squash caviar

To prepare classic squash caviar you will need:

• 3 kg of zucchini;
• 1000 grams of onions;
• 1000 grams of carrots;
• 2 tablespoons tomato paste
• 1 tsp citric acid;
• vegetable oil;
• garlic if desired.

Zucchini caviar with garlic turns out to be more piquant.

How to cook:

The core is removed from large zucchini, the younger ones can be used whole. The peel is peeled and the vegetables are cut. Chop carrots, onions. The zucchini are fried until browned, and the onions and carrots until soft and everything is put in a separate container. Grind vegetables with a blender, add tomato paste, set on fire. You can use a meat grinder. Zucchini caviar through a meat grinder is no less tasty, but, however, not so tender.

The mixture is brought to a boil, add lemon, sugar, salt and bring to a boil. All are boiled for about 15 minutes, after which they are laid out in a cup or laid out in jars for twisting.

Zucchini caviar recipe for the winter

This wonderful homemade dish, prepared for the winter, will not leave anyone indifferent. To prepare it, you only need a few products. You need to take zucchini, carrots, onions (green can spoil the color) and tomatoes in a ratio of 5: 1: 1: 2.5. You will also need vegetable oil about 0.7 liters, salt, pepper a little. The result is squash caviar for the winter like a store.

Zucchini are well washed, peeled. If the vegetables are very ripe, you will have to remove the seeds as they are very tough. The rest is cut into small cubes.

To make zucchini caviar, then grind onions and carrots. To speed up the grinding process, you can use a food processor, if you have one, of course. This can save you a lot of time. But if it simply does not exist, then the onion is chopped finely, and the carrots are chopped on a grater (it can be coarse). You can also use other kitchen appliances. Zucchini caviar for the winter through a meat grinder turns out to be simply magnificent. Tomatoes are poured over with hot water, the thin skin is peeled off, then they are also cut quite finely.

By the way, a similar dish with tomatoes is much tastier. Many recipes use tomato paste, but since it is most often a store product, there is very little benefit from it. But squash caviar with tomatoes from the garden turns out to be simply amazing.

This is a fairly simple recipe for squash caviar. Vegetable oil is poured into a prepared frying pan, in a layer of about 2 cm. It is well heated and vegetables are lowered. Better to do this separately. First, the onions are kept on fire until soft, then the carrots. Next is the turn of the tomatoes. Tomatoes, along with juice, are spread in butter, stewed until it is completely gone. Zucchini are fried in parts; you can brown them a little.

All vegetables are transferred into one container and chopped with a blender. The resulting mixture is transferred to a deep saucepan, let it boil well. After that, the fire is reduced and boiled down to the desired consistency, adding salt and pepper.

The ready-made caviar is laid out in hot, well-sterilized jars, and placed in a large pot of water, placing a piece of cloth on the bottom. You need to sterilize 0.7 liter jars of snacks for at least 20 minutes. After that, the caviar is rolled up, the jars are wrapped in newspapers and covered with a warm blanket. It turns out squash caviar for the winter, you just lick your fingers.

Squash caviar recipe in a slow cooker

A modern multicooker is the best helper in the kitchen. Zucchini caviar in a slow cooker turns out to be simply amazing.

You will need the following products:

• zucchini about 1.5 kg (without peel);
• onions ¼ kg;
• half a jar of mayonnaise;
• 100 grams of tomato paste;
• vegetable oil half a glass;
• sugar, salt, pepper to taste.

How to cook:

Preparing squash caviar with mayonnaise for the winter is very simple. Put chopped onion into a multi-bowl, add oil, paste, spices and mix. On the multicooker set the "stewing" program, during the cooking process the whole mass is periodically stirred. As soon as the signal sounds, the mixture is transferred to another container.

Zucchini is peeled, chopped in a meat grinder or blender. They are also laid out in a multicooker bowl, mayonnaise is added and stewed on the same program for about 2 hours. About 40 minutes before the end, add the onion-tomato mixture to the vegetables, mix and cook until the signal. After that, the finished squash caviar with mayonnaise and tomato paste is laid out in jars, spun for the winter. The jars can be pre-sterilized as in the previous recipe.

Tips for making squash caviar so you can lick your fingers

1. When preparing this delicious but simple dish, special attention should be paid to the saucepan. Thin, enameled will not work in this case. Better to use a thick cast iron pot or deep non-stick frying pan. So the vegetable mass during cooking will not stick to the bottom and walls of the dishes.
2. The consistency of squash caviar with carrots directly depends on the quality of chopping. The easiest way to do this is with a blender, but if it simply does not exist, you can use a meat grinder. If you want to get tender caviar, then you should scroll the vegetables twice, first through a coarse mesh, then through a smaller one.
3. Zucchini should be chosen younger. Fruit length should not exceed 15-20 centimeters. If the skin of the vegetable is soft, then peeling it is not necessary.
4. To make the zucchini boil faster, you should pre-salt them, leave them in the refrigerator for a quarter of an hour. After that, the juice that appears should be poured out, and the vegetables should be lightly squeezed out with your hands.
5. If you want to cook a low-calorie, dietary product, you can try making squash caviar without roasting. For this, chopped vegetables are placed in a saucepan and brought to softness in their own juice without using oil. Then the whole set of ingredients is mashed, again using a blender.

Use our recipes to delight your family with delicious homemade squash caviar. This appetizer will appeal even to fastidious gourmets. If you do not use oil during cooking, then caviar can be offered even to one-year-old children.

Zucchini caviar is a product of the Soviet canning industry loved by everyone since childhood. How great it was: open a store can, plop a spoonful of orange, spicy-smelling caviar on a piece of white loaf and take a bite with pleasure! The Soviet Union is long gone, but nothing prevents us from cooking squash caviar at home according to the GOST recipe, or squash caviar “as in a store” (but only better!). Cook, remember childhood and enjoy a delicious sandwich.

And we will cook zucchini caviar for the winter, and not just like that, and spin it in jars so that it is tasty and enjoyable not only now, but also in the cold season.

Cooking time - 2.5 hours, yield - 1 liter

Ingredients

• zucchini - 2 kilograms
• carrots - 120 grams
• onions - 80 grams
• vegetable oil - 90 grams
• tomato paste - 190 grams
• ground allspice - 1 gram
• ground black pepper - 1 gram
• salt - 38 grams
• sugar - 20 grams

Preparation

Wash the zucchini, dry it with a paper or linen towel. Cut the zucchini into 3–4 cm thick rings. Remove the peel with a peeler. Remove seeds and inner soft part. Slice the zucchini rings across into 1cm slices.



Wash the carrots, peel and grate on a coarse grater.



Peel and dice the onions.



Now fry the vegetables one by one in a pan. For frying zucchini, use two-thirds of the total amount of vegetable oil. Fry the courgettes over medium heat until softened. They should become transparent and take on a beige tint. Once the courgettes are cooked, remove them from the pan.



Add the remaining vegetable oil to the same pan and fry the onions and carrots over low heat until softened. The carrots should take on a light yellow hue.



After browning all the vegetables, transfer them to a blender bowl. Drain the oil from the pan there. Pass vegetables through a blender. Check the degree of crushing of the food visually.



Transfer the vegetable mass to a thick-walled stewing dish, such as a cauldron. Simmer the vegetables with the lid closed for 40-45 minutes, stirring occasionally with a wooden spatula. The puree should boil down.



While the zucchini caviar is stewing, prepare the canning utensils. Wash glass jars and tin lids thoroughly with baking soda. Boil the lids. Sterilize the banks.



Add the tomato paste to the boiled squash caviar and mix thoroughly. After adding the tomato paste, simmer the caviar under the lid for another 15-20 minutes. Remember to stir the vegetables with a wooden spatula to prevent them from burning.



Then put allspice and black pepper, sugar and salt into the caviar. Stir well and taste the caviar. Simmer for another 2-3 minutes.



Divide the hot caviar into clean jars.



Sterilize the squash cans. To do this, place the jars with blanks in a container with very warm water. The temperature of the water in the container should approximately coincide with the temperature of the squash caviar in the jars. The water level in the container and the squash caviar in the jars must also match. Sterilize squash caviar for 15-20 minutes at a temperature of 90 degrees.



Close or roll up the sterilized workpiece immediately. Turn the sealed jars upside down and leave to cool. It is not necessary to wrap the workpiece. Transfer the completely cooled jars to the pantry for storage.

Do not burn vegetables when roasting. These vegetables are not suitable for making caviar.

Be sure to check the amount of salt and sugar in the finished product. Zucchini and carrots can be sweet on their own and sugar, like salt, may require a little less or a little more.

For good preservation of your workpieces, observe sanitary rules when cooking. Wash and sterilize lids and jars thoroughly. Do not violate the temperature and time regimes when sterilizing the finished product, this guarantees long-term storage of canned food. As for the allegedly obligatory use of preservatives such as vinegar, citric or salicylic acid, then these funds are not necessary for the preservation of homemade squash caviar.

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

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

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

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Zucchini caviar with tomato paste

A simple and quick recipe for the winter. The case when at home, without sterilization, a snack is obtained that playfully 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:

We weigh all vegetables peeled.

• Zucchini - 2-2.5 kg
• Carrots - 4-5 pcs. (0.9-1 kg)
• Onions - 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, clean) - up to 1.5-2 tsp (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 tastes good even when warm.
• If you need a drum batch of cans (6, 8 ...), multiply the components accordingly - by 3, 4, etc.
• We choose domestic tomato paste, high quality, thick.

How to cook.

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

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

Wash the carrots, peel them and also rub them - similar to zucchini. Peel the onion and cut it 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 method convenient for you - a saucepan on the stove or a slow cooker. Zucchini caviar according to this recipe always turns out "Lick your fingers!"

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

• With moderate heat on the stove - 40-60 minutes, stirring occasionally from the bottom up.
• In a slow cooker, "Stew" or "Baking" mode - 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 of your choice.

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

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

Having finished with the additives, we return the almost finished squash caviar to the heating dish and boil it on a low boil for another 10-15 minutes. Attention! Count from the beginning of gurgling.

Note: Beneficial accents.

• By the end of cooking, you can add 2-3 cloves of garlic (pass through a press). Or a couple of flat tablespoons of chopped greens (dill, parsley).
• It will be logical to add vinegar 5-10 minutes before removing from heat - up to 1 tbsp. spoon on the indicated ingredients. This will increase the shelf life of the finished caviar and, most likely, will require mandatory adjustment for sweetness. Throw in a pinch of sugar, stir, taste. So we bring it to taste.

Spread the finished hot caviar over dry sterilized jars (2 pcs. 500 ml each) - to the very top. We close it with the usual caps (self-tightening or simple under a seaming key). Turn the jars over and wrap them to cool slowly. After 24 hours, put it in a dark cabinet for storage.

Stir-fried zucchini caviar with tomatoes and bell pepper

Another sample from the "must have" collection among elementary blanks, remarkable in taste and price. A little patience will come in handy. Vegetables we will pre- fry separately... In addition to the main ones, we need tomatoes and bell peppers.

All the trouble is not in vain! This squash caviar turns out to be just such that it will not do without licking fingers and life-affirming smacking when tasting with the family. Uninhibited delight is the best praise for the hostess.
Let's cook!

Time - 1 hour 20 minutes

For 1 liter of caviar, we need:

• Weigh vegetables in peeled form
• Zucchini - 1 kg
• Tomatoes - 300 g
• Bulgarian pepper - 300 g
• Carrots - 200 g
• Onions - 100-150 g
• Garlic - 3-4 cloves
• Sugar - 1 tbsp. the spoon
• Salt - 2 tsp
• Citric acid - ¼ teaspoon (diluted 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? increase the components proportionally.
• Choose tomatoes and bell peppers that are juicy and not the cheapest. The latter must be red, orange or yellow thick walledto make it easier to clean.

Preparing vegetables.

With zucchini everything is as usual: we just clean the young ones, and we also cut out the seeds of the old ones. We cut the main character into medium-sized cubes, so it is faster to fry.

The 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, prying it with a knife. And cut into cubes again.

Peppers (sweet and thick-walled!) Are harder to peel, but desirable. Then we remove the seeds and white membranes and cut the pepper into medium-sized cubes.

Without fanaticism!

If you mess around too lazy, bell pepper you can not clean... But then, at the penultimate stage, puree the caviar until completely homogeneous texture without the slightest pieces. You will need a blender from 600 rpm.

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

1. The first is to clean the peppers with a very sharp peeler, with a minimum entrapment of the pulp.
2. The second - we load the peppers into an oven preheated to 180 degrees, keep there for 20-30 minutes. Then we take it out and put it in a tightly closed saucepan or plastic bag. The pepper will cool down and at the same time the thin skin will come off. It is easy to pry off and remove.
3. The third method is for the owners of gas stoves: put the pepper on the burner and burn it over an open fire from all sides. Do not be afraid, it will be scorched to black. We hide the pepper in a bag for 10 minutes (tie it up!) And take out the vegetable with “wrinkles” and black bubble scales in place of the burn marks. This is the skin that can be easily scraped off with a knife.

Finely chop the garlic. There are onions and carrots left, the preparation of which is obvious: clean and chop into cubes. The Berner grater always helps us out.

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

Roasting vegetables for caviar.

The beauty of this zucchini story is that we fry the vegetables separately. There, their flavoring accents are better revealed, and the finished snack turns out to be richer.

Pour some 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 a moderate fire and constant stirring... Alas, the taste of burnt vegetables will be felt in the finished dish.

Simmer, puree, boil and close in jars.

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

Stew seasoned vegetables for rolling over low heat under the lid - 1 hour . Stir regularly so that it does not burn. For caviar, which we prepare for the table, 40 minutes of simmering is enough.

Ready vegetables you need mash... Blender is a great helper! Transfer to a bowl, roll in mashed potatoes at low and then at high speed and taste. Here it is! Another moment bringing to taste - for personal preferences. You can use everything that you love, including greens.

To remove excess moisture from the puree from the blender return to the stewpan and let it simmer for another 5 minutes. We definitely try, and, if necessary, add sugar / salt / acid in a whisper.

The caviar is ready! Sterilized jars await her. We'll get along again without sterilization... We loaded hot caviar into the jars, screwed up 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 revealed as much as possible after insisting in the refrigerator - 1 day, in a tightly closed jar. So you will see for yourself that the recipe for caviar from zucchini for the winter with frying of the components will give a head start to the store. It's hard to resist licking your fingers while tasting your favorite snack!

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Those who have captured the times of "stagnation" remember the name - "scourge-paste". How to cook squash caviar tasty and simple at home? I haven’t tried many different caviar recipes, but there is no that taste of the famous Soviet caviar. It's already the height of summer, vegetables are beginning to grow on our plots, and it's time to prepare recipes for winter preparations, well, where in winter without squash caviar?

Our grandmothers remember when squash caviar first appeared on the shelves of Soviet stores. After all, it was our development. Everyone liked the product. Healthy and tasty, it was a good addition to lunch or dinner.

Then, after an absurd accident, when there were several poisonings of an undetermined nature, the caviar was taken out of production and safely forgotten for a couple of decades. But the recipe was not lost. She again found her place in our lives. Now many housewives rewrite each other's recipes, hoping to find the same, "like in a store", a real gostovsky.

• 1 Why is squash caviar useful?
  • 1.1 Preparation of ingredients
  • 1.2 What to cook?
• 2 How to cook squash caviar
  • 2.1 Recipes for squash caviar at home
    • 2.1.1 Recipe number 1:
    • 2.1.2 Recipe number 2:
    • 2.1.3 Recipe number 3:
  • 2.2 A few tips for preparing zucchini caviar for the winter

Why is squash caviar useful?

Almost immediately, caviar was recognized as a dietary product, dietary fiber and a lot of useful microelements, and most importantly low calorie content, that is what attracted it most, of course, after its amazing, rich taste.

Zucchini caviar is useful for normalizing digestion, thanks to plant fibers.

It regulates the water-salt balance and is a mild diuretic.

Able to remove harmful cholesterol, with regular use.

It is useful for chronic diseases of the heart and blood vessels.

It is able to increase the hemoglobin in the blood.

It is recommended to eat it for patients with diabetes mellitus.

Preparation of ingredients

Every housewife has her own specialty recipe for squash caviar for the winter. In general, the preparation of squash caviar itself at home is not very difficult. But to make it tender, to melt in your mouth, you need to choose the right zucchini. It's good if they grow in your garden, then you can choose the youngest and most tender ones. But you can also try to find the same on the market. The main thing is to choose at the beginning of the season.

If you are late and you have to make caviar from the grown zucchini, then remove the skin from them and be sure to peel them of seeds, otherwise they will be felt even if you grind everything well.

In addition to zucchini, various products are added to the caviar, as you like. Tomatoes or tomato paste make it juicy, with a tart, sour taste. Carrots add sweetness. And of course seasonings, aromatic, spicy, spicy.

What to cook in?

It has long been known that the taste of our food depends on the quality of the dishes in which it is cooked, rather not on the quality, but on the material. What delicious squash caviar is obtained in a cast-iron saucepan. But if there is no such cast iron, you can take a stainless steel pan, it is better if it has a double bottom.

I also do not recommend aluminum dishes for these purposes, vegetables contain acids that cause oxidation, and aluminum often gets into food, the taste is not good.

How to cook squash caviar

Homemade squash caviar can be prepared in a variety of ways. But there are several main stages that provide that unique taste and consistency of the product:

• All products are prepared first. This means everything is washed and the skins are removed from zucchini, tomatoes, onions. If there are even small seeds in the zucchini, then they are also removed.
• All components are cut into cubes or grated, as you like.
• A very important stage is frying, then the caviar acquires its own unique taste.
• After frying, stewing takes place, no, rather the evaporation of liquid from vegetables. At this time, the necessary spices are added.
• When the vegetables have already given up unnecessary moisture, they can be chopped, methods through a meat grinder or blender are suitable here.

Some bypass the frying mode, or rather just boil vegetables. This can also be done, but the taste of the caviar will be completely different.

Zucchini caviar recipes at home

Recipe number 1:

For him you will need:

• Zucchini 3 kg;
• Carrots 1 kg;
• Onions 1 kg;
• Tomatoes 1 kg;
• Vinegar 9% 3 tsp;
• Dill and parsley 20 gr;
• Garlic 2 heads;
• Salt and pepper to taste;
• Vegetable oil.

How to cook squash caviar for the winter:

In this recipe, first there is grinding, many like it so, the consistency is softer. Zucchini, carrots, tomatoes mince, grind everything separately. Finely chop the onion. Fry everything separately in vegetable oil. Combine everything, add salt and pepper, simmer until tender. Finally, add finely chopped herbs, chopped garlic and vinegar. Spread hot in sterilized jars and roll up. Do not wrap the banks.

Recipe number 2:

We need the following products:

• Zucchini 1 kg;
• Carrots 2 pcs;
• Onions 2 pcs;
• Sweet pepper 2 pcs;
• Celery 1 root;
• Vegetable oil 100 g;
• Parsley dill;
• Salt.

How to cook zucchini caviar:

Peel the zucchini, cut into small cubes and lightly fry. Dice the onion and bell peppers as well. Grate celery and carrots on a coarse grater, chop the herbs finely.

Fry all vegetables in vegetable oil, put them in a saucepan, salt, stir, cover and put in the oven for 15-20 minutes. Spread the prepared caviar in sterile jars (I take half a liter), cover with lids and sterilize for 25-30 minutes. Roll up the cans. Store in a cool place.

Recipe number 3:

What we need:

• Zucchini 2 kg;
• Garlic 3 cloves;
• Onions 500 g;
• Vegetable oil 100 gr;
• Salt and sugar 1 tsp each;
• Vinegar 9% 2 tbsp. l .;
• Parsley 1 bunch;
• Black red pepper and allspice ground to taste.

How to cook squash caviar:

This recipe also comes with sterilization, but such caviar is stored for a very long time. Peel the zucchini and cut into slices, fry until golden brown, cool. Finely chop the onion and fry with red pepper. Pass the garlic through a press and crush with salt. Finely chop the clean and dried parsley and also fry in oil.

Now we pass all the vegetables through a meat grinder, salt, add sugar, black and allspice, vinegar. Mix everything thoroughly and lay out in pre-sterilized jars. Cover the jars with lids and place them in a saucepan with hot water. We sterilize half-liter - 1 hour, liter - 1.5 hours. Then we roll up the lids and let cool.

At the beginning of the harvesting season, we all ask ourselves the question of how to cook delicious squash caviar? There are a few little secrets that not everyone knows, I will gladly share with you.

• You can shorten the cooking time for caviar by removing excess liquid from the zucchini in advance. To do this, cut the zucchini into 1 cm slices and salt them on both sides, let them lie for half an hour. The salt will draw out the moisture, you just have to squeeze them out and proceed with further processing.
• If you have some kind of chronic disease and you have been banned from fried, boil products for squash caviar, the taste will be slightly different, but still tasty and, moreover, a dietary dish.
• Do you like tender squash caviar? Then grind the raw zucchini with a blender. See how the taste changes.

I gave you a few recipes, my favorites. In general, there are a great many options for cooking caviar from zucchini, you can experiment. Grow these wonderful vegetables, I already wrote how to do this and cook with pleasure.
I suggest watching a video recipe for squash caviar with carrots.