How best to cook zucchini caviar. How to cook zucchini caviar - recipe with photo

How to cook zucchini caviar, tasty and juicy. Zucchini caviar is a great dish, both for snacks and for canning for the winter. Today we will look at the recipe for cooking zucchini caviar as a snack.

Surely every family prepares zucchini caviar in its own way, everyone has their own secrets that are passed down from generation to generation.

Zucchini caviar with carrots, tomatoes and bell peppers

What will be required to prepare the dish?

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

Cooking at home

We will thoroughly cut the washed and peeled vegetables into slices, so that we can then grind them in a meat grinder. Chop the onion and lightly fry in a cauldron.
Fry the onion
Put all the ground vegetables here, and simmer, stirring with a spoon, until the moisture evaporates. Salt, sugar, pepper, add chopped garlic.
Grind the garlic
After mixing everything, put out for about 20 minutes. Add vinegar, mix well with the mass and send it to jars sterilized in advance. Such preservation does not need pasteurization.
We roll up the jars with lids. Read more
Having rolled up the lids, put the jars upside down, cover them with something warm, and so on until it cools down.

Squash caviarwith onions and herbs

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

Cooking a delicious meal

If the zucchini is young, you can not peel them, but, after washing, cut them not thickly into circles and fry them in sunflower oil (having heated it beforehand). In the same way, fry the finely chopped onion, then the greens (lightly).
Add salt to the garlic to grind them together - you get a kind of gruel. Then we grind all the vegetables in a meat grinder and put salt and garlic, sugar, pepper, volem and vinegar there.
Having mixed everything, we decompose the mass into jars and sterilize. An hour and 15 minutes will go to half-liter jars, one and a half - to liter ones. We twist the lids, and cover with warm.

Zucchini caviar with bell pepper

What is needed for cooking?

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

We do the workpiece correctly

Of all the vegetables, only three carrots on a grater, finely chop the onion. And the rest goes through a meat grinder.
Fry the carrots and onions in butter, then send all the grated vegetables to them. Then we put spices with spices, salt, sugar, and simmer the mass over low heat. It will take at least two hours to cook.
Do not forget to stir regularly, otherwise the caviar will burn. At the very end, about 10 minutes before readiness, put peppercorns, before closing the jars pour vinegar, mix and boil.
We put the caviar in jars and sterilize them, as usual.

Zucchini caviar with herbs

Procurement Products

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

A little cooking instruction

Finely chopped onions and grated carrots will be sent to hot oil. Let them fry. Cut the zucchini into small cubes, lightly salt - the juice should come out.
After squeezing the zucchini a little later, we will send them to the onions and carrots. Simmer, stirring constantly. Half an hour before readiness, cut the greens finely, put the spices and chopped garlic in a cauldron.
Mix and simmer for another 30 minutes. At the very end, pour in the vinegar, mix everything and roll it up as we always do. If it will be eaten immediately, you can add walnuts.

Zucchini caviar with eggplant and other vegetables

Ingredients for cooking

Zucchini - 500 grams
Eggplant 300 grams
Carrot - 1 piece
Onion - 300 grams
Bulgarian pepper - 2 pieces
Garlic - 5 cloves
Tomatoes - 300 grams
Salt and pepper - to taste
Vinegar - 1 teaspoon
Sunflower oil - 0.5 cups

Preparing the recipe!

We wash all the vegetables, peel them - from the husk, seeds and stalks. First, let's pass zucchini, eggplant and Bulgarian pepper through a meat grinder.
Then chop the onion finely, heat the dish in which everything will be cooked. Pour the oil here and fry the onion on it until golden brown, then add the carrots ground in a meat grinder.
When everything is ready, put all the ground vegetables in a bowl and, bringing to a boil, simmer for an hour. At the end, 10 minutes before turning off, we introduce crushed garlic, tomatoes ground in a meat grinder and salt and pepper to taste and pour vinegar.
We will pour the caviar into jars and seal it, covering it with a warm blanket for 5-6 hours.

Zucchini caviar with mayonnaise

What is included in the workpiece?

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

Cooking delicious preparations with the mind!

I must say right away that the recipe is for risky experimenters, so first make a small portion for testing, and for those who have good health!

Grind all the vegetables in a meat grinder and pour the mass into a cauldron. Here we introduce vinegar with sugar, butter, tomato paste and salt.
Mix everything and cook for two and a half hours until it boils down. The main thing is not to let it burn, so mix the mass more often.
Half an hour before readiness, we introduce chopped garlic into gruel, mayonnaise, pepper, mix and pack in sterilized jars.
We roll up the lids.

Zucchini caviar with celery root

Ingredients for cooking

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

Preserving the harvest for the winter with love!

Cut the zucchini into circles, send them to hot sunflower oil. After cooling, grind in a meat grinder.
Then finely chop the onion, carrot and celery root. Each ingredient is fried separately.
Grind the tomatoes, add the mass to the ground zucchini, mixed with the rest of the ingredients.
Mix and, adding sugar, salt, spices, simmer on a small fire, stirring.
When all the moisture has evaporated, we put it hot in sterilized jars, and then we sterilize the half-liter jars for half an hour, and the liter ones for ten minutes longer.
Screw on the lids.

Zucchini caviar with tomato sauce

Products needed for cooking

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

We make preparations for the winter with benefit

Sliced zucchini and onions, fry them, but each separately.
Then, grinding it all in a meat grinder, salt, pepper, add finely chopped garlic and tomato paste. Bring to a boil and put hot in sterilized jars, covered with lids.
Then we send the jars to a pot of hot water and sterilize x. Liter jars are sterilized for an hour and a half, and only then rolled up.
It would be nice to cover them with something warm, and let them stand until the morning, and only then send them to the shelves.

Zucchini caviar with carrots

What do you need to prepare a meal?

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

Preparation of a dish with a detailed description

Wash all vegetables well. Peel onions, garlic, peppers and carrots.
Finely chop the zucchini - first lengthwise, then into cubes. The carrot is cut into slices. Finely chopped garlic and onion. Grind hot peppers separately.
We mix all the vegetables, put them in a pan, salt and pour oil, then water (literally a little). Simmer for half an hour until the vegetables are soft.
Then pass the mass through a sieve and send it to the pan. Still stew the mass, not forgetting to stir, for about five minutes. It remains for us to pack the caviar in sterilized jars and, having covered them with lids, sterilize for half an hour.
And only then tighten the lids with a key.

Zucchini caviar with apples, carrots, peppers and tomatoes

Cooking Ingredients

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

How to make a dish for the winter correctly?

After washing and cleaning all the ingredients, cut randomly and grind in a meat grinder.
Then, having combined everything together in a bowl and adding half a glass of oil, we will send it to boil. The process will last 2-3 hours until the caviar acquires a specific density.
Season the caviar with salt and sugar (to taste), put it in sterile jars and seal immediately. Such preservation can be kept in any dark and cool place.

Zucchini caviar with mushrooms

Required Products

Zucchini - 1 kilogram
Mushrooms - 400 grams
Tomatoes - 4-5 pieces
Onions - 2-3 pieces
Garlic - 1 head
Carrot - 1 piece
Dill - bunch
Bulgarian pepper - 2 pieces
Tomato paste - 1 tablespoon
Lemon juice - 1 tablespoon
Sugar and salt - to taste
Red and black ground pepper - to taste
Sunflower oil

We preserve squash caviar correctly!

Wash all vegetables. Grate zucchini, peppers and carrots on a coarse grater.
Onion cut into half rings. And we will remove the skin from the tomato (dousing it with boiling water beforehand) and throw it into a blender or grind it through a meat grinder. Mushrooms are cut into cubes or strips. We heat the oil, fry the mushrooms until browned.
After removing them from the pan, put them here, adding oil, onions and fry for 3 minutes, put the carrots here, continuing to fry for a quarter of an hour. We will also introduce zucchini here, simmer for another quarter of an hour on a small fire. Add peppers with tomatoes, and simmer the same amount until the mass becomes homogeneous. We introduce mushrooms and tomato paste in the middle of cooking.
Salt all this to taste, sugar and pepper, then put chopped dill, hot pepper, garlic here and add lemon juice. Mix everything, boil and put it in sterilized jars and roll up the lids. If you are afraid that it won’t be before winter, drop a little vinegar into the mass about five minutes before the readiness.

Squash caviar pieces

Ingredients:

3-4 medium zucchini,
4-5 medium tomatoes
2 large onions
2 large carrots
50 grams of greens
vegetable oil for frying.

How to cook zucchini caviar:

Usually, zucchini caviar is cut into cubes, but since we will not preserve it, we suggest that you cut it into strips.
So, chop the onions and carrots as for frying. Onions in cubes, and carrots in cubes or straws. We spread them in a heated stewpan or cauldron (if the portion is large). Fry onions and carrots until golden brown. Then add zucchini. If they are not young, but with a yellow skin, then it must first be removed.
Fry everything together for some more time. Now let's get to the tomatoes. So that we do not come across the skins in the dish, it must first be removed. Make slits at the top and bottom of the tomato.
Put the tomatoes in boiling water for 20 seconds. Now you can easily remove the skin and cut the tomatoes into cubes. Add tomatoes to our zucchini and fry.
Lastly, add greens to the caviar. Cover the saucepan with a lid and reduce the heat to low. Stew caviar for 30-40 minutes under a closed lid. Mix a couple of times, and at the same time check that the caviar does not burn, if there is not enough liquid, add a little water.
Don't forget to salt and pepper the caviar. For spicy lovers, try adding hot peppers or garlic to the caviar.
Ready-made caviar tastes best when it is infused for 5-6 hours. But often she simply does not wait for this time, as she is eaten immediately, as soon as she cools down.

Zucchini caviar recipe with bell pepper and garlic

Of course, it is much easier to buy some goods in the supermarket, but nothing can replace the taste of homemade squash caviar. In addition, the main plus is that any hostess can cook caviar from zucchini. You just need to prepare all the ingredients and go.

You can cook zucchini caviar recipe with bell pepper and garlic in about 30-40 minutes, then you will need to cool it in the refrigerator for another hour. After cooking, zucchini caviar can be stored in a refrigerator in a closed jar (so as not to add extraneous odors) for 3-4 days.

In general, there are a lot of recipes for zucchini caviar, but consider a recipe whose highlight is the addition of sweet bell pepper. It will not change the taste especially, but many people will like a touch of sweet pepper.

Ingredients:

carrots - 2 pcs.;
zucchini - 3 pcs.;
onion - 2 pcs.;
tomato - 1 pc.;
sweet pepper - 1 pc.;
vegetable oil - 3-4 tbsp. spoons;
salt, turmeric, black pepper - to taste;
garlic - 3-4 cloves;
dill - 1 bunch.

Recipe for zucchini caviar with bell pepper and garlic:

First you must prepare all the vegetables: peel the onions and carrots, wash and cut into pieces. Peel sweet peppers, then wash with tomatoes and cut into cubes.
Wash the zucchini and cut into cubes. Start cooking: pour oil into a frying pan and put onions with carrots.
When the vegetables are browned, add the zucchini and stir. Now the vegetables will be stewed in their own juice. Then lay out the tomatoes and sweet peppers.
Stew vegetables for 10 minutes, then add salt, turmeric and ground pepper. After another 5 minutes, add chopped garlic to the pan.
Next, add finely chopped dill, stir and turn off the heat after 2-3 minutes.
To prepare caviar “like in childhood”, you will need a blender or chopper. It will help you achieve that consistency so that you can make caviar, just like in the store. When the contents of the pan have cooled, transfer everything to the chopper and turn it on for 1 minute.
Caviar is ready. It must be transferred to a jar or other container and put in the refrigerator. An hour later, you can serve it to the table.

Ira zucchini recipe with garlic

Ingredients:

zucchini - 1200 grams;
Bulgarian pepper - 3 pcs.;
carrots - 200 grams;
onion - 100-150 grams;
sunflower oil - 250 grams;
thick tomato juice - 1 cup or diluted tomato paste;
garlic - 4-5 cloves;
salt, ground black pepper;
sugar to taste (about 2 tablespoons).

Recipe for zucchini caviar with garlic:

We start by preparing the ingredients that we need to prepare caviar with garlic zucchini cubes. Onions must be peeled and cut into cubes. Pour it into a preheated pan, where we pour about 100 ml of oil.
While the onion begins to fry over low heat, prepare the carrots. We wash it, clean it and also cut it into small cubes. We also send it to the pan to the onion and fry until gently golden.
Bulgarian pepper must also be added to onions and carrots. It must be washed, the core with seeds removed. Then cut into cubes. Now we process the main vegetable of our dish - zucchini. We will eat one large zucchini or several smaller ones under running water. Then we peel off the skin.
If it is a zucchini with hard seeds, they must be removed along with the core. If you are using small young zucchini, then after removing the skin, boldly chop them into cubes along with the seeds.
We also pour zucchini to already fried vegetables. Add more vegetable oil and mix. Vegetable oil can be added several times during the entire frying of vegetables as needed. After the zucchini, immediately pour the tomato juice into the pan, mix, cover with a lid and leave to simmer over medium heat.
When the zucchini starts up the juice and becomes softer, open the lid and continue to fry the caviar. When the liquid evaporates and the caviar changes color, add salt, pepper and sugar. Mix, bring to taste.
Turn off the caviar, add squeezed garlic, mix. Cover with a lid for 10 minutes.
It can be served both hot and cold. Enjoy your meal!

Zucchini caviar as in the store

Ingredients:

2 kg. zucchini,
2 medium carrots
2 medium onions
2 cloves of garlic
1 tbsp tomato paste,
salt, pepper to taste,
greens - optional
3-4 tablespoons of sunflower oil,
1.5 tsp vinegar.

Recipe for zucchini caviar:

Wash the zucchini, remove the skin and remove the seeds. Grate on a coarse grater or scroll in a meat grinder.
We do the same with carrots. Finely chop the onion.
In a large frying pan or better in a cauldron, heat sunflower oil and add zucchini. Fry for 7-10 minutes covered. Add onions and carrots, mix.
Salt and simmer, stirring occasionally, for 30-40 minutes.
Add tomato paste, pepper, garlic and vinegar passed through a press. Chopped herbs can be added if desired. Close the lid and simmer for another 7-10 minutes. For those who like a spicy snack, you can add pieces of hot pepper.
We puree the hot caviar with a blender to a homogeneous consistency and lay it out in sterilized jars. Close the lids and wrap until completely cool.
If you are preparing caviar in order to immediately serve it, vinegar can be omitted. Read
You can serve such an appetizer with boiled potatoes, meat, or just spread it on bread and eat! And yet, caviar will be more than ever useful during fasting.

Enjoy your meal!

Favorite by many of us, squash caviar is not only very tasty, but also a healthy meal. This low-calorie snack contains a huge amount of valuable and important microelements for health (vitamins B, C, iron, sodium, phosphorus, organic acids). perfectly absorbed by the body, improving the functioning of the digestive system. It is especially useful for people suffering from anemia, hypertension, heart disease and overweight. It turns out very tasty tender at home. you will find this dish in this article. The food turns out to be no worse than store-bought, and even tastier and more aromatic.

Zucchini caviar at home. Recipe

Ingredients: three kilograms of zucchini, 30 g of granulated sugar, 1 kg of onion, three tablespoons of tomato paste, a kilogram of carrots, seven cloves of garlic, 1.5 tablespoons of salt, fresh herbs, black pepper.

Wash the zucchini. Peel the skin and remove the seeds. Grate carrots on a coarse grater. Cut the zucchini into cubes. Finely chop the peeled onion. In a frying pan or cauldron, fry chopped zucchini in sunflower oil. Then transfer it to a colander to drain some of the fat. In the same cauldron, pass the onion and carrot separately. Combine all the vegetables and chop them with a blender or meat grinder. Transfer the resulting mass back to the cauldron, mix, add spices, boil and simmer for about forty minutes with the lid closed. At the end, put chopped garlic and herbs, as well as tomato paste. Simmer for another ten minutes. Zucchini caviar with tomato paste is ready. Transfer it to jars and put it in a fairly cold place.

Zucchini caviar at home. mayonnaise recipe

Ingredients: three kilograms of zucchini, 500 g of onion, 250 g of fat mayonnaise, 100 g of sugar, 250 g of tomato paste, two tablespoons of salt, 150 g of vegetable oil, parsley and ground pepper.

Peel the zucchini, cut them into pieces and scroll with a meat grinder. Add tomato paste and mayonnaise to them. Simmer the appetizer over low heat for one hour. After that, add sugar, pepper, salt and parsley. Boil the caviar for another forty minutes. Then take out the bay leaf, and put the food in jars.

Zucchini caviar at home. Seaming recipe

Ingredients: a kilogram of zucchini, 20 g of vinegar (9%), 70 g of tomato paste, 250 g of onion, ground celery, salt, four cloves of garlic, sugar and ground pepper.

Peel the zucchini and then cut into small (3 by 3) cubes. Transfer them to a saucepan with a thick bottom, season with oil and sweat for about thirty minutes with the lid closed. Don't forget to add salt. At this time, cut the onion into cubes and saute it for several minutes in a pan. Then add crushed garlic, celery and tomato paste. Onion sweat for another five to eight minutes with the addition of all the spices. Combine the zucchini with the rest of the vegetables and beat the resulting mass into a puree with a blender. Put the food on a small fire, add vinegar and cook for three minutes. Zucchini caviar at home is ready. Arrange it in sterile jars and tighten with metal lids. Enjoy your meal.

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

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

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

I will write this recipe first, because I think it is a favorite. The rest of the recipes are also very tasty, but my family likes this one more than others. In this recipe, I will write the secrets of making the perfect zucchini caviar. Knowing these secrets, you will cook caviar that everyone will like. It will be no worse than squash caviar in the store, and perhaps even better. Everyone who tries it will be asking for more...

First of all, you need to choose the “right” zucchini. Half of the taste of future caviar will depend on the quality of zucchini. Zucchini should be fresh, that is, plucked recently, a day ago. To determine freshness, look at the stem. It should be green and juicy. If the stalk began to dry out, turn brown, then such a zucchini has already been plucked for a long time.

Ingredients:

zucchini - 1 kg
carrots - 300 gr.
onion - 300 gr.
tomatoes - 300 gr.
tomato paste - 1 tsp
vegetable oil - 100 ml
citric acid - 0.5 tsp
salt - 1 tsp
sugar - 1 tsp
ground black pepper - 0.5 tsp
dill and parsley - 50 gr. (optional)

How to prepare caviar, as in a store:

1. If you took young zucchini, then you do not need to peel them. If the zucchini is overripe, be sure to cut off the skin and remove the seeds. In this case, the weight of the zucchini will need to be measured after cleaning. Cut the prepared zucchini into 2x2 cm cubes.

The slicing should be the same so that all the pieces are cooked at the same time.

2. So that the caviar does not boil for a long time, but at the same time it turns out thick, chopped zucchini needs to be salted and mixed. For 1 kg of zucchini, take 1 tablespoon of salt without a slide. Leave the salted zucchini for 20 minutes. During this time, the salt will draw out the juice from the vegetables, which will not need to be used when cooking.

3. Carrots will give the caviar a sweetish taste and an orange color. It needs to be cleaned and cut into cubes. Do not grate carrots! First cut into circles, 5 mm thick, then cut these circles into sticks.

4. Cut the onion into half rings, 5 mm wide.

5. Fresh tomatoes must first be peeled so that there are no pieces of it in the finished product. To make the skin peel off easily, make a cross-shaped incision on the top of the tomato. Then pour boiling water for 30 seconds, drain the water and cool with cold water. After such a contrast procedure, you can easily remove the skin with your hands.

Cut the tomatoes into cubes, about 1x1 cm.

6. When the zucchini stand, drain the juice from them and squeeze them out with your hands like a sponge.

7. You need to fry vegetables separately, because they have different structures and different cooking times. If there are three frying pans on the farm, then they will come in handy now. If not, then fry the vegetables in turn. You do not need to make the caviar too oily, so pour 1-2 tbsp into the pan. oils. Wait until the oil is well heated. It is not necessary to fry until fully cooked, because the vegetables will still be stewed together.

Fry zucchini for 7-10 minutes, carrots - 10-15 minutes, onions and tomatoes - 2 minutes each.

8. In one pan, start frying the onion. When the onion becomes translucent, add chopped tomatoes to it. Saute these vegetables together for a couple more minutes. In another pan, fry the zucchini, stirring them occasionally, in the third - carrots.

9. Take a saucepan with a thick bottom and pour vegetable oil into it (about 3 tablespoons). Spread the oil over the bottom of the pot so the vegetables don't burn. Put all the fried vegetables into the pan.

10. Using an immersion blender, turn all vegetables into a homogeneous mass. You can also use a meat grinder, but in this case there will not be such a uniform texture as you get when using a blender.

11. For a brighter and more saturated color, add 1 teaspoon of tomato paste to the caviar and beat everything again with a blender.

12. Put the caviar on the fire and let it boil. Reduce fire to minimum. Now the stage of boiling has come, when the caviar needs to be brought to the desired consistency. During the quenching, all excess liquid will evaporate. Stew caviar with an open lid. If the lid is closed, the condensate will flow back into the pan and the boiling process will be delayed. Do not forget to stir the caviar from time to time so that it does not burn.

13. After 40 minutes, you need to bring the caviar to taste. Taste it and salt it (about 1 tsp of salt per 1 kg of zucchini). Also add black ground pepper. To prevent the caviar from exploding and storing well, add half a teaspoon of citric acid, as well as 1 teaspoon of sugar for balance. For spice, you can add a couple of sprigs of greens (finely chopped), if you like. But this is not at all necessary. Boil the caviar, boil for another 5 minutes and you can lay it out in sterilized jars. Do not turn off the heat, put boiling caviar in jars!

You need to salt the caviar at the end of cooking. If you salt immediately, then after boiling it may become oversalted, as the volume will decrease.

Ready caviar will be thick. It falls from a spoon in large drops, but does not drain. Do not forget to sterilize the lid and pour boiling water over the ladle with which you will pour the caviar.

14. It remains to turn over the finished preservation and wrap it in a blanket. Leave the caviar to cool completely. This is a recipe for a truly delicious caviar, thick and bright. You can safely call it "you'll lick your fingers", I recommend it.

Zucchini caviar for the winter according to GOST

In the recipe according to GOST, the minimum number of ingredients. This is zucchini caviar, which means that there should be more zucchini than other vegetables. In addition to zucchini, you also need to take onions and carrots in certain proportions (it is better to use a kitchen scale to accurately determine the weight of vegetables in a peeled form). Tomatoes are not used, but tomato paste is put, which, according to GOST, should be 30%.

If you put fresh tomatoes, then the caviar will turn out to be more liquid, it will need to be boiled longer to the desired consistency.

Vinegar essence or ordinary table vinegar 9% is used as a preservative. Using vinegar you will be sure that the jars will not explode.

Ingredients(vegetables are weighed clean):

zucchini - 3 kg
carrots - 1 kg
onion - 800 gr.
refined vegetable oil - 300 ml
tomato paste - 3 tbsp with a slide
garlic - 6 cloves (optional)
parsley or celery root - 1 tbsp (rubbed)
salt - 1 tbsp. without a slide
sugar - 1.5 tbsp. (38 gr.)
vinegar essence 70% - 1 tbsp. (at least 1 tsp)
ground black pepper - to taste
ground allspice - to taste

Cooking method:

1. It is better to take young zucchini for caviar. If you managed to find only the old ones, then cut off the peel from them, cut them in half lengthwise and remove the seeds with a spoon. Young ones can be used whole without removing anything.

2. Cut the zucchini into cubes. Peel carrots and onions. Cut the onion coarsely, a small one can be cut into 8 parts, grate the carrots on a coarse grater or cut into circles. Finely chop or grate the parsley root.

3. Pour half of the odorless vegetable oil into the pan and heat it well. Put all the zucchini in the pan to fry them. Cook the zucchini over medium heat with the lid open, stirring occasionally. Vegetables will decrease in size, let out juice, which will partially evaporate. Zucchini will be translucent and soft in the end.

4. Put the zucchini in a heavy-bottomed pan along with the oil in which they were fried.

5. Pour the second half of the vegetable oil into the freed pan and heat it well. Put the chopped carrots and fry it over medium heat for 5 minutes with the lid open. Next, add the chopped parsley root to the carrots, mix and continue to fry for another 5 minutes.

6. Add the onion to the fried vegetables, stir, cover and cook for another 20 minutes. Stir the vegetables occasionally so they don't burn.

7.Pour the fried onions with carrots to the zucchini into the pan along with the oil. Mix all ingredients thoroughly.

8. Put the caviar on a small fire to stew in a saucepan under a closed lid for 30 minutes. Be sure to stir occasionally, otherwise it will burn. The pan must be taken with a thick bottom.

9. When the vegetables are stewed together, use an immersion blender to turn them into a homogeneous puree mass. You can also use a food processor (you will need to shift the caviar into it) or a meat grinder.

10. Put salt, sugar, ground black pepper and allspice to taste, tomato paste into the caviar, stir.

11. On low heat, stirring occasionally, cook caviar for another 30 minutes. The lid should be slightly open so that the water evaporates faster. If you cook with the lid open, the caviar will shoot, which will pollute the kitchen. Boil the caviar to the desired consistency.

12. Squeeze the garlic into the caviar through a press and pour in the acetic acid. The minimum amount of vinegar essence for this amount of caviar is 1 teaspoon. Vinegar is needed to guarantee the safety of caviar in jars. Stir and cook caviar under the lid for another 10 minutes, no more. Be sure to taste for salt and sugar, if necessary, balance the taste. If it is too sour, you can add sugar. Be sure to sterilize jars and lids.

13. Spread hot caviar in jars and roll up with hot sterile lids. Turn over and wrap in a blanket, leave to cool completely. So the real zucchini caviar is ready, delicious, like in childhood.

Zucchini caviar with mayonnaise and tomato paste

Caviar with mayonnaise is very tasty, however, fatty. If this does not scare you, then be sure to cook zucchini caviar according to this recipe.

Ingredients (vegetables weighed peeled):

zucchini - 3 kg
onion - 0.5 kg
tomato paste - 300 gr.
mayonnaise - 250 gr.
odorless vegetable oil - 100 ml
sugar - 100 gr.
salt - 2 tbsp.
red ground pepper - 0.5 tsp

Zucchini caviar with mayonnaise - preparation:

1. Wash the zucchini and cut into pieces that fit in a meat grinder. If the zucchini is old, with a thick skin and overripe seeds, then they need to be peeled and the seeds removed. Weigh such zucchini after cleaning.

2. Peel the onion, wash and cut into arbitrary pieces that can be passed through a meat grinder.

3. Now twist the zucchini and onions through a meat grinder. Put the vegetables in a saucepan in which you will stew the caviar.

4. Put mayonnaise, tomato paste and vegetable oil to the vegetables. Mix everything thoroughly. Place over medium heat, cover and bring to a boil. During this time, be sure to stir the caviar two or three times so that it does not burn. When the whole mass boils, reduce the heat and simmer for one hour under a closed lid. Zucchini caviar needs periodic stirring (every 10-15 minutes).

5. After an hour of stewing, add sugar, salt and red pepper to the caviar. Stir and continue to simmer for another hour. At this time, you can sterilize jars and lids.

6. Arrange the finished hot caviar in prepared jars (they must be dry), and roll up the lids. Turn over, put on a blanket with a lid down and wrap it “under a fur coat” until it cools completely (for about a day).

7. That's all. Caviar can be removed to a storage place. From this amount of ingredients, 4 liters of squash caviar are obtained. Very tasty!

Spicy zucchini caviar with bell pepper

This recipe is good for those who like spicy. Such caviar will be a great addition to meat (like adjika) or it can be served as an independent snack. The recipe has a lot of garlic and hot peppers. You can put these ingredients to your taste, not everyone likes too spicy food.

Ingredients:

zucchini - 2 kg (preferably young ones)
sweet pepper - 0.5 kg
carrots - 0.5 kg
garlic - 2 heads
red ground pepper - 1 tbsp. You can grind fresh chili peppers.
tomato paste - 150 gr.
refined vegetable oil - 100 ml
salt - 1 tbsp.
sugar - 2 tbsp.
vinegar 9% - 3 tbsp.

How to cook spicy zucchini caviar:

1. Vegetables need to be washed and cut. The cut should not be too small, but not too large. Cut the zucchini into medium cubes, carrots into slices, tomatoes into slices, pepper into strips. Place tomatoes and zucchini in separate bowls.

2. Lightly salt the zucchini and tomatoes so that they release the juice. Salt take from the total norm of salt for the whole caviar. Vegetables prepared in this way will be easier to boil.

3. Pour all the vegetable oil into a saucepan with a thick bottom and pour all the chopped vegetables, except for tomatoes (zucchini, carrots, peppers).

4. Put the vegetables on the stove and bring to a boil over medium heat. Stir occasionally so that it doesn't burn. Once boiling, reduce heat and simmer for 30 minutes until vegetables are soft.

5. Add tomatoes to the boiled vegetables, mix and continue to cook over medium-high heat to evaporate excess liquid (20 minutes, the time will depend on the juiciness of the vegetables).

6. Now add garlic to the squash caviar, which is cut into slices, mix. Then add the tomato paste and mix again. Pasta can be put more (200 gr.), If you like tomato flavor. Bring to a boil and turn off the heat.

7. Now you need to give the vegetable mixture a classic look of caviar. To do this, grind it with a blender. The easiest way to do this is with an immersion blender right in the pan. If you don't have an immersion blender, use a food processor to transfer all the vegetables into the bowl.

8. Pour 2 tablespoons of sugar, the remaining salt, hot pepper to taste, vinegar into the chopped caviar, mix. Bring the resulting mass to a boil, stirring, try. Now is the time to bring the taste to the desired, for example, add sugar if it turned out sour, or salt. In parallel, you need to sterilize the lids. To do this, it is enough to boil them for 5 minutes. Banks must also be sterile.

9. Pour boiling caviar with a ladle into prepared jars and twist with hot lids. Turn over all jars and cover with a blanket. Leave the jars to cool completely. And it can be a day, or even two days.

10. Enjoy this spicy zucchini caviar in autumn and winter!

Thick zucchini caviar "you will lick your fingers"

This is an unusual recipe, as it contains a lot of carrots. And not just carrots, but pre-boiled ones. The caviar turns out to be thick, pleasant yellow in color, similar in taste to the store version.

Ingredients:

zucchini - 1.5 kg
carrots - 2.5 kg
sweet pepper - 0.5 kg
onion - 1.5 kg
tomatoes - 1 kg
sugar - 3 dessert spoons
salt - 3 dessert spoons
vegetable oil - 350 ml
ground black pepper - 1 tsp
acetic acid 70% - 1 tbsp.

Zucchini caviar with tomatoes - how to cook:

1. Carrots must be boiled in advance until half cooked. It is convenient to do this in the evening, and in the morning start cooking caviar. Wash the vegetables and cut into pieces that will be convenient to pass through a meat grinder.

Twisted caviar splashes and shoots strongly during cooking. Therefore, I recommend covering the stove with foil. This technique will save you from further laundering the kitchen.

2. First, twist the zucchini through a meat grinder. These are quite juicy vegetables, so they have to be boiled for a long time before the excess liquid evaporates. To make it easier for yourself, fold the resulting squash mass into a colander and let the excess juice drain. No need to squeeze out the juice with a spoon to make the zucchini completely dry. Let him drain himself.

Let the juice from the zucchini drain, cook the zucchini with bell pepper until the juice evaporates.

4. Next, pass the tomatoes, onions and carrots through a meat grinder, putting everything in a separate bowl. When almost all the liquid has evaporated in the zucchini, add the resulting tomato puree to them, mix and continue to boil.

5. Pour vegetable oil (about 50 ml) into the pan, heat it up and put the chopped onion. Fry the onion, stirring occasionally, until the onion juice has evaporated. Onions should be almost dry. Put the fried onions to the zucchini, peppers and tomatoes. Extinguish everything together.

Add tomatoes to boiled zucchini. Saute the onion until the juice has evaporated.

6. Pour oil (about 100 ml) into the freed pan and put the carrots. Fry the carrots until there is no liquid in the pan.

7. Pour the carrots into the pan with the rest of the vegetables, mix. Add sugar and salt, 3 dessert spoons without a slide, black pepper. Pour in 200 ml of refined oil and mix everything well. When the squash caviar boils, reduce the heat and simmer for 1.5 hours until the desired thick consistency.

The amount of salt and sugar can be adjusted to your taste.

8.While vegetable caviar is cooking, wash and sterilize jars and lids. 10 minutes before readiness, pour a tablespoon of acetic acid into the pan and taste for salt. Season or add sugar/pepper if needed.

Foreword

Zucchini caviar is quite easy to cook, it is so tasty that someone "can't live without it", and it is very useful - doctors and nutritionists recommend it as a well-digestible low-calorie product rich in microelements and vitamins such as magnesium, potassium, sulfur , calcium, phosphorus, E, C, B, PP.

For older people who were born and lived in the USSR, caviar is also one of the symbols of that time, and, one might say, the national dish of many peoples of that great power. Then she was practically a regular in every home and, as a rule, purchased, in a "store" classic version, now anyone can cook it, and the list of recipes and ingredients included in it is much more diverse.

The most delicious zucchini caviar for the winter is obtained from young vegetables with soft skins and unripe seeds. In this case, the preparation of zucchini for processing will only consist in washing them and then cutting them, according to the recipe. But you can cook caviar for the winter from mature and old zucchini, even stale in the garden. However, you will have to tinker with these vegetables: you will definitely need to remove the dense skin and remove the core, every single seed. Then, if necessary, they are washed.

All products used according to the recipe for preservation must also be washed and cleaned, and seeds must be removed from sweet peppers. All recipes indicate the mass of whole young zucchini that do not require additional processing. In order to always have only fresh on the table, when canning it is better to pack it in small, half- and liter jars, which must always be washed and sterilized beforehand. For seaming, clean, sterilized metal lids are used.

You can not add vinegar to caviar and sterilize it only when it is stored in a fairly cool place - a refrigerator or a basement or cellar.

For greater confidence that the product will not deteriorate, they still add citric acid or vinegar - so the caviar is guaranteed to “survive” even the winter. The finished caviar is laid out in jars always hot and immediately closed. Someone, for safety reasons, first sterilizes for 30 minutes, covering it with lids, and then makes a seam. Then the containers are placed on a blanket or other dense warm thing with the lids down and wrapped in the same blanket. When they have cooled down to room temperature, they are put away for storage.

That canned caviar that was sold in the USSR, in addition to zucchini, included carrots and onions. Before preparing this zucchini salad, all vegetables were subjected to heat treatment, and then crushed to a puree mass. For taste, tomato paste was necessarily added to the caviar. The normal color of the finished product was light brown.

The ratio of ingredients in factory caviar is still not known for certain, and there are many recipes for preserving this zucchini salad in that classic version, but, alas, none can reproduce “the same taste”. However, as a rule, homemade “Soviet” caviar turns out to be even tastier. Here is one of the recipes. Need to take:

zucchini - 3 kg;
tomato paste - 2 tbsp. spoons;
carrots and onions - 1 kg each;
non-iodized salt - 2 tbsp. spoons;
citric acid - 1 teaspoon;
sugar - 1 tbsp. spoon
vegetable oil.

Cut the prepared zucchini into circles, lightly brown on both sides in hot oil, and then transfer to a bowl. We rub the carrots on a large-mesh grater, and cut the onion into half rings. Then fry them together until lightly browned and soft in the same pan as the zucchini, and then shift to the latter. When the vegetables have cooled, we twist them through a meat grinder or grind them with a blender.

Then we put them in a saucepan, pepper, salt, sugar, add paste and acid to them, and then mix everything and place on the stove. Heat the resulting mixture to a boil, and then cook it for 15 minutes. Then immediately lay out the banks.

For those who especially carefully protect their health and figure, it is better to use the recipe for "absolutely" dietary caviar. The peculiarity of its preparation is that, compared to the usual and classic versions of this salad, all vegetables for it, except for onions, are boiled, not fried. As you know, boiled foods contain fewer calories, better retain vitamins and beneficial properties.

Frying onions is necessary so that dietary caviar is not inferior in taste to other options for its preparation, and the calorie content increases slightly. For the following dietary caviar recipe, you need to take:

zucchini - 1.7 kg;
onions - 0.4 kg;
carrots - 0.6 kg;
Bulgarian pepper (pods) - 2 pcs;
garlic (cloves) - 4 pcs;
non-iodized salt - to taste;
vegetable oil.

Cook carrots cut into large pieces for 15 minutes. After that, peppers and zucchini prepared and cut into medium-sized cubes are sent to the same container as the carrots. Cook all vegetables for about 15 minutes. We cut the onion into half rings and fry in oil, which must be poured into the pan quite a bit, just so that the vegetable does not burn.

Grind the fried onions and boiled vegetables with a blender, or by passing through a meat grinder. Then pour the resulting mass into a clean saucepan, squeeze the garlic into it, salt it, mix, and then cook without closing the lid for about 40 minutes. After evaporating the excess liquid, lay out the caviar in jars.

Recipe without carrots, but with tomato paste. This caviar, due to the paste used for taste and color, will be slightly higher in calories than in previous cooking options. You will need:

zucchini - 3 kg;
onion (large) - 0.6 kg;
minced garlic - 4 tbsp. spoons;
granulated sugar and non-iodized salt - 1.5 tbsp. spoons;
tomato paste - 4 tbsp. spoons;
vegetable oil - 0.5 cups;
vinegar 70% - 1 tbsp. a spoon.

Grind the prepared onions and zucchini in a blender, or passing through a meat grinder, and place in a saucepan. Then add salt, paste, sugar and butter to them. Mix everything and then cook for 1 hour. Stir occasionally to prevent the vegetables from burning. When cooking remains 5 minutes, pour in the vinegar and add the garlic. We pack the finished caviar in jars.

Caviar for that and caviar to look like a puree. Therefore, usually all its ingredients are crushed. But if you cook it, leaving all the components in the form of small cubes, it will turn out to be no less tasty and juicy, and it will also look more like a salad. For one of the recipes you will need:

zucchini - 1.5 kg;
carrots (large) - 0.4 kg;
tomatoes (small) - 0.3 kg;
onions (bulbs) - 2 pcs;
any greens - to taste;
non-iodized salt - 1 teaspoon;
vegetable oil - 50 ml;
vinegar - 15 ml.

Immerse the tomatoes in boiling water for 1 minute and then remove the skin from them. Then the tomatoes and all other prepared vegetables should be cut into small cubes. It is necessary to try so that all the ingredients are crushed equally, into cubes of the same size - so the salad will come out more tasty and beautiful. Greens should be finely chopped. Pour oil into a cauldron. A saucepan is also suitable, but only with a thick bottom. Heat up the oil, fry the onion in it. When it becomes transparent, add carrots to it.

Then fry them together for about 5 minutes. As soon as the carrots become soft, pour the zucchini into the cauldron. Stew and stir for 15 minutes. Have the zucchini become soft too? So, the turn of tomatoes has come, but first you need to salt the vegetables in the cauldron, otherwise the tomatoes will absorb most of the salt into themselves. Salt, mix, add tomatoes and over low heat for another 10 minutes. When 2-3 minutes remain before the end of cooking, put the greens in the caviar and mix. Then we try the caviar, if there is not enough salt, add it, and then pour in the vinegar. We pack the finished salad in jars.

Another 1 recipe using a slow cooker. You will need:

zucchini (small) - 1 pc;
onions - 2 pcs;
carrots (medium) - 1 pc;
tomatoes (small) - 4 pcs;
garlic (cloves) - 3 pcs;
vinegar - 10 ml;
sunflower oil.

We rub the carrots on a coarse grater. Zucchini, onions and tomatoes cut into small cubes. Tomatoes can be chopped with a blender. Grind the garlic, passing through a press. Then pour a little oil into the slow cooker and set the "baking" mode. We put carrots and onions in a slow cooker, and then pass them. Then add tomatoes to them and simmer all 5 minutes in the same mode. Then we report the zucchini to the slow cooker, salt the vegetables, pepper and set the “pilaf” mode. When the signal about the readiness of the dish works, add garlic, vinegar and mix everything. We pack the finished salad in jars.

Fans of spicy dishes can cook caviar according to the following recipes. For the first of the proposed, you need to take:

zucchini - 2 kg;
carrots (medium) - 0.6 kg;
bell pepper (large pods) - 2 pcs;
onions (large onions) - 2 pcs;
hot hot pepper (pods) - 1-2 pcs;
granulated sugar and non-iodized salt - 1 tbsp. spoon
tomato paste - 0.5 cups (or 0.3 kg of unfried tomatoes twisted in a meat grinder);
vegetable oil.

Prepared bell pepper and onion should be cut into small cubes, then fried in oil until tender, and then transferred to a saucepan. Add oil and fry the grated carrots on a large-mesh grater, which we then put in a saucepan with sweet peppers and onions. Then again, if necessary, add oil and fry the zucchini cut into small cubes. Then we shift it to the rest of the vegetables and then add salt, sugar, chopped hot peppers and pasta to the pan with them.

Mix everything well and, stirring occasionally, tasting and adding salt or sugar if necessary, simmer for 45 minutes. Ready-made caviar in the form of a salad, because the ingredients are cubed, laid out in jars. To make it look like the usual caviar, the contents of the pan should be crushed with a blender shortly before the end of cooking. After that, the caviar must still be boiled.

Recipe two - with pumpkin in the oven

Any dish acquires a richer and brighter taste if moisture is evaporated from the ingredients that make it up as much as possible. In the following recipe, vegetables are first baked in the oven, and then caviar is prepared from them, which turns out to be very fragrant and thick. You will need:

zucchini (medium) - 2 pcs;
carrots (medium) - 2 pcs;
ripe tomatoes (large) - 5 pcs;
bell pepper (preferably large red, pods) - 2 pcs;
onions (bulbs) - 3 pcs;
pumpkin (orange, small) - 1 pc;

In prepared pumpkins and zucchini, remove the skin, and then remove the seeds. We also do the latter with sweet and hot peppers. Tomatoes should be cut in half, and the rest of the vegetables, including hot peppers, into cubes of approximately the same size. We turn on the oven. We are waiting for it to heat up to 220 ° C. Then put all the chopped vegetables and garlic on a baking sheet, pour over with oil and mix well (preferably with your hands) so that the vegetable fat covers each piece.

Then we place a baking sheet in the oven on the middle shelf and bake the vegetables for 45 minutes. During the heat treatment, they will need to be mixed 3-4 times, while raking from the edges of the baking sheet. Then we transfer the baked “salad” into a deep saucepan, salt, sugar and chop with a blender. Then boil the caviar for 7 minutes, and then pack it in jars.

In fact, these methods of preservation are not much different from the rest, including the classic ones. In them, the ingredients of caviar are fried in the same way before cooking, but not the zucchini salad itself. But the degree of this roasting is already different, which everyone can choose for himself. Caviar turns out to be much more high-calorie, but it also has a different taste. One of the recipes for such preparation is the following. Need to take:

zucchini (small) - 3 kg;
carrots (medium) - 0.8 kg;
tomatoes (preferably small ones) - 1.5 kg;
onion (medium) - 1 kg;
non-iodized salt, ground black pepper, granulated sugar - to taste;
garlic (cloves) - 5 pcs;
dried parsley and oregano - to taste;
apple cider vinegar 9% - 4 tbsp. spoons.

We cut the prepared zucchini into slices 4-5 mm thick, which must then be fried on one side, and then on the other until golden brown and transferred to the pan. Onions and carrots cut into half rings are browned together in the same oil. Then add to them the tomatoes, cut into small pieces. Saute everything until the tomatoes are soft.

Then add chopped garlic to the vegetables in a pan, as well as sugar, salt, seasonings and pepper. Mix everything and transfer to zucchini. Then chop the vegetables with a blender and simmer, stirring, for 20 minutes, boiling off the excess liquid. At the end, pour in the vinegar, heat to a boil, and then remove the caviar from the heat and pack it in jars.

Zucchini caviar is a dish that does not leave many indifferent. Especially if this same caviar is delicious, like from childhood. It is not always possible to cook delicious caviar on your own. In this article, I have collected 4 recipes on how to make caviar, which you will definitely like. This product can be eaten in the summer, you can close it for the winter. And from zucchini you can cook many delicious dishes that you do not know about. You can read their recipes here.

You should only know that squash caviar is a capricious product. In order for it to be well stored, it needs to be stewed for a sufficient time, and a preservative should also be used: citric acid or vinegar. For my taste, it tastes better with citric acid.

Zucchini caviar as in a store without vinegar.

This squash caviar is prepared very simply and quickly. No need to separately fry each ingredient, no need to peel the tomatoes. And the result - caviar is obtained as in a store. Caviar according to this recipe can be eaten immediately, or you can roll it up for the winter. Citric acid is used as a preservative for winter harvesting, which will allow caviar to be stored for a long time.

Also, according to this recipe, a little tomato paste is put in the caviar - for a more intense color and bright taste. In general, if there are a lot of zucchini and you need to process them quickly, but at the same time have a tasty product at the output, I recommend cooking according to this recipe.

Ingredients:

zucchini - 1 kg
carrots - 300 gr.
onion - 300 gr.
tomatoes - 300 gr.
tomato paste - 2 tbsp
chili pepper - 1/2 pc.
citric acid - 1/2 tsp
sugar - 1.5 tbsp.
salt,
vegetable oil

Delicious zucchini caviar: how to cook quickly.

Wash vegetables for caviar. Peel carrots and onions. Cut the carrot into cubes (1 by 1 cm). Take a pan with a thick bottom or a cast-iron cauldron, pour in a little vegetable oil and send the carrots to stew. Carrots are laid first because they are the hardest.

If the zucchini is young, they just need to be cut into cubes, about 1.5 cm. If the zucchini is already old, they need to be peeled and the seeds removed with a spoon.

Just cut the tomatoes into small slices, and the onion into thin half rings.

Fry the carrots for about 5 minutes, then put all the other chopped vegetables in the same pan: zucchini, onions, tomatoes.

It is not necessary to salt the caviar at this stage, because a lot of juice will stand out and it will take a long time to boil it.

Mix all the vegetables and simmer with open cover over low heat for about 20-30 minutes. The cooking time will be different for everyone, everything will depend on what vegetables are used. Ready vegetables will be soft, they can be easily pierced with a knife.

Future caviar during stewing should be stirred periodically. You do not need to add water: zucchini and tomatoes will release juice, which will be enough.

When the vegetables are soft, put 2 tbsp. l. tomato paste, citric acid, sugar, salt and mix.

Now it's the turn of all the vegetables to chop until smooth. The easiest way to do this is with a blender. Shredded zucchini caviar is placed back into the pan.

It remains to stew it for the last 5 minutes, during which it is necessary to bring it to taste. Put half of hot pepper in caviar, pepper with black pepper. Add salt or add more citric acid if necessary. After 5 minutes, remove the red pepper, it is no longer needed.

If the finished caviar turned out to be too liquid (although this should not be), boil it a little longer to the desired consistency.

That's all. Such caviar is prepared quickly, does not require long-term preparation of vegetables, and it tastes like store-bought.

If you want, such caviar with citric acid can be rolled up for the winter in hot sterilized jars.

Zucchini caviar with mayonnaise and tomato paste for the winter.

Zucchini caviar with mayonnaise is becoming increasingly popular. Mayonnaise plays the role of a preservative and also gives a pleasant taste. Such caviar does not stay in jars for a long time, it is eaten very quickly. If in doubt, do a little first, as a test. If you like it, feel free to roll it up for the winter.

Ingredients:

zucchini - 6 kg
sweet red pepper - 5 pcs.
onion - 1 kg
garlic - 2 heads
mayonnaise - 400 ml
tomato paste - 500 ml
sunflower oil - 300 ml
sugar - 3 tbsp.
salt - 1 tbsp.
vinegar 9% - 3 tbsp.
ground black pepper - to taste

Zucchini caviar with mayonnaise: step by step cooking.

Wash vegetables. Cut off the skin from old zucchini, if large seeds, remove them. From young zucchini, you can not remove or cut anything. If you use zucchini, then in any case, you need to peel them.

Pass the zucchini through a meat grinder (it's faster, of course, to use an electric one). Peel the pepper from seeds and stalk and also pass through a meat grinder along with zucchini. Peel the onion and cut into cubes, as for regular frying.

Heat vegetable oil in a frying pan and fry the onion until translucent.

Put all the prepared vegetables into the pan in which the zucchini caviar will be cooked: twisted zucchini, peppers and fried onions. Mix and put on fire.

Cook over low heat for 1 hour, stirring occasionally so that the zucchini caviar does not burn. After an hour, grind the vegetables with an immersion blender until smooth.

When all the vegetables turn into puree, add sunflower oil, salt, sugar, tomato paste to them and mix well. Cover a little with a lid, because the caviar will splatter a lot, simmer for another 1 hour, remembering to stir.

When an hour has passed, add mayonnaise, black pepper, vinegar, squeeze the garlic through a press, mix. Simmer for another 15 minutes, taste and bring to taste. Now caviar can be rolled into hot sterilized jars.

Turn the jars upside down and cover with a towel to cool completely.

Remove the caviar in the cellar or pantry. And enjoy the winter with this delicious preservation.

Zucchini caviar in a slow cooker according to GOST.

Zucchini caviar according to this recipe turns out like in a store: very tasty. But there are no preservatives in it: no vinegar, no citric acid. Therefore, you need to store such caviar in the refrigerator.

Ingredients:

zucchini - 2 kg
carrots - 120 gr.
onion - 80 gr.
tomato paste -190 gr.
vegetable oil - 90 gr.
black pepper - 2 gr.
sugar - 20 gr.
salt - 20 gr.

How to cook zucchini caviar according to GOST.

As usual, if the zucchini is already mature, they need to cut off the peel and remove the seeds. You do not need to do this with young zucchini.

Cut the zucchini and onion into cubes, three carrots on a coarse grater. Pour half the amount of vegetable oil into the slow cooker. Turn on the multicooker on the “Frying” mode and heat the oil for 3 minutes.

When the oil is hot, fry the onions and carrots for 4 minutes, stirring occasionally.

Put the fried vegetables out of the multicooker; you do not need to wash the bowl. Pour the remaining vegetable oil and put the zucchini. Set the "Frying" mode for 20 minutes, fry the zucchini, stirring them.

Put the prepared zucchini out of the multicooker. Together with onions and carrots, grind them with a blender into a puree.

Put the resulting homogeneous vegetable puree in a slow cooker, cover with a double boiler on top, because the puree will splatter. It is not necessary to close the lid, the caviar should boil down a little more, become thicker.

Set the extinguishing mode for 40 minutes.

After 40 minutes, remove the steamer and add 1 tbsp to the caviar. salt, 1 tbsp. sugar, 1/3 tsp black pepper and 190 gr. tomato paste. Stir. Season if necessary to your liking.

Now you need to stew the caviar for another 20 minutes. You can also stew in the “Extinguishing” mode, or you can set the temperature to 95 degrees and the time to 20 minutes in the multi-cook mode.

After 20 minutes, the caviar is ready. If you want to keep it for a long time, then put it in sterilized jars, roll it up or close it with sterilized screw caps, turn it over and let it cool.

The caviar turns out delicious, only, as I wrote at the beginning of the recipe, you need to store it in the refrigerator.

Zucchini caviar for the winter - you will lick your fingers.

This recipe is slightly different in its preparation technique. Vegetables are first separately fried, revealing their flavor. Then they are mashed together and stewed. Citric acid acts as a preservative, so it is not necessary to store such caviar in the refrigerator.

Everyone who tries zucchini caviar prepared according to this recipe is very satisfied and asks for the recipe.

Ingredients:

zucchini - 1 kg
tomatoes - 300 gr. (necessarily tasty and ripe)
red bell pepper - 300 gr.
carrots - 200 gr.
onion - 150 gr.
garlic - 3 cloves
sugar - 1-1.5 tbsp.
salt - 2 tsp
citric acid - 1/3 tsp
vegetable oil
ground black pepper - to taste

Zucchini caviar "lick your fingers": cooking.

For tasty caviar, it is better to take young zucchini. From them you need to peel the skin and cut into cubes. If you only have old zucchini, they still need to remove the seeds.

Tomatoes should be juicy, not "plastic". For this caviar, the skin must be removed from the tomato. To make this easy, make a cross cut and soak the tomatoes in boiling water for 1 minute. After that, transfer the tomatoes to cold water and easily remove the skin.

Cut the tomatoes into cubes as well.

Peel the carrots and cut into cubes as well. Peel the Bulgarian pepper from seeds and partitions, cut the fleshy walls into cubes.

With onions and garlic, you need to do the same as the rest of the vegetables: peel and chop. Onion - diced, garlic - finely chopped.

When all the vegetables are cut, they need to be sautéed in vegetable oil separately. First, put the zucchini in a preheated pan with vegetable oil, fry them for 3-5 minutes, stirring so that they do not burn.

Mix vegetables, add salt, sugar, ground black pepper and citric acid. All these additives are added to taste. Citric acid is a must if you plan to caviar for the winter.

Cover the pan with a lid and simmer the caviar on a low heat for 40 minutes if you are cooking it to eat right away. If you close such caviar for the winter, then put out an hour.

Be sure to periodically stir the caviar during stewing so that it does not burn. After the allotted time, all stewed vegetables must be mashed. Use an immersion blender or a large bowl with a knife.

With an immersion blender, you can chop vegetables right in the pan, but be careful when working with hot.

Return the chopped caviar to the pan, be sure to try it. At this stage, you need to bring the caviar to taste: if necessary, add salt or add sugar, pepper.

Simmer for a few more minutes. This completes the preparation of delicious squash caviar.

To close the caviar for the winter, sterilize the jars and lids and pour hot caviar into them. Turn over, wrap and let cool completely. After that, you can put it away for storage.

If you want to eat caviar immediately, it is better to let it brew for one day, it will become even tastier!

Here are the recipes for zucchini caviar. Follow them and get a delicious product. Ask your questions in the comments and read others.

See you in the next article!